Pistachio Cheesecake

This Pistachio Cheesecake is a decadent dessert that combines a nutty, buttery crust with a velvety, pistachio-flavored filling. The cheesecake is baked low and slow in a water bath, giving it that classic, creamy texture, then chilled and topped with a generous sprinkle of chopped pistachios. Whether it’s for a special occasion or a weekend indulgence, I love how this recipe always delivers rich, nutty satisfaction in every bite.

Why You’ll Love This Recipe

I’m always drawn to desserts that balance richness with something unexpected—and this pistachio cheesecake does just that. The crunchy crust made with pistachios and almond flour adds texture and depth, while the pistachio paste in the filling infuses the entire cheesecake with a luxurious, earthy flavor. It’s smooth, creamy, and not overly sweet. I also appreciate how beautiful this cheesecake looks when garnished with chopped pistachios—perfect for impressing guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened

½ cup powdered sugar

1 egg yolk

1 cup flour

1 pinch salt

1 cup raw pistachios

2 tablespoons almond flour

2 tablespoons coconut oil

8 oz cream cheese, softened

½ cup sugar

2 eggs

¼ cup heavy cream

½ cup pistachio paste (or homemade)

1 cup chopped pistachios (for garnish)

Directions

I start by preheating my oven to 300°F (150°C).

In a bowl, I mix the softened butter and powdered sugar until it’s light and fluffy. Then I add the egg yolk, flour, and a pinch of salt until the mixture forms crumbs. I freeze this dough for 30 minutes and bake it for 17–20 minutes until golden.

Meanwhile, I grind the raw pistachios and mix them with almond flour, coconut oil, and more butter to form the crust. I press this mixture into a 9-inch springform pan and freeze it for 30 minutes.

For the filling, I beat the cream cheese with sugar until smooth. Then I add the eggs one at a time, mixing well, followed by the pistachio paste and heavy cream.

I pour the filling into the crust and bake it in a water bath for 60–90 minutes. I look for a light brown top and a center that slightly jiggles.

Once baked, I let the cheesecake cool for 2 hours at room temperature, then refrigerate it for at least 6 hours before serving.

Just before serving, I like to top it with whipped cream cheese frosting and a handful of chopped pistachios for that final touch.

Servings and timing

Servings: 10 servings

Prep Time: 30 minutes

Cooking Time: 2 hours

Total Time: 2 hours 30 minutes

Calories: 561 kcal per serving

Variations

Sometimes I like to switch things up by adding a bit of lemon zest to the filling for a fresh, citrusy twist. If I’m short on pistachio paste, blending soaked pistachios with a little cream and honey makes a great homemade substitute. For a gluten-free version, I swap out the flour in the crust for a 1:1 gluten-free blend or crushed gluten-free cookies.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake also freezes well—just wrap individual slices tightly and store for up to 2 months. When I’m ready to enjoy it, I let it thaw overnight in the fridge. I don’t recommend reheating as the texture is best when served chilled.

FAQs

How do I know when the cheesecake is done baking?

I look for a light golden top and a center that jiggles just a bit when I gently shake the pan. It should be mostly set but not overbaked.

Can I use store-bought pistachio paste?

Yes, I use store-bought paste when I want to save time. Just make sure it’s 100% pistachios with no added sugar for the best flavor.

What if I don’t have a springform pan?

A deep 9-inch cake pan works, but I line it with parchment for easy removal. Just be extra careful with the water bath.

Can I make this cheesecake ahead of time?

Absolutely—I often make it a day in advance so it has plenty of time to chill and set fully. It’s even better the next day.

Do I have to use a water bath?

It’s not strictly necessary, but I use it to prevent cracks and keep the texture ultra-smooth. Wrapping the pan in foil helps keep water out.

Conclusion

This Pistachio Cheesecake is a show-stopping dessert that’s as elegant as it is indulgent. I love how the nutty crust and smooth filling come together in every bite, and it’s a treat that always gets compliments. Whether it’s for a holiday, dinner party, or just because I’m craving something special, this cheesecake never disappoints.

Recipe:

Pistachio Cheesecake

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This rich and creamy Pistachio Cheesecake features a buttery nut crust and a smooth, pistachio-infused filling. Baked to perfection in a water bath, this elegant dessert is topped with chopped pistachios and perfect for special occasions or indulgent weekends. A must-try for pistachio lovers and cheesecake fans alike!

• Total Time: 2 hours 30 minutes
• Yield: 10 servings

Ingredients

½ cup unsalted butter, softened

½ cup powdered sugar

1 egg yolk

1 cup flour

1 pinch salt

1 cup raw pistachios

2 tablespoons almond flour

2 tablespoons coconut oil

8 oz cream cheese, softened

½ cup sugar

2 eggs

¼ cup heavy cream

½ cup pistachio paste (or homemade)

1 cup chopped pistachios (for garnish)

Instructions

1. Preheat oven to 300°F (150°C).

2. Make the cookie base: Cream butter and powdered sugar until fluffy. Mix in egg yolk, flour, and salt until crumbly. Freeze dough 30 minutes, then bake for 17–20 minutes until golden.

3. Make the crust: Combine ground pistachios, almond flour, coconut oil, and melted butter. Press into a 9-inch springform pan. Freeze 30 minutes.

4. Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing between each. Stir in pistachio paste and heavy cream.

5. Pour filling over crust. Bake in a water bath for 60–90 minutes, until lightly browned and center slightly jiggles.

6. Cool at room temperature for 2 hours, then refrigerate at least 6 hours.

7. Top with whipped cream cheese frosting and chopped pistachios before serving.

Notes

Add lemon zest to the filling for a fresh twist.

Homemade pistachio paste can be made by blending soaked pistachios with cream and honey.

For gluten-free crust, use a 1:1 GF flour blend or GF cookies instead of regular flour.

Store leftovers in the fridge up to 5 days or freeze for up to 2 months.

• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 10 servings
• Calories: ~561 kcal per serving