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Pistachio Cheesecake

Pistachio Cheesecake

Creamy pistachio cheesecake made with real pistachio butter. No artificial flavors, pudding mix, or food coloring - just pure pistachio goodness with a buttery graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 8 hours
Total Time 9 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 300 g cookie crumbs graham crackers or digestive biscuits, processed until super fine
  • 113 g unsalted butter melted and cooled slightly (1/2 cup)
  • 1 tablespoon powdered sugar
  • pinch fine sea salt
Filling
  • 453 g cream cheese room temperature (2 bricks)
  • 200 g granulated sugar (1 cup)
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 200 g pistachio butter store-bought or homemade (1 scant cup)
  • 240 g sour cream full-fat (1 cup)
  • 2 large eggs room temperature
  • 1 lemon zest optional

Method
 

Making the Crust
  1. Preheat oven to 350°F. Line the bottom of an 8-inch cake pan (at least 3 inches tall) with parchment paper.
  2. In a bowl, combine cookie crumbs, melted butter, powdered sugar, and salt. Mix until the texture resembles wet sand that sticks together when squeezed.
  3. Press the mixture firmly into the bottom and up the sides of the pan using the bottom of a measuring cup to pack it down tight.
  4. Bake for 10 minutes until toasty and set. Let cool completely to room temperature. Reduce oven temperature to 325°F.
Creating the Filling
  1. Place room-temperature cream cheese in a food processor or stand mixer. Press it hard against the sides with a rubber spatula to break up lumps.
  2. If using lemon zest, rub it into the sugar with your fingers to release citrus oils. Add sugar and salt to the cream cheese.
  3. Beat for 2-3 minutes until completely smooth with no lumps. Stop and scrape down the bowl thoroughly.
  4. Add vanilla and pistachio butter. Process until the mixture turns pale green and silky smooth. Scrape down the bowl again.
  5. Add sour cream and blend just until mixed in and uniform.
  6. Add eggs and pulse just until they disappear into the batter, no more than 30 seconds. Do not overmix to avoid incorporating air bubbles.
Baking
  1. Pour filling into the cooled crust. Place cheesecake pan inside a larger 13x9-inch baking pan.
  2. Carefully pour hot water into the larger pan until it comes halfway up the sides of the cheesecake pan (water bath method).
  3. Bake at 325°F for 50 minutes, or until edges are set and matte while the center still jiggles slightly when gently shaken. No browning on top.
  4. Turn off the oven and crack the door open (prop with a wooden spoon). Let cheesecake rest in oven for 30 minutes.
  5. Close the oven door and wait another 15 minutes. Remove from water bath and let cool to room temperature on the counter (30-45 minutes).
  6. Run a knife around the edges, cover with plastic wrap, and refrigerate for at least 8 hours or overnight before serving.

Notes

Making Pistachio Butter: Toast 8-10 oz shelled raw pistachios at 350°F for 10 minutes. Blend in food processor for 10-20 minutes, scraping sides frequently, until smooth and pourable.
Storage: Keep covered in refrigerator for up to 1 week. Freeze individual slices wrapped in plastic wrap for up to 3 months.
Serving Suggestions: Top with whipped cream, crushed pistachios, honey drizzle, or serve with fresh raspberries.
Pan Alternative: If using a springform pan, place water pan on rack below instead of creating water bath to avoid leaks.