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Whole pistachio cheesecake on white scalloped plate with one slice removed showing green pistachio filling golden crust and crushed pistachios on top
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Pistachio Cheesecake

This pistachio cheesecake is a rich, creamy, and bakery-style dessert made with real pistachios for a deep nutty flavor. It has a smooth texture, buttery graham crust, and a silky pistachio white chocolate ganache on top. Perfect for special occasions or when you want a homemade dessert that feels extra indulgent.
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Prep Time 2 hours
Cook Time 2 hours 30 minutes
Chill Time 4 hours
Total Time 8 hours 30 minutes
Servings: 14
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pistachio Paste
  • 3 cups 336g shelled pistachios
  • 3 –4 tbsp water
Crust
  • 2 cups 268g graham cracker crumbs
  • 3 tbsp 39g sugar
  • 1/2 cup 112g unsalted butter (melted)
Filling
  • 24 oz 678g cream cheese (room temperature)
  • 1 1/2 cups 336g pistachio paste
  • 1 1/4 cups 259g sugar
  • 3 tbsp 24g all-purpose flour
  • 1 cup 230g sour cream
  • 2 1/2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 4 large eggs room temperature
Pistachio Ganache
  • 1 cup 169g white chocolate chips
  • 3 –4 tbsp pistachio paste
  • 1/4 cup 60ml heavy whipping cream
  • Chopped pistachios optional for topping

Method
 

  1. Make pistachio paste by boiling, peeling, and blending pistachios until smooth.
  2. Prepare crust and bake at 325°F (163°C) for 8–10 minutes.
  3. Beat cream cheese and pistachio paste until smooth.
  4. Add sugar, flour, sour cream, vanilla, almond extract, then eggs one by one.
  5. Pour into crust and bake in water bath at 300°F (148°C) for 1 hr 25–35 min.
  6. Cool slowly in oven, then refrigerate 5–6 hours or overnight.
  7. Make ganache and spread over chilled cheesecake.
  8. Top with pistachios, slice, and serve.

Notes

This pistachio cheesecake needs a little patience, but that’s exactly what gives it that bakery-style texture. Make sure your cream cheese, eggs, and sour cream are at room temperature so the filling stays smooth and lump-free. Don’t skip the water bath and slow cooling step. These are the main reasons your cheesecake will stay creamy without cracks. Also, the pistachio paste can be made ahead of time and stored in the fridge, which makes the process easier on baking day.
For the best flavor, chill the cheesecake overnight before serving. It allows the pistachio flavor to deepen and the texture to set perfectly. Always add the ganache topping after chilling for the best presentation.