If you’re craving a silky, nutty dessert that’s both elegant and comforting, then this Pistachio Cheesecake With Pistachio Topping Recipe is exactly what you need. It’s perfect for sharing at weekend gatherings or making ahead for a special occasion, blending the creamy rich texture of cheesecake with the vibrant flavor of pistachios. You’ll love how the subtle crunch and fresh green hue of the pistachio topping adds a playful yet refined touch to this classic dessert.
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Why You’ll Love This
This Pistachio Cheesecake With Pistachio Topping Recipe strikes a wonderful balance between creamy richness and the subtle nuttiness of real pistachios, elevating every bite.
- Reliable Texture, Great Flavor: The low-temperature baking ensures a smooth, dense cheesecake without cracks while letting pistachios shine through the flavor.
- Crisp–Golden Finish: Toasting the crust to a golden perfection adds a welcoming crunch that contrasts beautifully with the luscious filling.
- Pantry-Friendly Ingredients: Many components like cream cheese and graham crackers are kitchen staples, making this recipe approachable anytime.
- Weeknight Easy, Weekend Worthy: While it takes some time to chill, the actual hands-on effort is straightforward—great for dessert prepping ahead without fuss.
Ingredient Snapshot
Getting your ingredients just right is key to nailing this Pistachio Cheesecake With Pistachio Topping Recipe. Fresh pistachios and quality cream cheese will make all the difference—you’ll notice the difference in texture and flavor immediately.
- Graham crackers crumbs: Choose ones without added cinnamon or flavors for a neutral base crust.
- Pistachios (ground and chopped): Use unsalted, fresh nuts, and grind some yourself to retain that fresh pistachio aroma.
- Cream cheese: Full-fat and room temperature will help achieve a silkier, richer filling.
- Pistachio paste: Adds concentrated pistachio flavor; look for natural versions without excess sugar.
- White chocolate: Enhances creaminess in the topping—choose premium quality for smooth melting.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Pistachio Cheesecake With Pistachio Topping Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 350°F and preparing the crust. Mix the graham cracker crumbs, ground pistachios, and sugar in a bowl until combined. Add the melted butter and stir until every crumb is coated—this ensures your crust will bind well and toast evenly. Press this mixture firmly into the bottom of a 9-inch cake pan; I find a flat-bottomed glass or measuring cup works perfectly to press it down evenly. Bake the crust for 5 to 8 minutes—watch it closely so it turns golden but doesn't burn. Once baked, set it aside and let it cool to room temperature while you lower the oven to 280°F for baking the cheesecake later.
Step 2 — Sear, Toast, or Mix
In a large bowl, beat together the cream cheese, granulated sugar, and sour cream until smooth and creamy. Adding these at room temperature makes mixing so much easier and prevents lumps. Then mix in the heavy cream, kosher salt, and vanilla extract. Next, fold in the pistachio paste gently until the filling is luxuriously smooth and has that gorgeous pale green hue everyone loves. Sift the cornstarch over your batter to help create that perfect cheesecake texture, then whisk the eggs lightly before adding them in. Mix everything gently but thoroughly; overmixing can trap air bubbles, which may cause cracks.
Step 3 — Finish for Best Texture
Pour your pistachio cheesecake batter over the cooled crust carefully, smoothing the top. Tap the pan lightly on your counter a few times to release any trapped air bubbles—this simple move makes for a smoother surface and fewer cracks. Bake at 280°F for about an hour. You’ll know it’s done when the edges are set but the center still slightly jiggles if you gently shake the pan—residual heat will finish setting it up without drying it out. Let the cheesecake cool to room temperature for 1 to 2 hours before wrapping it tightly in plastic wrap and chilling it in the fridge for at least five hours, or even overnight. Patience here is rewarded with that silky texture that melts in your mouth.
Smart Little Tips
Making this Pistachio Cheesecake With Pistachio Topping Recipe go smoothly is all about gentle mixing, keen oven timing, and embracing the chill time. I learned that rushing the chilling step leads to a less creamy texture, so don’t skip it!
- Doneness Cue: Look for a slight jiggle in the center when gently shaken – edges should be set but not browned.
- Temperature Trick: Lower your oven to 280°F before baking the filling; gentle heat prevents cracking and drying out.
- Make-Ahead Move: Make the cheesecake a day before serving—it tastes even better once flavors have melded overnight.
- Avoid This Pitfall: Don’t overmix eggs into the batter; this can add air and cause cracks during baking.
Serving Ideas
Finishing Touches
The pistachio topping is a showstopper in this Pistachio Cheesecake With Pistachio Topping Recipe. Melt the white chocolate with heavy cream until smooth and glossy, then fold in chopped pistachios and a little pistachio paste for that extra punch. Spread this luscious layer evenly over the chilled cheesecake before serving. It adds a wonderful nutty, subtly sweet finish that’s as beautiful as it is delicious.
Pair It With
This cheesecake pairs beautifully with fresh berries like raspberries or sliced strawberries—they bring a bright tartness that cuts through the richness. Or try a drizzle of honey or a dollop of lightly whipped cream for added decadence. A slightly bitter cup of espresso or green tea complements the nutty pistachio notes perfectly.
