Description

There’s something about cheesecake that feels like a warm hug from your favorite person—familiar, indulgent, and always welcome at the table. But this Pistachio Cheesecake? It’s on another level. It’s the kind of dessert that makes people pause mid-bite and say, “What is this magic?”

This cake brings together the creamy decadence of a classic New York-style cheesecake with the rich, subtly sweet flavor of pistachios. And not just any pistachios—real roasted pistachios blended right into the batter and nestled into a buttery crust. Every forkful gives you that delicate crunch from the nutty crust and the smooth, luxurious filling that melts into your tongue.

This recipe feels particularly special around spring, when pistachios seem to come into their own, bringing a bright, earthy flavor that complements the season perfectly. But honestly? It’s a year-round showstopper. Whether it’s for a birthday, holiday table, or just because you’re craving something incredible on a random Tuesday, this cheesecake delivers.

In my own kitchen, it’s become the kind of dessert people remember. A friend’s birthday request. A holiday staple. Even my pickiest aunt asked for the recipe after tasting it. It’s a beautiful mix of tradition and creativity—and it’s easier than you’d think.

Ingredients

Scale

For the Pistachio Paste:

1 cup roasted pistachios, shelled

2 tablespoons sugar

For the Crust:

1 cup graham cracker crumbs

2 tablespoons sugar

4 tablespoons unsalted butter, melted

For the Cheesecake:

24 oz (3 bricks) cream cheese, room temperature

1 cup granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

½ cup sour cream

½ cup pistachio paste

For Garnish (optional):

Chopped pistachios

Whipped cream

Instructions

Step 1: Make the Pistachio Paste
Start by placing your roasted pistachios and sugar into a food processor or high-powered blender. Blend until you get a thick, smooth paste. This may take a few minutes, and you might need to stop and scrape down the sides. The natural oils in the nuts will help it come together—be patient! You’re looking for a rich, spreadable paste, like a pistachio version of peanut butter.

Step 2: Prepare the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until everything is well coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down tightly and evenly.

Bake the crust for about 8–10 minutes until slightly golden and fragrant. Let it cool while you prepare the filling.

Step 3: Make the Cheesecake Batter
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy—no lumps! Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.

Now, blend in that homemade pistachio paste. The batter will take on a dreamy, pale green hue and the flavor gets so much deeper with that addition. Mix just until everything is combined—don’t overbeat, or you’ll risk cracks.

Step 4: Bake the Cheesecake
Pour the batter over your cooled crust and smooth the top. Bake at 325°F (160°C) for about 50–60 minutes, until the center is just slightly jiggly and the edges are set. No need for a water bath! Once baked, turn off the oven, crack the door, and let the cheesecake sit for an hour. This helps prevent sinking or cracking.

After it rests, transfer it to the fridge to chill for at least 4 hours, preferably overnight.

Step 5: Garnish and Serve
When you’re ready to serve, top with a dollop of whipped cream and a sprinkle of chopped pistachios for an elegant finish. Or keep it simple—the flavor really shines on its own.

Notes

f you’d like to make this nut-free, you could try substituting sunflower seeds for the pistachios, though the flavor will change.
Store-bought pistachio paste can work in a pinch, but homemade has way more flavor.