Pistachio Cheesecake With Pistachio Topping

A rich, creamy celebration of pistachio flavor in every luxurious bite.

This Pistachio Cheesecake is a decadent dessert made for true pistachio lovers. Featuring a nutty pistachio graham cracker crust, a silky pistachio cheesecake filling, and a luscious pistachio white chocolate ganache topping, it’s indulgent without being overly complicated. Even better—it’s made without a water bath and still comes out smooth and beautiful.

Whether you’re serving this at a dinner party, for a holiday, or as a special treat, its vibrant flavor and elegant finish are sure to impress.

Why You’ll Love This Recipe

• No water bath needed: Skip the hassle without sacrificing texture or quality.
• Real pistachio flavor: Made with pistachio paste and chopped nuts for depth and authenticity.
• Three layers of indulgence: Nutty crust, creamy filling, and a smooth ganache topping.
• Perfect make-ahead dessert: Chill time enhances flavor and texture.
• Elegant presentation: Topped with chopped pistachios and glossy ganache for a show-stopping finish.

Ingredients

Pistachio Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup ground pistachios (unsalted)
• 1 tablespoon granulated sugar
• 90 g melted butter

Cheesecake Filling:

• 480 g full-fat cream cheese, room temperature
• 100 g sour cream
• ¼ cup heavy cream
• ¾ cup granulated sugar
• 2 eggs
• 50 g pistachio paste
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 2 tablespoons cornstarch

Pistachio Topping:

• 200 g white chocolate, chopped
• ⅓ cup heavy cream
• 40 g pistachio paste
• ¼ cup chopped pistachios

Instructions

1. Prepare the Crust:

• Preheat oven to 350°F (180°C).
• In a bowl, mix graham cracker crumbs, pistachios, and sugar. Add melted butter and mix until coated.
• Press into a 9-inch springform pan. Bake for 5–8 minutes. Cool to room temperature.

2. Make the Cheesecake Filling:

• Reduce oven temp to 280°F (140°C).
• In a large bowl, beat cream cheese, sugar, sour cream, heavy cream, vanilla, and salt until smooth.
• Mix in pistachio paste.
• Sift in cornstarch and mix until no lumps remain.
• Beat in eggs one at a time just until combined.
• Pour over cooled crust and tap the pan to release air bubbles.

3. Bake:

• Bake for about 1 hour or until edges are set and center is slightly jiggly.
• Turn off oven, crack the door open, and cool inside for 1–2 hours.
• Refrigerate for at least 5 hours, or overnight.

4. Prepare the Pistachio Topping:

• In a bowl, combine white chocolate, pistachio paste, and heavy cream. Microwave in 30-second intervals, stirring until smooth.
• Mix in chopped pistachios.
• Spread over cooled cheesecake and smooth with a spoon or offset spatula.

5. Serve:

• Loosen the cake with a knife and release from the pan.
• Slice and enjoy chilled.

Tips / Storage / FAQs

Tips:

• Use room-temperature cream cheese for a smooth, lump-free filling.
• Don’t overmix after adding eggs—mix just until combined.
• Tap the pan before baking to reduce cracking from trapped air.
• For a taller cake, use an 8-inch pan instead of 9-inch.

Storage:

• Store cheesecake covered in the fridge for up to 5 days.
• Can be frozen (without topping) for up to 1 month. Thaw overnight in the fridge before topping and serving.

FAQs:

• Can I use store-bought pistachio paste? Yes, just make sure it’s unsweetened for best results.
• Can I use another type of nut? The recipe is designed for pistachios, but almonds or hazelnuts could work with adjusted flavorings.
• Do I need a springform pan? It’s highly recommended for easy release and clean edges.

Final Thoughts

Pistachio Cheesecake with Pistachio Topping is a true showstopper dessert that’s rich, creamy, and bursting with nutty flavor. With minimal effort and no water bath required, it’s approachable for any baker who wants to impress. A must-try for pistachio lovers everywhere.

The Goods