Pistachio Cheesecake
This creamy Pistachio Cheesecake features homemade pistachio paste, a buttery vanilla wafer-pistachio crust, and silky white chocolate pistachio ganache.
Servings: 8 servings
Equipment
- 9-inch springform pan
- Heavy Duty Aluminum Foil or silicone springform pan cover
- large roasting pan
- large bowl for ice water
- paper towels
- mixing bowl (small, medium, and large)
- hand mixer or stand mixer with paddle attachment
- fine mesh sieve
- heat-safe bowl
- thin knife
Ingredients
Pistachio Paste
- 2 cups shelled raw pistachios
- ¾ cup water
Crust
- butter or shortening, for greasing springform pan
- 3 cups vanilla wafer cookies
- ½ cup shelled raw pistachios
- ½ cup butter melted
Pistachio Cheesecake filling
- 7-8 cups water (for water bath)
- 3 packages cream cheese (8 ounces each), room temperature
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- ½ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1¼ cups pistachio paste
- 3 large eggs room temperature
White Chocolate Pistachio Ganache
- 1 cup white chocolate chips
- ⅓ cup heavy whipping cream
- ¼ cup pistachio paste
Optional garnish
- chopped pistachios
Instructions
Pistachio Paste
- For a brighter green pistachio paste, bring 2-3 cups of water to a rolling boil. Meanwhile, prepare a large bowl with cold water and 7-8 ice cubes.
- Turn off the heat and add the pistachios to the boiling water. Let them sit for 1 minute.2 cups shelled raw pistachios
- Drain and immediately transfer the pistachios to the ice water for 1 minute.
- Drain and spread the pistachios in a single layer over paper towels. Rub them with paper towels or between your fingers to remove the brown skins.
- Transfer the peeled pistachios to a food processor and process on high speed.
- Once the pistachios begin clumping, gradually add the water. Stop and stir as necessary.¾ cup water
- Continue processing until a thick paste forms. Transfer to a bowl, cover, and set aside.
Crust
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or shortening.butter
- Wrap the bottom and sides tightly with heavy-duty aluminum foil or place the pan in a silicone cover.
- Add the vanilla wafers and pistachios to a food processor. Pulse until the cookies are fine crumbs and the pistachios are finely chopped.3 cups vanilla wafer cookies, ½ cup shelled raw pistachios
- Slowly add the melted butter and continue pulsing until the crumbs begin to hold together.½ cup butter
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake for 15 minutes.
- Reduce the oven temperature to 325°F.
Pistachio Cheesecake filling
- Bring 7-8 cups of water to a boil while preparing the filling.7-8 cups water
- Combine the cream cheese, granulated sugar, and flour in a large mixing bowl. Beat with an electric mixer until smooth.3 packages cream cheese, 1 cup granulated sugar, 1 tablespoon all-purpose flour
- Add the sour cream, vanilla extract, and almond extract. Mix until combined.½ cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Add the pistachio paste and mix until smooth.1¼ cups pistachio paste
- Add the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.3 large eggs
- Stir gently with a wooden spoon or silicone spatula to ensure the filling is evenly combined.
- Pour the filling over the baked crust.
- Place the springform pan inside a large roasting pan with a few inches of space around it.
- Carefully pour boiling water into the roasting pan until it reaches halfway up the outside of the springform pan.
- Carefully transfer to the oven and bake for 1 hour.
- Turn off the oven without opening the door. Leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the water bath and remove the foil or silicone cover. Place it on a cooling rack for 1 hour.
- Once it reaches room temperature, cover and refrigerate for at least 4 hours.
White Chocolate Pistachio Ganache
- Place the white chocolate chips in a small heat-proof bowl.1 cup white chocolate chips
- Combine the heavy whipping cream and pistachio paste in a separate microwave-safe bowl.⅓ cup heavy whipping cream, ¼ cup pistachio paste
- Microwave in 30-second increments, stirring between each, until the cream begins to simmer but does not boil.
- Pour the hot cream mixture through a fine mesh sieve over the white chocolate chips.
- Stir until smooth. If necessary, microwave the ganache for 30 seconds at a time until the chocolate is completely melted.
- Allow the ganache to cool slightly, then pour it over the chilled cheesecake.
- Run a thin knife around the cheesecake before releasing the outside ring of the springform pan.
- Carefully transfer the cheesecake to a serving plate or cake stand.
- Garnish with chopped pistachios, if desired. Serve chilled.chopped pistachios
Notes
🥡 Storage
- Keep Pistachio Cheesecake covered or in an airtight container in the refrigerator for up to 4 days.
♨️ Reheating
- No reheating is necessary. Pistachio Cheesecake is best served chilled.
❄️ Freezing
- Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 2 months. For best results, freeze it before adding the ganache. Thaw overnight in the refrigerator.
💡 Tips for Best Results
- Bring the cream cheese, sour cream, and eggs to room temperature before mixing. Avoid overmixing once the eggs are added, and allow the cheesecake to cool gradually as directed.
- Be sure to protect the springform pan well before placing it in the water bath so water doesn't seep into the crust.
🍳 Alternate Cooking Methods
- I don't recommend an air fryer, slow cooker, or Instant Pot for this specific recipe. The oven and water bath provide the controlled, gentle heat needed for the intended texture and size of this cheesecake.
♻️ Leftovers
- Serve leftover slices straight from the refrigerator. You can add fresh berries, whipped cream, or extra chopped pistachios when serving.
📝 Notes
- Peeling the pistachios is optional. It primarily helps produce a brighter green pistachio paste.
- The cheesecake should be served chilled.
Nutrition
Serving: 1slice | Calories: 1115kcal | Carbohydrates: 86g | Protein: 19g | Fat: 81g | Saturated Fat: 38g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 586mg | Potassium: 661mg | Fiber: 5g | Sugar: 58g | Vitamin A: 1983IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 2mg
