Creamy Pistachio Cheesecake (Print Version)

A creamy, nutty dessert with buttery pistachio crust and rich filling, ideal for celebrations.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
02 - Mix crushed graham crackers, melted butter, chopped pistachios, and sugar in a bowl. Press the mixture into the base of the prepared pan. Bake for 10 minutes. Cool completely.
03 - In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add yogurt or sour cream and vanilla extract, mixing until combined.
04 - Add eggs one at a time, mixing gently after each addition to incorporate without overmixing.
05 - Stir in ground pistachios and cornstarch until fully incorporated and the mixture is uniform.
06 - Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
07 - Bake in the preheated oven for 45 minutes or until the edges are set and the center still slightly jiggles.
08 - Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
09 - Cool to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight, for best texture.
10 - For the topping, whip the cream with powdered sugar to soft peaks. Spread over the chilled cheesecake and sprinkle with chopped pistachios before serving.

# Expert Advice:

01 -
  • The crust alone is worth the effort, buttery and nutty with just enough sweetness
  • That gorgeous green hue comes naturally from real pistachios, not food coloring
  • The texture is impossibly creamy while still holding its shape perfectly
02 -
  • Room temperature ingredients are nonnegotiable for a smooth texture
  • The cooling method inside the oven prevents cracks every single time
  • Overmixing after adding eggs is the number one mistake home bakers make
03 -
  • Roast the pistachios at 350°F for 8 minutes before grinding for deeper flavor
  • Run a thin knife around the edge immediately after baking to prevent sticking
  • Grind pistachios with a tablespoon of sugar to prevent them turning into butter

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