Pistachio Cheesecake
This Pistachio Cheesecake is the perfect blend of nutty flavor and sweet, tangy cheesecake! With real pistachios in the cheesecake filling and topping, there’s no instant pistachio pudding needed here. This cheesecake is thick, creamy and FULL of real pistachio flavor.
I got a request a little while back for a pistachio cheesecake that could be made for Christmas and loved the idea. I love creating new cheesecake recipes. After testing different ways of making the pistachio paste and varying amounts of pistachio paste in the cheesecake filling and topping, I have to say this cheesecake is a new favorite. It’s a smooth, creamy pistachio-loaded cheesecake with amazing flavor, a graham cracker crust and pistachio ganache on top. The pistachios are wonderfully nutty, the slight bit of almond extract tones the nuttiness down just enough while also complimenting it, and the white chocolate in the ganache adds a touch of sweetness that compliment the nuttiness too. It’s pure heaven!
- 3 cups (336g) shelled pistachios
- 3-4 tablespoons water
- 2 cups (268g) graham cracker crumbs
- 3 tablespoons (39g) sugar
- ½ cup (112g) unsalted butter, melted
- 24 ounces (678g) cream cheese (room temperature)
- 1 ½ cups (336g) pistachio paste (from above)
- 1 ¼ cups (259g) sugar
- 3 tablespoons (24g) all-purpose flour
- 1 cup (230g) sour cream
- 2 ½ teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 4 large eggs (room temperature)
- 1 cup (169g) white chocolate chips
- 3-4 tablespoons (33g-44g) pistachio paste
- ¼ cup (60ml) heavy whipping cream
- Additional pistachios (for decorating, optional)