Creamy Pistachio Cheesecake

Total Time Prep: 45 min. Bake: 1-1/4 hours + chilling
Yield 16 servings
Test Kitchen Approved
The secret ingredient to the best pistachio cheesecake is real pistachio butter, but a homemade graham cracker crust and full-fat ingredients certainly help, too.

Ingredients

  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 3/4 cup pistachio butter
  • 1 cup sour cream
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1-1/2 cups heavy whipping cream
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup pistachios, chopped

Directions

  1. Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
  2. In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside; cool to room temperature.
  3. Increase oven temperature to 400°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in pistachio butter, sour cream, lemon zest and vanilla extract until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
  4. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes. Turn oven down to 300°; bake until center is just set, 60-70 minutes longer. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is set. Remove from oven; let cool on wire rack up to 1 hour. Cover; refrigerate at least 6 hours or overnight.
  5. In a chilled small glass bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator until ready to use.
  6. Remove sides of springform pan. Spread cheesecake with whipped cream; sprinkle with chopped pistachios. Slice and serve.

Nutrition Facts

1 slice: 475 calories, 36g fat (17g saturated fat), 111mg cholesterol, 250mg sodium, 34g carbohydrate (24g sugars, 2g fiber), 8g protein.

This pistachio cheesecake uses pistachio butter to flavor the decadent and nutty filling. Extra chopped pistachios on top contrast the creaminess with a little crunch! —Sue Draheim, Waterford, Wisconsin
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC