Creamy Pistachio Cheesecake (Printable)

Rich creamy cheesecake with buttery pistachio crust and nutty filling

# What You Need:

→ Crust

01 - 6.3 oz graham crackers or digestive biscuits, crushed
02 - 2.5 oz unsalted butter, melted
03 - 1.8 oz shelled pistachios, finely chopped
04 - 2 tbsp granulated sugar

→ Filling

05 - 17.6 oz cream cheese, room temperature
06 - 7 oz Greek yogurt or sour cream
07 - 5.3 oz granulated sugar
08 - 3 large eggs, room temperature
09 - 2 tsp pure vanilla extract
10 - 3.5 oz shelled pistachios, finely ground
11 - 1 tbsp cornstarch

→ Topping

12 - 0.4 cup heavy cream
13 - 1 tbsp powdered sugar
14 - 1 oz shelled pistachios, chopped

# How To Make:

01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter.
02 - Combine crushed graham crackers, melted butter, chopped pistachios, and sugar in a bowl. Press mixture firmly into the base of the prepared pan. Bake for 10 minutes until lightly golden. Allow to cool completely.
03 - Beat cream cheese and granulated sugar in a large bowl until smooth and fluffy, about 2-3 minutes. Add Greek yogurt or sour cream and vanilla extract, mixing until well combined.
04 - Add eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing to prevent cracks.
05 - Fold in ground pistachios and cornstarch until fully incorporated and no dry streaks remain.
06 - Pour filling over cooled crust. Tap pan gently against counter several times to release trapped air bubbles.
07 - Bake for 45 minutes or until edges are set and center still jiggles slightly when gently shaken.
08 - Turn off oven and crack door open slightly. Let cheesecake cool inside for 1 hour to prevent sudden temperature change.
09 - Remove from oven and cool to room temperature, about 1 hour. Refrigerate for at least 4 hours or overnight until completely set.
10 - Whip heavy cream with powdered sugar until soft peaks form. Spread over chilled cheesecake and sprinkle with chopped pistachios before serving.

# Expert Tips:

01 -
  • The pistachio crust adds a buttery, salty crunch that you wont find in ordinary cheesecakes
  • Ground pistachios in the filling create an incredibly smooth, nutty flavor throughout
  • The tang from Greek yogurt balances the richness perfectly
02 -
  • Overmixing after adding eggs introduces air bubbles that cause cracks
  • The center continues cooking while cooling in the oven
  • Room temperature ingredients make the difference between silky smooth and grainy texture
03 -
  • Run a thin knife around the edge immediately after cooling to prevent sticking
  • Wrap the springform pan bottom with foil if your oven has hot spots

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