Easy Plating Upgrades
Sprinkle some extra chopped pistachios around the plate or on top of the cheesecake slice for a pretty, textured finish. You can also add edible flowers or a dusting of powdered sugar for a delicate touch. For a weeknight dessert, simply slice and serve with a side of seasonal fruit—a little effort makes it really feel special!
Make-Ahead, Store & Reheat
Storing Leftovers
Store any leftover Pistachio Cheesecake With Pistachio Topping Recipe in an airtight container or wrapped tightly in plastic wrap in the fridge. It will keep fresh for up to 4 days. The texture remains creamy and smooth, though the topping’s crunch might soften slightly—still delicious!
Freezing Tips
This cheesecake freezes well if wrapped securely in plastic and aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw it overnight in the fridge and allow it to sit at room temperature for about 30 minutes before serving so it regains its creamy texture.
Reheating Pistachio Cheesecake With Pistachio Topping Recipe Without Drying Out
Cheesecake is best enjoyed cold or at room temperature, so reheating isn’t often needed. If you do want it slightly warmed, use a gentle steam bath or microwave on low power for 10 to 15 seconds to avoid drying it out. Avoid the oven or high heat methods to preserve the creamy texture and prevent the topping from melting too much.
Frequently Asked Questions
It’s best to use unsalted pistachios to control the saltiness in the recipe. Salted nuts could overpower the delicate sweetness and affect the balance of flavors.
Lower oven temperature for slow baking, gentle mixing without incorporating too much air, and proper chilling are key. Also, avoid overbaking; the center should still have a slight jiggle when done.
While other nut pastes can be used, the distinctive pistachio flavor is unique. Almond or cashew pastes will change the final taste, making it a different recipe altogether.
A 9-inch springform pan works great for easy removal. If using a regular cake pan, line it well with parchment to aid with lifting the cheesecake out intact.
Final Thoughts
This Pistachio Cheesecake With Pistachio Topping Recipe is a true celebration of creamy indulgence and nutty freshness. I love making it whenever I want to impress without stressing out, and you will too. The balance of textures and flavors makes it a dessert that feels special but still approachable. Give it a try—you’ll soon find it’s a friendly staple in your dessert repertoire.
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Pistachio Cheesecake With Pistachio Topping Recipe
This Pistachio Cheesecake with Pistachio Topping offers a creamy and nutty delight that combines a crunchy graham cracker and pistachio crust with a smooth pistachio-flavored cheesecake filling, finished with a luscious white chocolate and pistachio ganache topping. Perfect for special occasions or as an elegant dessert.
- Prep Time: 35 minutes
- Cook Time: 1 hour 8 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 ½ cups graham crackers crumbs
- ½ cup pistachios, ground, not salted
- 1 tablespoon granulated sugar
- 90 g butter, melted
Cheesecake Filling
- 480 g cream cheese, full fat, room temperature
- 100 g sour cream
- ¾ cup granulated sugar
- ¼ cup heavy cream
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 50 g pistachio paste
- 2 eggs
- 2 tablespoons cornstarch
Topping
- 200 g white chocolate
- ⅓ cup heavy cream
- ¼ cup pistachios, chopped
- 40 g pistachio paste
Instructions
- Prepare the crust: Add graham cracker crumbs, granulated sugar, and ground pistachios to a bowl. Mix with a spoon until well combined and homogeneous. Add melted butter and mix until crumbs are thoroughly coated.
- Form and bake the crust: Press the crumb mixture evenly into the bottom of a prepared 9-inch cake pan. Bake at 350°F for 8 minutes while watching carefully to prevent burning. Remove and let cool to room temperature.
- Preheat oven for baking cheesecake: Lower the oven temperature to 280°F to prepare for baking the cheesecake filling.
- Make the cheesecake filling: In a large bowl, combine cream cheese, granulated sugar, and sour cream. Add heavy cream, kosher salt, and vanilla extract; mix until smooth and creamy. Incorporate pistachio paste and mix thoroughly until evenly combined.
- Add cornstarch and eggs: Sift the cornstarch into the mixture and mix until no lumps remain. Whisk the eggs lightly, then add to the batter and mix gently until creamy and smooth.
- Assemble and bake: Pour the cheesecake batter over the cooled crust and tap the pan to release any air bubbles. Bake at 280°F for about 1 hour or until the edges are set and the center slightly jiggles.
- Cool the cheesecake: Allow the cheesecake to cool at room temperature for 1 to 2 hours. Then wrap tightly in plastic wrap and refrigerate for at least 5 hours to chill thoroughly.
- Prepare the topping: Melt white chocolate gently with heavy cream until smooth. Stir in pistachio paste until fully incorporated.
- Finish and serve: Spread the white chocolate pistachio ganache over the chilled cheesecake. Sprinkle chopped pistachios on top for garnish. Refrigerate slightly before slicing and serving.
Notes
- Use room temperature cream cheese for smoothest batter and to avoid lumps.
- Ensure the crust is fully cooled before adding the filling to prevent sogginess.
- Do not overbake the cheesecake; a slight jiggle in the center indicates perfect doneness.
- The pistachio paste adds rich flavor; you can substitute with finely ground pistachios blended with a bit of oil if unavailable.
- White chocolate ganache can be gently warmed over a double boiler to avoid burning.
- Chilling the cheesecake overnight enhances flavor and texture.
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