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Pistachio Cheesecake

Pistachio Cheesecake

This delicious Pistachio Cheesecake features a creamy filling made from pistachio paste, perfect for enthusiasts of nutty desserts.
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Prep Time 1 hour
Cook Time 1 hour 25 minutes
Cooling Time 6 hours
Total Time 8 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 924 kcal

Equipment

  • springform pan
  • food processor
  • medium bowl
  • large bowl

Ingredients
  

Pistachio Paste

  • 3 cups shelled pistachios
  • 3-4 tablespoons water

Crust

  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 0.5 cup unsalted butter, melted

Filling

  • 24 ounces cream cheese (room temperature)
  • 1.5 cups pistachio paste from above
  • 1.25 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream
  • 2.5 teaspoons vanilla extract
  • 0.75 teaspoon almond extract
  • 4 large eggs (room temperature)

Pistachio Ganache

  • 1 cup white chocolate chips
  • 3-4 tablespoons pistachio paste
  • 0.25 cup heavy whipping cream
  • Additional pistachios for decorating, optional

Instructions
 

Make the paste

  • Bring a pot of water to a boil, add the pistachios, and boil for 4-5 minutes.
  • Strain pistachios, place them on a kitchen towel, and rub gently to remove skins.
  • Remove all pistachio skins, which can take about 30 minutes.
  • Blend the pistachios in a food processor until they turn to a smooth paste, adding water as needed.
  • Separate pistachio paste for filling and ganache.

Make the crust

  • Preheat the oven to 325°F (163°C) and prepare a springform pan.
  • Combine crust ingredients and press into the bottom of the pan. Bake for 8-10 minutes and let cool.

Make the filling

  • Reduce oven temperature to 300°F (148°C) and beat cream cheese with pistachio paste until smooth.
  • Add sugar and flour, blending well. Then mix in sour cream, vanilla, and almond extract.
  • Add eggs one at a time, mixing slowly after each addition.
  • Pour filling into the crust, place in another pan filled with warm water, and bake for 85 minutes.
  • Turn off the oven, let cheesecake cool slowly for 30 minutes, then refrigerate for 5-6 hours or overnight.

Make the ganache

  • Melt white chocolate chips, heavy cream, and remaining pistachio paste in a microwave-safe bowl.
  • Pour ganache over cheesecake, spreading evenly and decorate with chopped pistachios if desired.

Notes

Crust can include shelled pistachios for added flavor. Use raw or roasted pistachios as preferred.

Nutrition

Serving: 1sliceCalories: 924kcalCarbohydrates: 80gProtein: 19gFat: 61gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 132mgSodium: 470mgPotassium: 742mgFiber: 6gSugar: 49gVitamin A: 1315IUVitamin C: 3mgCalcium: 191mgIron: 4mg
Keyword cheesecake, cream cheese, dessert, Pistachio, Pistachio Cheesecake, Sweet Treat
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