Pistachio Cheesecake With Pistachio Topping Recipe

This Pistachio Cheesecake with Pistachio Topping is a decadent dessert that blends rich, creamy cheesecake with the earthy, nutty flavor of pistachios. The smooth, velvety filling is infused with pistachio flavor and set atop a buttery graham cracker crust, then topped with a luscious pistachio glaze and crunchy chopped pistachios. Perfect for special occasions or when you want to impress, this dessert is both elegant and irresistibly delicious.

Why You’ll Love This Recipe

If you’re a pistachio lover, this cheesecake is your dream come true. It’s rich, creamy, and full of nutty flavor without being overly sweet. The crust provides a perfect buttery crunch, while the pistachio topping adds texture and an extra layer of indulgence. It’s surprisingly easy to make, yet looks sophisticated enough for any celebration. Plus, the beautiful green color makes it an eye-catching centerpiece for any dessert table.

Ingredients

this Recipe

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

For the cheesecake filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 package (3.4 oz) instant pistachio pudding mix
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 teaspoon almond extract (optional, for enhanced nutty flavor)
• 1/2 cup finely ground pistachios (optional, for extra pistachio flavor)

For the pistachio topping:

• 1 cup chopped pistachios
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then let it cool while you prepare the filling.

Make the cheesecake filling:

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add the sugar and instant pistachio pudding mix, and beat until well combined.
3. Mix in the sour cream, vanilla extract, and almond extract (if using).
4. Add the eggs one at a time, beating just until combined after each addition (avoid overmixing to prevent cracks).
5. If desired, fold in finely ground pistachios for a more intense pistachio flavor.
6. Pour the filling over the cooled crust and smooth the top with a spatula.

Bake the cheesecake:

1. Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish filled with about 1 inch of water (water bath helps prevent cracking).
2. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.
4. Remove from the oven and refrigerate for at least 4 hours or overnight for best results.

Prepare the pistachio topping:

1. In a small saucepan over medium heat, combine heavy cream, powdered sugar, and vanilla extract. Heat until the mixture just starts to bubble.
2. Remove from heat and stir in chopped pistachios.
3. Let the topping cool slightly, then spread evenly over the chilled cheesecake.

Serve:

1. Garnish with additional chopped pistachios for a beautiful presentation.
2. Slice with a sharp knife, wiping clean between cuts for neat slices.
3. Serve chilled and enjoy!

Servings and timing

• Servings: 12
• Prep time: 20 minutes
• Cook time: 1 hour
• Chill time: 4 hours (or overnight)
• Total time: 5 hours 20 minutes (including chilling time)

Variations

• Chocolate pistachio cheesecake: Add a layer of melted chocolate ganache on top before adding the pistachio topping.
• Gluten-free crust: Substitute graham cracker crumbs with gluten-free cookie crumbs for a gluten-free version.
• Lemon-pistachio twist: Add 1 tablespoon of lemon zest to the filling for a refreshing citrus kick.
• No-bake version: Use a no-bake cheesecake base by folding whipped cream into the cream cheese mixture and setting it in the refrigerator instead of baking.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Cheesecake is typically served chilled, but if desired, let it sit at room temperature for 10-15 minutes before serving.

FAQs

1. Can I use fresh pistachios instead of pudding mix?

Yes, you can blend fresh pistachios into a fine powder and mix it into the cheesecake filling. However, the pudding mix also adds creaminess and sweetness, so consider adjusting the sugar accordingly.

2. Can I use a store-bought crust?

Yes, a pre-made graham cracker crust will work, though it may be thinner and less sturdy than a homemade one. Adjust baking time accordingly.

3. How do I prevent cracks in my cheesecake?

Use a water bath and avoid overmixing the batter. Also, let the cheesecake cool slowly by leaving it in the oven with the door slightly open after baking.

4. Can I make this cheesecake without a springform pan?

A springform pan is recommended for easy removal, but you can use a deep-dish pie pan or baking dish if needed. Just be sure to grease it well and adjust baking time slightly.

5. Can I use salted pistachios?

Yes, but reduce the added salt in the recipe to avoid an overly salty dessert. Also, make sure to remove the shells before chopping.

6. How long does the cheesecake need to chill?

For best results, chill the cheesecake for at least 4 hours or overnight. This allows the flavors to develop and the texture to firm up.

7. Can I substitute sour cream with Greek yogurt?

Yes, plain Greek yogurt can be used as a substitute for sour cream and will provide a similar texture with a slightly tangier flavor.

8. Can I make this recipe dairy-free?

You can substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream. Keep in mind that the flavor and texture may vary.

9. Can I add a caramel drizzle on top?

Yes, a caramel drizzle complements the nutty flavor of pistachios beautifully. Add it after the pistachio topping for an extra indulgent finish.

10. How do I get clean slices when cutting the cheesecake?

Dip a sharp knife in hot water, wipe it clean between each cut, and slice the cheesecake for neat, professional-looking servings.

Conclusion

This Pistachio Cheesecake with Pistachio Topping is the perfect dessert for anyone who loves rich, nutty flavors combined with creamy, velvety cheesecake. It’s elegant enough for special occasions but simple enough to enjoy any time you’re craving something sweet and indulgent. With its buttery crust, smooth filling, and crunchy pistachio topping, this cheesecake is sure to impress every time!

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