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Creamy Pistachio Cheesecake Slice with Fresh Raspberries

Pistachio Cheesecake Recipe

Michael
Indulge in this creamy, nutty pistachio cheesecake—a show-stopping dessert that’s rich, smooth, and perfectly balanced. With a buttery pistachio crust and a velvety pistachio filling, it’s a treat worth savoring!
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Prep Time 20 minutes
Cook Time 1 hour
6 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs about 12 full crackers
  • ½ cup roasted salted pistachios, finely chopped
  • 3 tbsp granulated sugar 37g
  • 6 tbsp unsalted butter melted (85g)

For the Filling:

  • 32 oz 907g cream cheese, softened (4 packages of 8 oz each)
  • 1 ¼ cups granulated sugar 250g
  • ½ cup sour cream room temperature
  • 1 cup pistachio paste or pistachio butter
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 4 large eggs room temperature

For the Topping (Optional):

  • 1 cup white chocolate chips or chopped white chocolate 175g
  • ⅓ cup heavy cream 80ml
  • 3 tbsp pistachio paste 45g
  • Chopped pistachios for garnish

Instructions
 

Step 1: Prepare the Crust

  • Preheat your oven to 325°F (165°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
  • In a food processor, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Mix until evenly moistened.
  • Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed for 3 minutes until creamy.
  • Add the granulated sugar and mix for another 2 minutes until fully combined. Scrape down the sides of the bowl as needed.
  • Blend in the sour cream, pistachio paste, vanilla extract, and almond extract until smooth.
  • Add the eggs one at a time, mixing gently after each addition to avoid overmixing.

Step 3: Assemble and Bake

  • Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  • Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
  • Bake in the preheated oven for 60-70 minutes. The edges should be set, but the center will still have a slight jiggle.

Step 4: Cool and Chill

  • Turn off the oven, crack the door slightly, and leave the cheesecake inside for 1 hour to cool gradually.
  • Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 6-8 hours, or preferably overnight, to set.

Step 5: Prepare the Topping (Optional)

  • Heat the heavy cream in the microwave or on the stovetop until very hot but not boiling.
  • Pour the hot cream over the white chocolate and pistachio paste in a bowl. Stir until smooth and glossy. Let it cool slightly before spreading it over the chilled cheesecake.
  • Garnish with chopped pistachios for added texture and visual appeal.

Step 6: Serve

  • Slice the cheesecake using a hot knife for clean cuts, wiping the blade between slices. Serve chilled or at room temperature. Enjoy!

Notes

Nutrition Information (Per Serving):

  • Calories: 320 kcal
  • Fat: 22g (Saturated Fat: 12g)
  • Protein: 6g
  • Carbohydrates: 28g
    • Sugars: 20g
    • Fiber: 2g
     
  • Cholesterol: 75mg
  • Sodium: 180mg
 
Disclaimer: Nutritional values are approximate and based on automated calculations. Actual numbers may vary depending on the specific ingredients and brands used. For precise information, please check the nutrition labels of your ingredients or refer to your preferred brand’s data.
Keyword Pistachio Cheesecake