Name: Decadent Pistachio Cheesecake: Creamy Bliss Awaits You Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 9 h 20 min
Cuisine: American
Ingredients: 300 g cookie crumbs (graham crackers or digestive cookies); 113 g unsalted butter, melted (or coconut oil for dairy-free); 1 pinch fine sea salt; 1 tablespoon powdered sugar; 453 g cream cheese, room temperature; 200 g granulated sugar; ½ teaspoon fine sea salt; 2 teaspoons pure vanilla extract; 200 g pistachio butter; 240 g sour cream; 2 large eggs; 1 lemon zest (optional)

Jump to Recipe

Introduction

This decadent pistachio cheesecake offers a creamy, nutty delight that will satisfy any dessert craving. With a crisp cookie crust and a luscious filling infused with pistachio butter, it’s a perfect treat for special occasions or an indulgent everyday dessert.

This image shows a thick, round cake with three clear layers on a white marbled surface. The bottom layer is a dense, crumbly brown crust that wraps up the sides, rough in texture. Above it is a smooth, green middle layer with a creamy, firm consistency. On top sits a thick, fluffy white layer that looks soft and light, crowned with a generous sprinkle of chopped pistachios that add a mix of green and brown colors. A slice is removed, revealing the even layers and textures inside. The cake rests on white parchment on a wooden round board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g cookie crumbs (graham crackers or digestive cookies recommended)
113 g unsalted butter, melted (coconut oil for a dairy-free option)
1 pinch fine sea salt (for the crust)
1 tablespoon powdered sugar (for the crust)
453 g cream cheese, at room temperature
200 g granulated sugar
½ teaspoon fine sea salt (for the filling)
2 teaspoons pure vanilla extract
200 g pistachio butter
240 g sour cream
2 large eggs
1 lemon zest (optional)

Instructions

Step 1: Prepare the crust by combining cookie crumbs, melted butter, a pinch of fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is moistened and press it evenly into the bottom of a springform pan.
Step 2: Bake the crust at 350°F (175°C) for 10 minutes, then remove and chill it to set while you prepare the filling.
Step 3: In a large bowl or mixer, blend the softened cream cheese with granulated sugar and ½ teaspoon fine sea salt until smooth and creamy. Add the vanilla extract and blend again to combine.
Step 4: Add the pistachio butter and sour cream to the cream cheese mixture, mixing until fully incorporated and smooth.
Step 5: Add the eggs one at a time, pulsing gently or mixing on low speed just until combined. If using, add the lemon zest and mix briefly to distribute evenly.
Step 6: Pour the filling over the chilled crust. Place the pan in a larger baking dish and fill the outer dish with hot water to create a water bath. Bake at 325°F (160°C) for about 50 minutes, until the edges are set but the center still jiggles slightly.
Step 7: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then refrigerate for at least 8 hours, or overnight, before serving.

Tips & Variations

For a dairy-free version, substitute cream cheese with a plant-based alternative and use coconut oil instead of butter in the crust.
To enhance the pistachio flavor, sprinkle chopped pistachios on top before serving.
If you prefer a less tangy cheesecake, reduce the sour cream slightly or replace some of it with heavy cream.
Using room temperature ingredients ensures a smoother, lump-free filling.

Storage

Store cheesecake covered tightly in the refrigerator for up to 4 days. For longer storage, wrap well and freeze for up to 1 month. To reheat, thaw overnight in the refrigerator and serve chilled or at room temperature.

How to Serve

A slice of pie with three layers sits on a white plate on a wooden board, all on a white marbled surface. The bottom layer is a thick, crumbly light brown crust. The middle layer is a smooth, dense green filling that looks creamy and has tiny dark specks. The top layer is a thick, fluffy white cream that rises above the pie edge and is decorated with chopped green pistachio nuts sprinkled over it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator, which helps it set fully and enhances the flavors.

What if I don’t have pistachio butter?

You can use finely ground pistachios blended with a little neutral oil to create a paste as a substitute, though the texture may vary slightly.