Pistachio Cheesecake

Slice of pistachio cheesecake drizzle with pistachio cream and crushed nuts.

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5 from 1 vote

This creamy, delicious cheesecake reminds me of Spring but it is the perfect finale to a meal any time of the year.

Prep Time30

Cook Time1

Refrigerator time4

Total Time5 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 753kcal

Author: Carolyn Hetke

Equipment

9 " Spring form pan

Ingredients

Crust

2 cups graham wafer crumbs
2 ½ tablespoon sugar
5 Tbsps butter (melted)

Filling

10 oz cream cheese, room temperature
¾ cup sugar
3 eggs
½ cup crushed pistachios
3 Tbsps whipping cream
⅓ cup pistachio cream (such as Pisti) See Note 1

Pistachio Cream Garnish

1 cup whipping cream
½ cup pistachio cream (such as Pisti) See Note 1
½ cup crushed pistachios

Instructions

Crust

Preheat oven to 325℉. Spray the bottom of 9" springform pan with cooking spray. Wrap the bottom of the pan with tin foil that goes and inch or so up the sides. Fill a deep baking pan, large enough to hold the spirngform pan, with 1" of water.
Combine the graham crumbs, sugar and butter in a bowl. Using a fork, press the crumbs firmly and evenly around the bottom of the springform pan. Bake the crust 10 minutes and then remove from the oven. Set crust aside to cool while you make the filling.

Filling

Beat the cream cheese and sugar on medium low in a bowl until it is light and fluffy. Add the eggs and nuts and beat until well incorporated.
Pour the filling in to the springform pan.
With a stick blender or fork, stir the 3 Tbsps whipping cream in to the ⅓ cup pistachio cream until they are evenly mixed. It should be thick but pourable. See Note 2.
Starting at the center of the filling, drizzle the pistachio cream gently in smaller, then wider circles toward the outer edge. Stop a couple of inches from the outer edge of the pan. Take a toothpick or small knife tip and gently swirl the pisachio cream in to the cheesecake.
Set the springform pan into the waterbath pan. Bake 45-50 minutes until the edges turn golden and start to pull away from the edge. The center of the cheesecake will be a bit soft but should not be runny.
Remove the pan from the water bath and allow the the cheesecake to cool. Refrigerate at lease 4 hours. This can be made a day ahead and stored air tight in the fridge if you like.
When ready to serve, whip the 1 cup whipping cream to soft peaks. Add the ½ cup pistachio cream and mix gently until it is just incorporated. Do not overmix. If the mixture goes grainy, add more whipping cream a bit at a time until it smooths out again.
To serve, add a piece of cheesecake to serving plate, drizzle with the Pistachio Cream Garnish and sprinkle some crushed pistachios on top.
Cheesecake will keep well in the fridge for 3 days, tightly sealed. Cheesecake can be frozen up to 3 months. Defrost in the fridge the day before you plan to serve it.

Notes

Note 1: If you can't find Pisti it is possible to make your own. Check out how to make pistachio cream here.

Note 2: Pisti is very stiff right out of the jar. I don't recommend microwaving it to soften it because it can quickly go grainy. Use a fork or stick blender to mix it. If it does go grainy and separate just gently add a bit of whipping cream at a time until it smooths out again.

Note 3: I got my Pisti at Costco but I haven't seen it there in a while. It is also available on Amazon.

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