Craving a delicious dessert that's quick and easy? Try our Pistachio Cheesecake recipe! In just 25 minutes, you can create a creamy, nutty cheesecake with a crunchy pistachio crust. Perfect for any occasion, this dessert is a crowd-pleaser.
Keep reading as we take you through all of the tips and tricks to creating this perfect creamy pistachio cheesecake.
Table of Contents
Recipe Video
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Why This Recipe Works
This recipe works because it's full of bold flavors. The use of finely ground pistachios in both the crust and filling infuses this pistachio dessert with a rich, nutty flavor and vibrant green hue. The cream cheese and tangy sour cream provide a velvety smoothness and creaminess that balances the richness of the pistachios.
Additionally, you will love how adaptable this recipe is. Whether you want to make a dairy-free version of this pistachio cheesecake or simply change the flavoring by using almonds and almond extract to create your cheesecake, this recipe is yours to experiment with.
Ingredients
Graham Crackers:
Graham crackers play a crucial role in pistachio cheesecake, serving as the base for the crust. Their sweet and slightly nutty flavor complements the pistachios while providing a sturdy foundation for the creamy cheesecake filling. Alternatively, digestive biscuits, crushed vanilla wafers, or your favorite cookies can be used as substitutes for graham crackers, offering a similar texture and flavor profile. Additionally, if you want to save yourself some time and effort in the kitchen, you can buy graham cracker crumbs straight from the store, eliminating the need to crush the crackers yourself.
Pistachios:
Pistachios are essential to this pistachio cheesecake recipe, imparting their distinctive flavor and vibrant green hue to both the crust and filling. You can buy your pistachios already shelled; however, if you are using pistachios in the shell, you will have to shell, skin, and dry your pistachios yourself. Alternatively, Almonds or hazelnuts can be used as substitutes for pistachios, providing a similar nuttiness and texture.
Butter:
Butter is crucial in this pistachio cheesecake recipe as it binds the crust ingredients together. However, for those seeking alternatives, melted coconut oil or margarine can be substituted for butter while still providing the same binding and texture for the pistachio pie crust.
Sugar:
Granulated sugar is a key sweetener in this homemade pistachio cheesecake, balancing the flavors and adding sweetness to the dessert. However, brown sugar, coconut sugar, or maple syrup can be used for those looking for alternative sweetening agents.
Cream Cheese:
Cream cheese serves as the creamy and tangy base of pistachio cheesecake, providing richness and structure to the dessert. While traditional cream cheese is typically used, alternatives like vegan cream cheese or Greek yogurt can be substituted for dietary preferences or restrictions. These alternatives offer similar creaminess and tanginess, though adjustments may be needed for texture and flavor. Additionally, low-fat or reduced-fat cream cheese can be used for a lighter version of the cheesecake.
Vanilla Extract:
Vanilla extract adds depth and warmth to pistachio cheesecake, enhancing its overall flavor profile. While traditional vanilla extract is commonly used, alternatives like almond extract or even a touch of rosewater can impart unique and complementary flavors to this pistachio dessert. For those seeking to avoid alcohol, vanilla bean paste or vanilla powder can be substituted.
Sour Cream:
Sour cream contributes to the tanginess, richness, and creaminess of pistachio cheesecake, enhancing its texture and flavor. For those seeking healthier alternatives, Greek yogurt or plain yogurt can be used. Additionally, dairy-free alternatives like coconut yogurt or cashew cream can be used for vegan or lactose-intolerant diets.
Eggs:
Eggs act as a binding agent, providing structure to this pistachio dessert. Flaxseed or chia seed eggs can be used as vegan substitutes, while commercial egg replacers or silken tofu can be used for those with egg allergies or dietary restrictions. These alternatives offer similar binding properties while adding a subtle nutty flavor.
How to Make Pistachio Cheesecake
Step One:
Crush your graham crackers into crumbs using a food processor.
Step Two:
Add ½ cup of pistachio nuts to the food processor and continue blending. Dump your crumbs into a bowl and set aside.
Step Three:
Add 1 cup of pistachios to the now empty food processor and blend into crumbs. Add water and continue to blend until a paste is formed. Set aside.
Step Four:
Add butter and 3 tablespoons of sugar to your graham cracker crumb mixture and mix until combined.
Step Five:
Use your fingers or a spoon to Press your graham cracker crumb mixture evenly into the bottom and sides of a greased pie plate.
Step Six:
Beat the cream cheese in a bowl using a hand mixer on medium speed until creamed.
Step Seven:
Add the pistachio paste, vanilla extract, and sour cream to the cream cheese and continue to beat on medium speed until combined.
Step Eight:
Add ¼ cup of sugar and eggs one at a time, continuing to beat until incorporated.
Step Nine:
Gently pour your cream cheese mixture into the pie shell and bake for 10 minutes at 325F.
Step Ten:
Top with more crushed pistachios, serve, and enjoy!
Tips
- Before mixing, ensure your cream cheese, eggs, and any other dairy ingredients are at room temperature. This will result in a smooth and creamy cheesecake batter without lumps.
- Toasting the pistachios before using them in the crust or batter enhances their flavor. Spread them out on a baking sheet and bake in a preheated oven at 350F for 5-7 minutes or until lightly golden and fragrant.
- After baking, let the cheesecake cool gradually in the oven, with the door slightly ajar for about an hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight before serving. This helps prevent cracks and ensures a creamy texture.
What to Serve With Pistachio Cheesecake
When serving pistachio cheesecake, consider complementing its rich and nutty flavor with a variety of accompaniments. A dollop of freshly whipped cream adds a touch of lightness and contrasts beautifully with the dense texture of the cheesecake. Alternatively, a drizzle of warm caramel sauce or a fruit compote, such as apple or cherry, can provide a delightful contrast of flavors. To elevate the dessert further, serve alongside a scoop of creamy ice cream or topped with some crunchy spiced walnuts.
FAQs
Can I make my pistachio cheesecake ahead of time?
Yes, you can make your homemade pistachio cheesecake ahead of time. It can be stored in the refrigerator for up to 3-4 days before serving. Just make sure to cover it tightly to prevent it from drying out or absorbing any odors from the refrigerator.
What can I do if my pistachio cheesecake sticks to the pan when I try to remove it?
If your cheesecake sticks to the pan, run a knife around the edges to loosen it before removing the sides of the springform pan. Alternatively, warm the bottom of the pan slightly by placing it over a warm stove burner or dipping it in hot water for a few seconds to help release the cheesecake.
How long can leftover pistachio cheesecake be kept fresh?
This creamy pistachio cheesecake will stay fresh for 3-4 days when stored in an airtight container in the refrigerator. Additionally, this cheesecake can be stored in the freezer for up to 3 months just ensure you thaw it overnight in the refrigerator before serving.
More Cheesecake Recipes
If you love a creamy, delicious cheesecake, then you will want to check out this collection of more creamy cheesecake recipes. Whether you are inspired by our fruity selections or our chocolaty ones, these cheesecake recipes are sure to inspire your next sweet creation.
Apple Pie With Graham Cracker Crust
Pistachio Cheesecake
Ingredients
- 20 graham crackers
- 1 ½ cup pistachios shelled and divided
- ¼ cup water
- 6 tablespoons melted butter unsalted
- 3 tablespoons sugar granulated
- 1 cup cream cheese
- 1 tablespoon vanilla extract
- ½ cup sour cream
- ¼ cup sugar
- 4 eggs
Instructions
- Crush your graham crackers into crumbs using a food processor.
- Add ½ cup of pistachio nuts to the food processor and continue blending. Dump your crumbs into a bowl and set aside.
- Add 1 cup of pistachios to the now empty food processor and blend into crumbs. Add water and continue to blend until a paste is formed. Set aside.
- Add butter and 3 tablespoons of sugar to your graham cracker crumb mixture and mix until combined.
- Use your fingers or a spoon to Press your graham cracker crumb mixture evenly into the bottom and sides of a greased pie plate.
- Beat the cream cheese in a bowl using a hand mixer on medium speed until creamed.
- Add the pistachio paste, vanilla extract, and sour cream to the cream cheese and continue to beat on medium speed until combined.
- Add ¼ cup of sugar and eggs one at a time, continuing to beat until incorporated.
- Gently pour your cream cheese mixture into the pie shell and bake for 10 minutes at 325F.
- Top with more crushed pistachios, serve, and enjoy!
Nutrition
Video
Notes
- Before mixing, ensure your cream cheese, eggs, and any other dairy ingredients are at room temperature. This will result in a smooth and creamy cheesecake batter without lumps.
- Toasting the pistachios before using them in the crust or batter enhances their flavor. Spread them out on a baking sheet and bake in a preheated oven at 350F for 5-7 minutes or until lightly golden and fragrant.
- After baking, let the cheesecake cool gradually in the oven, with the door slightly ajar for about an hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight before serving. This helps prevent cracks and ensures a creamy texture.