Pistachio Cheesecake with Creamy Pistachio Topping

This Pistachio Cheesecake features a rich and creamy filling with a subtle nutty flavor, set atop a buttery graham cracker and pistachio crust. Topped with a luscious pistachio cream and sprinkled with chopped pistachios, each slice delivers a perfect balance of texture and flavor. Ideal for special occasions or as an indulgent dessert, this cheesecake is both visually striking and decadently satisfying.

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted pistachios, finely ground
• 1/2 cup unsalted butter, melted

For the Filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup pistachio paste or finely ground pistachios

For the Pistachio Cream Topping

• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup pistachio paste or finely ground pistachios
• Chopped pistachios, for garnish

Instructions

Prepare the Crust

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan to ensure the cheesecake releases easily after baking.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, finely ground pistachios, and melted butter. Stir until the mixture is evenly moistened and holds together when pressed.
3. Press the mixture firmly into the bottom of the prepared springform pan using the back of a spoon or the base of a glass to create an even, compact crust layer. A well-pressed crust ensures it will hold together when slicing the cheesecake.

Prepare the Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy. Scrape the sides of the bowl to ensure there are no lumps.
2. Add the eggs one at a time, beating well after each addition. This gradual incorporation helps maintain a smooth texture and prevents overmixing, which can cause cracking.
3. Stir in the sour cream, vanilla extract, and pistachio paste or finely ground pistachios until the mixture is uniform, glossy, and well combined.
4. Pour the cheesecake filling over the prepared crust, spreading it evenly to the edges of the springform pan.

Bake and Cool the Cheesecake