Description
This stunning, creamy pistachio cheesecake is surprisingly simple to make, yet tastes like it came straight from a gourmet bakery. It’s an easy recipe that fits perfectly into a busy schedule, offering a sophisticated flavor profile and vibrant green hue for a beautiful presentation. This homemade pistachio cheesecake is a family favorite, perfect for sharing love one delicious slice at a time.
Ingredients
1 ½ cups Graham Cracker Crumbs
¼ cup Melted Butter
2 tbsp Granulated Sugar
24 oz Cream Cheese (softened)
1 cup Granulated Sugar
½ cup Sour Cream
1 tsp Vanilla Extract
3 large Eggs
½ cup Pistachio Paste
few drops Green Food Coloring (optional)
¼ cup Chopped Pistachios (for garnish)
Instructions
- To make the crust: Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press firmly into a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let it cool slightly
- To prepare the filling: Beat softened cream cheese and 1 cup of sugar until smooth. Mix in sour cream and vanilla extract. Gradually beat in eggs, one at a time, until just combined. Fold in pistachio paste and a few drops of green food coloring if desired. Pour the filling over the cooled crust
- To bake the cheesecake: Bake at 325°F (160°C) for 50-60 minutes, or until the edges set but the center still jiggles slightly. Turn off the oven, crack the door, and let the pistachio cheesecake cool inside for one hour. Remove from oven and cool completely on a wire rack. Refrigerate your amazing pistachio cheesecake for at least 4 hours, or preferably overnight, before serving. Garnish with chopped pistachios
Notes
Ensure your cream cheese is at room temperature to prevent lumps in the filling.
Avoid overmixing the batter after adding eggs, as overmixing incorporates too much air which can cause cracks.
For an extra creamy cheesecake and to prevent cracking, consider using a water bath by placing the springform pan in a larger pan filled with hot water.
Thorough chilling (at least 4 hours, or preferably overnight) is crucial for a firm set and clean slices.
Use high-quality pistachio paste for the best flavor.
Store leftover pistachio cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices (wrapped tightly in plastic wrap then foil) for up to 1 month. Thaw frozen slices in the refrigerator overnight before serving; do not reheat.
This cheesecake is an excellent make-ahead dessert; prepare it a day or two in advance for flavors to meld and the cheesecake to set perfectly.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 25g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 120mg
Keywords: pistachio, cheesecake, dessert, easy, creamy, homemade, baking, family favorite