Description

This Pistachio Cheesecake recipe features a rich, creamy filling made with homemade pistachio paste, a buttery graham cracker crust, and a luscious white chocolate ganache topping. The process includes boiling and peeling pistachios to make a smooth paste for the filling and topping. The cheesecake is baked in a water bath to ensure perfect texture, then chilled for a firm finish. Garnished with chopped pistachios, this dessert is a decadent treat ideal for special occasions or indulgent gatherings.

Ingredients

For the Pistachio Paste

3 cups (336g) shelled pistachios
3-4 tablespoons water

For the Crust

2 cups (268g) graham cracker crumbs
3 tablespoons (39g) sugar
½ cup (112g) unsalted butter, melted

For the Cheesecake Filling

24 ounces (678g) cream cheese, room temperature
1 ½ cups (336g) pistachio paste (from above)
1 ¼ cups (259g) sugar
3 tablespoons (24g) all-purpose flour
1 cup (230g) sour cream
2 ½ teaspoons vanilla extract
¾ teaspoon almond extract
4 large eggs, room temperature

For the Ganache Topping

1 cup (169g) white chocolate chips
3-4 tablespoons (33g-44g) pistachio paste (from above)
¼ cup (60ml) heavy whipping cream
Additional chopped pistachios (for decorating, optional)

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Instructions

Make the Pistachio Paste: Bring a pot of water to a boil, enough to cover the pistachios. Add pistachios and boil for 4-5 minutes. Strain and spread them on a kitchen towel. Remove all pistachio skins by rubbing them gently with the towel—this can take about 30 minutes. Add peeled pistachios to a food processor and puree for 25-30 minutes, adding water gradually to help form a smooth paste. Separate 1 ½ cups (336g) of this paste for the cheesecake filling and reserve 3-4 tablespoons (33g-44g) for the ganache.
Prepare the Crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment paper and grease the sides. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the pan’s bottom. Bake for 8-10 minutes, then cool. Wrap the sides of the pan with aluminum foil to prevent water from entering during the water bath.
Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese and 1 ½ cups of pistachio paste on low speed until smooth. Add sugar and flour, mixing until combined. Incorporate sour cream, vanilla extract, and almond extract slowly. Add eggs one at a time, mixing after each addition until the batter is smooth and well blended.
Bake the Cheesecake: Pour filling into the crust. Place springform pan inside a larger pan and add warm water halfway up the sides for a water bath. Bake for 1 hour 25-35 minutes until center is set but slightly jiggly. Turn off oven and allow cheesecake to sit with door closed for 30 minutes. Then crack oven door and cool for an additional 30 minutes. Remove from oven, unwrap foil, and refrigerate for 5-6 hours or overnight until firm.
Prepare Ganache and Finish: Remove chilled cheesecake from pan and set on serving plate. In a microwave-safe bowl, combine white chocolate chips, heavy whipping cream, and reserved pistachio paste. Heat in 10-15 second intervals, stirring until smooth. Pour ganache over cheesecake and spread evenly, allowing drips down the sides as desired. Garnish with chopped pistachios and refrigerate until serving. Best enjoyed within 4-5 days refrigerated.

Notes

Removing all pistachio skins is important to keep the paste bright green and avoid browning.
Using low speed when mixing the cheesecake batter prevents excess air, reducing cracking.
Water bath baking ensures even cooking and prevents cracks in the cheesecake.
The cheesecake is best refrigerated overnight to set fully before serving.
Ganache can be gently reheated if it hardens before spreading.
Store cheesecake covered in the refrigerator and consume within 4-5 days for optimal freshness.

Prep Time: 1 hour 20 minutes
Cook Time: 1 hour 40 minutes
Category: Dessert
Method: Baking
Cuisine: American