Pistaccio Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter or line the bottom with parchment paper for easy release.

Combine the graham cracker crumbs, ground pistachios, granulated sugar, and kosher salt in a medium bowl.

Melt the butter and pour over the dry mixture. Stir until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact the crust.

Bake the crust in the preheated oven for 8–10 minutes, until fragrant and set. Remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring the room-temperature cream cheese to a soft, smooth consistency by beating it in a large mixing bowl or stand mixer fitted with a paddle attachment on medium speed for 2–3 minutes, scraping down the bowl as needed.

Add granulated sugar and beat on medium speed until fully incorporated and smooth, about 2 minutes.

Add sour cream and heavy cream and mix on low speed until incorporated, about 30 seconds.

Add pistachio paste (or the prepared pistachio purée). To make pistachio paste from whole nuts: blanch and remove skins if needed, then blend 1 cup of shelled pistachios with 1–2 tbs neutral oil and 1–2 tbs powdered sugar until a smooth paste forms. If using store-bought paste, measure and add. Mix on low speed until evenly distributed.

Add vanilla extract and fine salt. If you want a brighter green color, add 1–2 drops of green food coloring and mix until uniform.

Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overbeat; stop as soon as each egg is incorporated to avoid adding extra air to the batter (about 15–20 seconds per egg).

Once the filling is smooth, pour it over the cooled crust in the springform pan. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare a water bath (bain-marie): Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and up the sides to prevent water from seeping in. Place the wrapped pan in a large roasting pan and carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Rotate the pan once halfway through if your oven has hot spots.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking.

Remove the cheesecake from the water bath and take off the foil. Let it cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight, until fully set.

Once cheesecake is fully chilled and set, run a thin knife around the edge of the pan to loosen, then release the springform sides and transfer the cheesecake to a serving plate if desired.

Evenly sprinkle the roughly chopped pistachios over the top of the cheesecake. For a decorative finish, pipe or dollop whipped cream around the edge and dust lightly with powdered sugar.

Slice with a hot, dry knife (wipe the knife clean between cuts) and serve chilled. Store any leftovers covered in the refrigerator for up to 4–5 days.