This Pistachio Cheesecake with Pistachio Topping is a decadent and elegant dessert that brings together the nutty richness of pistachios with the creamy indulgence of cheesecake. Featuring a pistachio-infused graham cracker crust, a luscious pistachio cheesecake filling, and a velvety white chocolate pistachio ganache topping, this dessert is perfect for special occasions or any time you want to impress your guests with a sophisticated treat.
Why You’ll Love This Recipe
This pistachio cheesecake is a dream come true for pistachio lovers. Its triple-layered pistachio flavor—incorporated into the crust, the filling, and the topping—creates a harmonious depth of taste. The cheesecake is smooth, rich, and perfectly balanced with just the right amount of sweetness. It’s also a visually stunning dessert that will elevate any dessert table. Easy to make and even easier to enjoy, this recipe is sure to become a favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pistachio Crust:
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Graham cracker crumbs
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Ground pistachios (unsalted)
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Granulated sugar
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Butter, melted
Cheesecake Filling:
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Full-fat cream cheese, at room temperature
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Sour cream
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Vanilla extract
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Heavy cream
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Kosher salt
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Granulated sugar
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Eggs
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Pistachio paste
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Cornstarch
Pistachio Topping:
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White chocolate
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Heavy cream
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Chopped pistachios
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Pistachio paste
Directions
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Preheat oven to 180°C (350°F). In a bowl, combine graham cracker crumbs, sugar, and ground pistachios. Mix well.
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Add melted butter and stir until the mixture resembles wet sand.
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Press the mixture firmly into a 9-inch springform pan. Bake for 5–8 minutes. Remove from oven and let cool.
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Reduce oven temperature to 140°C (280°F).
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In a large bowl, beat cream cheese, sugar, sour cream, heavy cream, salt, and vanilla until smooth.
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Add pistachio paste and blend until well combined.
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Sift in cornstarch and mix until smooth.
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Lightly whisk the eggs and fold them into the mixture until creamy and lump-free.
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Pour batter over the cooled crust and tap the pan gently to remove air bubbles.
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Bake for about 1 hour, or until the edges are set and the center slightly jiggles.
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Turn off oven, crack the door open, and let cheesecake cool for 1–2 hours.
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Wrap tightly in plastic wrap and refrigerate for at least 5 hours or overnight.
For the Topping:
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In a microwave-safe bowl, combine chopped white chocolate, pistachio paste, and heavy cream.
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Microwave in 30-second intervals, stirring between each, until smooth and creamy.
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Stir in chopped pistachios.
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Run a knife around the edge of the cheesecake to loosen it.
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Remove from pan and top with the pistachio mixture. Spread evenly. Slice and serve.
Servings and Timing
This cheesecake yields approximately 12 servings.
Prep time: 30 minutes
Cook time: 1 hour
Cooling + chilling time: 6–7 hours
Total time: About 8 hours
Variations
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Chocolate Twist: Add a layer of chocolate ganache under the pistachio topping.
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Gluten-Free Option: Use gluten-free graham crackers for the crust.
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No-Bake Version: Substitute the baked cheesecake layer with a no-bake filling using gelatin.
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Nut-Free Alternative: Replace pistachios with sunflower seed butter for a nut-free version.
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Mini Cheesecakes: Make individual servings using a muffin tin for portion control and presentation.
Storage/Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze slices individually wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.
This cheesecake is best served chilled. Reheating is not recommended, as it may alter the texture.
FAQs
How do I know when the cheesecake is fully baked?
The edges should be set and the center should still have a slight jiggle. It will continue to set as it cools.
Can I use store-bought pistachio paste?
Yes, high-quality store-bought pistachio paste works well. Ensure it contains mostly pistachios without added sugar or oils.
What type of pistachios should I use?
Use unsalted and raw pistachios for the best flavor and control over sweetness.
Why did my cheesecake crack?
Cracking can occur from overmixing or sudden temperature changes. Allowing the cheesecake to cool gradually in the oven helps prevent this.
Can I make this cheesecake ahead of time?
Absolutely. It can be made 1–2 days ahead and stored in the fridge until ready to serve.
Can I substitute the white chocolate in the topping?
You can use a cream cheese frosting or whipped cream topping if you prefer to avoid white chocolate.
Do I need a water bath?
This recipe doesn’t require a water bath, but using one can help ensure even baking and prevent cracking.
What can I use instead of graham crackers?
Digestive biscuits, vanilla wafers, or even shortbread cookies can be substituted for graham crackers.
How do I achieve a smooth cheesecake texture?
Ensure all ingredients are at room temperature and avoid overmixing the batter once the eggs are added.
Can I use a different nut instead of pistachios?
Yes, almonds or cashews can be used, though it will alter the flavor profile.
Conclusion
Pistachio Cheesecake with Pistachio Topping is a rich, creamy, and nutty dessert that’s sure to leave a lasting impression. With its triple-layered pistachio flavor and elegant presentation, it is perfect for holidays, celebrations, or any occasion that calls for a special sweet treat. Whether you’re a cheesecake connoisseur or simply love pistachios, this recipe is bound to become a new favorite in your collection.
Print
Pistachio Cheesecake with Pistachio Topping
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 35 minutes (including chilling)
- Yield: 1 (9-inch) cheesecake
- Category: Dessert
- Method: Baking
- Cuisine: American, Fusion
- Diet: Vegetarian
Description
Creamy, nutty, and irresistibly indulgent, this Pistachio Cheesecake with Pistachio Topping features a buttery pistachio-graham cracker crust, a luscious pistachio cream cheese filling, and a smooth white chocolate pistachio ganache topping. It’s the ultimate dessert for pistachio lovers!
Ingredients
Pistachio Crust:
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1 1/2 cups graham cracker crumbs
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1/2 cup ground pistachios (unsalted)
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1 tablespoon granulated sugar
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90 g melted butter
Cheesecake Filling:
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480 g full-fat cream cheese, room temperature
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100 g sour cream
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1 teaspoon vanilla extract
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1/4 cup heavy cream
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1/2 teaspoon kosher salt
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3/4 cup granulated sugar
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2 eggs
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50 g pistachio paste
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2 tablespoons cornstarch
Pistachio Topping:
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200 g white chocolate, chopped
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1/3 cup heavy cream
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1/4 cup chopped pistachios
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40 g pistachio paste
Instructions
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Preheat oven to 180°C (350°F).
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In a bowl, combine graham cracker crumbs, pistachios, and sugar. Stir in melted butter until fully coated.
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Press crust mixture into a 9-inch springform pan. Bake for 5–8 minutes. Let cool.
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Reduce oven to 140°C (280°F). In a large bowl, beat cream cheese, sugar, sour cream, heavy cream, salt, and vanilla until smooth.
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Mix in pistachio paste, then sift in cornstarch and combine well.
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Whisk eggs and fold into the batter until smooth.
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Pour over crust, tap pan to release air bubbles.
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Bake for about 1 hour, until edges are set and center slightly jiggly.
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Turn off oven, leave door ajar, and cool cheesecake for 1–2 hours.
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Cover and refrigerate for at least 5 hours.
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For topping: Melt white chocolate, pistachio paste, and heavy cream in microwave or bain-marie, stirring until smooth. Add chopped pistachios.
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Run knife around edge of cheesecake, remove springform, and spread topping evenly. Serve and enjoy!
Notes
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Ensure all ingredients are at room temperature for a smooth filling.
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Let the cheesecake set fully in the fridge for best texture and flavor.
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The pistachio topping can be made ahead and gently reheated before spreading.
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