Creamy Pistachio Cheesecake
This creamy pistachio cheesecake is rich, smooth, and full of nutty flavor with a buttery cookie crust. It feels special enough for celebrations, but it is simple enough to make for a weekend dessert at home.
Equipment
- 1 9-inch springform pan
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Parchment Paper optional
Ingredients
Crust
- 2 cups cookie crumbs graham-style or vanilla wafer crumbs
- 0.5 cup butter melted
Filling
- 24 oz cream cheese softened
- 0.75 cup sugar
- 3 eggs
- 0.5 cup pistachio paste or finely ground pistachios
- 0.5 cup Greek yogurt or sour cream
- 1 tsp alcohol-free vanilla
- 0.25 tsp salt pinch
Topping
- 0.25 cup chopped pistachios for garnish
Instructions
- Preheat your oven to 325°F and line a 9-inch springform pan with parchment if desired.
- Mix the cookie crumbs with melted butter until the texture feels like damp sand, then press the mixture firmly into the bottom of the pan.
- Beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing gently after each addition, then stir in the pistachio paste, Greek yogurt, alcohol-free vanilla, and salt.
- Pour the filling over the prepared crust and smooth the top. Bake until the edges are set and the center still has a slight wobble, about 60 minutes.
- Turn off the oven and let the cheesecake rest inside with the door slightly open for about 1 hour. This slower cooling helps reduce cracks and keeps the texture extra creamy.
- Move the cheesecake to the refrigerator and chill until fully cold and firm, at least 4 hours or overnight. Finish with chopped pistachios before slicing and serving.
Notes
Store leftover cheesecake covered in the refrigerator for up to 5 days. Cheesecake is best served chilled, but for a softer texture, let a slice sit at room temperature for 10 to 15 minutes before serving.