Ditch NYC cheesecake for a change, and make this delightful Pistachio Cheesecake instead!
I love pistachios. I’ll be honest, I am completely obsessed with their rich, earthy taste, and I believe that when they’re ground into a nut butter, it creates the finest nut butter available. It offers a smoother, more delicate taste than other nut butters, with the distinctive buttery quality that makes pistachios so prized in both sweet and savory applications. Although it especially shines through in this pistachio cheesecake recipe.
The nuttiness of the pistachio combined with the sharp tanginess of the cream cheese batter is the perfect harmony. Don’t even get me started on the delectable brown sugar graham cracker crust! It adds a lovely crispy, crunchy texture with a hint of caramel flavor from the brown sugar that perfectly complements the richness of the pistachios.
While this pistachio cheesecake definitely requires a bit of patience with its gradual cooling process and overnight chilling time, the straightforward instructions make it surprisingly manageable for beginner bakers. The key steps from creating a simple graham cracker crust, blending the creamy pistachio filling, and using the water bath technique all work together to ensure a perfectly smooth, crack-free result. Once you’ve mastered the gentle cooling method and given it proper time to set, you’ll be rewarded with a luxurious dessert that’s well worth the wait.
Where can I buy pistachio butter?
You can find pistachio butter at specialty grocery stores, health food stores, and gourmet markets that carry a wide variety of nut butters. Middle Eastern and Italian markets often stock it as well, since it’s commonly used in Italian and Middle Eastern cooking. If local stores don’t carry it, online retailers offer many options from various specialty nut butter producers.
How do I store leftovers?
If you have any cheesecake leftover, you can store it in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing since it can affect the creamy texture, leaving it grainy and crumbly once defrosted.
Serving suggestions
This pistachio cheesecake would serve beautifully as the crowning touch to an elegant Italian feast—though it’s certainly tempting enough to have as dinner itself. For an Italian-inspired dinner, I recommend making this delicious Lamb Bolognese with a side of Garlic Sautéed Spinach and this tasty Avocado Caprese Salad. If you’re not feeling like eating pasta, you can whip up a batch of these Baked Chicken Cutlets instead with a side of Garlic-Roasted Potatoes and this refreshing Italian Salad.
If you want to take the cheesecake a step further, you can top it with a drizzle of pistachio butter or this delightful Strawberry Whipped Cream. The bright tartness of the strawberries and the rich creaminess of whipped cream would complement the earthy, nutty flavors of the pistachio butter perfectly.
Pistachio Cheesecake
Ingredients
- 10 1/2 ounces graham cracker crumbs
- 1/2 cup unsalted butter melted
- pinch of fine salt
- 1 1/2 tablespoons brown sugar
- 16 ounces cream cheese softened (2 packages of 8 ounces each)
- 1 cup granulated sugar
- 1/4 teaspoon fine salt
- 2 teaspoons pure vanilla extract
- 1 cup pistachio butter
- 1 cup sour cream room temperature
- 2 large eggs room temperature
- Zest of 1 lemon optional
- Whipped cream for garnish (optional)
Instructions
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Preheat your oven to 350°F. In a bowl, combine the graham cracker crumbs, melted butter, pinch of salt, and brown sugar. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom and about 1 inch up the sides of a 8-inch springform pan.
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Bake the crust in the oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
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Lower the oven temperature to 325°F. In a large bowl, beat the cream cheese, granulated sugar, and salt until smooth and creamy. Mix in the vanilla extract and pistachio butter until well blended. Then fold in the sour cream.
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Add the eggs one at a time, gently stirring after each to prevent overmixing. Optional: Fold in the lemon zest for a fresh flavor. Pour the batter over the crust. In a separate pan, fill it halfway with hot water, and place it on the rack below where the cheesecake will bake. This creates steam in the oven while it bakes, helping to prevent cracking.
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Bake the cheesecake at 325°F for about 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Turn the oven off and crack the door open; let the cheesecake cool in the oven for 30 minutes.
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Remove the cheesecake from the oven and cool on the counter for another 30 minutes before refrigerating. Chill in the refrigerator for at least 4 hours, ideally overnight, to set completely. Garnish with whipped cream.
Nutrition
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