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Classic Baked Pistachio Cheesecake with Rich Flavor

A close-up of a perfect slice of pistachio cheesecake on a light blue plate, generously topped with crushed and whole pistachios.
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Make the best homemade pistachio cheesecake with this reliable recipe. This baked cheesecake delivers intense pistachio flavor and a creamy texture, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pistachio extract (optional, for stronger flavor)
  • 3 large eggs
  • 1/2 cup finely ground pistachios (unsalted)
  • 1/4 cup pistachio paste (optional, for intense color and flavor)
  • 1/4 cup shelled, chopped pistachios (for topping)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs and 1/4 cup sugar. Mix in the melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Scrape down the sides.
  4. Beat in the sour cream, vanilla extract, and pistachio extract, if using, until just combined.
  5. Mix in the ground pistachios and pistachio paste, if using, until the mixture is uniformly green and flavored. Do not overmix.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated. Overbeating adds air, which causes cracks.
  7. Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. Before serving, top with chopped pistachios. Remove the sides of the springform pan carefully.

Notes

  • For the best texture, bring your cream cheese, sour cream, and eggs to room temperature before starting.
  • If you cannot find pistachio paste, increase the ground pistachios to 3/4 cup and add 1/2 teaspoon of almond extract to mimic complexity.
  • If you want a shortbread crust instead, substitute shortbread cookie crumbs for the graham crackers.

Nutrition

Find it online: https://cookingbyjade.com/pistachio-cheesecake-perfection/