Creamy Pistachio Cheesecake with Nut Crust (Print Version)

A rich, creamy cheesecake with buttery pistachio crust and nut-infused filling, ideal for special occasions.

# What You'll Need:

→ 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, mix 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 smooth.
06 - Pour the filling over the cooled crust. Tap the pan gently to release air bubbles. Bake in the preheated oven for 45 minutes or until edges are set and center still slightly jiggles.
07 - Turn off oven, open door slightly, and let cheesecake cool inside for 1 hour to prevent cracking.
08 - Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
09 - Whip heavy cream with powdered sugar to soft peaks. Spread over chilled cheesecake and sprinkle with chopped pistachios before serving.

# Expert Tips:

01 -
  • The pistachio crust creates this incredible buttery nutty foundation that you cant get from ordinary graham cracker bases
  • That slightly jiggly center texture combined with the crunch of chopped pistachios on top is absolute perfection
  • It makes people think you spent hours on something fancy when the actual hands on time is surprisingly manageable
02 -
  • I once skipped the cornstarch thinking it was optional and ended up with beautiful deep cracks across the surface
  • Room temperature ingredients are the difference between restaurant smooth texture and a slightly grainy disappointing result
  • The overnight chill is not optional it is when the flavors really meld and the texture transforms from good to extraordinary
03 -
  • Run a thin knife around the edge immediately after baking to help prevent cracking as it cools
  • The water bath method creates even more insurance against cracks if you want to be extra careful

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