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)

Preheat oven to 300°F (150°C).
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.
Make the crust: Combine ground pistachios, almond flour, coconut oil, and melted butter. Press into a 9-inch springform pan. Freeze 30 minutes.
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.
Pour filling over crust. Bake in a water bath for 60–90 minutes, until lightly browned and center slightly jiggles.
Cool at room temperature for 2 hours, then refrigerate at least 6 hours.
Top with whipped cream cheese frosting and chopped pistachios before serving.

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.