Pistachio Cheesecake

Pistachio cheesecake is a luxurious and flavorful dessert that combines the creamy texture of cheesecake with the nutty taste of pistachios. Here’s how to make a delightful pistachio cheesecake from scratch:


For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1/2 cup finely ground pistachios

For the Filling:

1 cup pistachios, more for garnish
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream

For the Topping:

1/2 cup sour cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chopped pistachios, for garnish


Prepare the Crust:

Preheat your oven to 350°F (175°C).

Mix graham cracker crumbs, sugar, melted butter, and ground pistachios in a bowl until well combined.

Press the mixture into the bottom of a 9-inch springform pan to form a firm, even layer.

Bake the crust in the preheated oven for about 10 minutes, then remove and set aside to cool.

Prepare the Filling:

In a food processor, grind 1 cup of pistachios into a fine powder.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add eggs, one at a time, mixing well after each addition.

Stir in vanilla extract, almond extract, and sour cream until the mixture is smooth. Fold in the ground pistachios.

Pour the filling over the cooled crust in the springform pan.

Bake the Cheesecake:

Bake at 350°F (175°C) for about 45-50 minutes, or until the center is just set and the edges are lightly golden.

Turn off the oven and leave the door slightly open, allowing the cheesecake to cool gradually for 1 hour in the oven to prevent cracking.

Prepare the Topping:

In a small bowl, mix together sour cream, powdered sugar, and vanilla extract until smooth.

Spread this mixture over the cooled cheesecake.

Sprinkle chopped pistachios over the top for garnish.


Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.


Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.

Cut into slices and serve chilled.

Tips for Perfection:

Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth filling without lumps.

To prevent the cheesecake from cracking, avoid overmixing the batter, especially after adding the eggs.

For extra flavor, you can mix some crushed pistachios into the sour cream topping.

This pistachio cheesecake is a decadent dessert that’s sure to impress with its unique flavor and rich, creamy texture. Enjoy the delicious combination of sweet and nutty in each bite!