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Rich and Creamy Baked Pistachio Cheesecake

A close-up shot of a rich, creamy slice of bright green pistachio cheesecake with a thick graham cracker crust.
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Make this impressive baked pistachio cheesecake from scratch. This recipe delivers a smooth, vibrant green filling and a buttery graham cracker crust, perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1/2 cup pistachio paste (or finely ground pistachios mixed with a little oil)
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup finely chopped pistachios (for topping)
  • Optional: White chocolate drizzle

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth. Scrape down the sides.
  4. Beat in the pistachio paste, heavy cream, and vanilla extract until fully incorporated and the mixture is uniformly green.
  5. Add the eggs one at a time, mixing only until just combined after each addition. Do not overmix the batter once the eggs are added.
  6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is the water bath).
  7. Bake for 50 to 60 minutes. The edges should look set, but the center should still have a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  10. Before serving, top with finely chopped pistachios or a white chocolate drizzle.

Notes

  • For the best texture, ensure your cream cheese is truly at room temperature before mixing.
  • If you do not have pistachio paste, use 1/2 cup of shelled, unsalted pistachios ground very finely in a food processor until they form a thick paste.
  • To prevent the cheesecake from cracking during cooling, do not skip the step of cooling it slowly in the turned-off oven.

Nutrition

Find it online: https://carlacooking.com/pistachio-cheesecake-recipe-guide/