Posted on March 4, 2011 by Sheryl
The Best Homemade Pistachio Cheesecake Recipe: Are you ready to indulge in a decadent and creamy dessert that will leave your taste buds craving for more? Look no further than the mouthwatering combination of pistachios and cheesecake. Pistachio is one of the top three favorite flavors for dessert, and cheesecake has been a beloved dessert since ancient Greece. So why not combine these two irresistible flavors to create a truly unforgettable dessert experience? Scroll down for tips about creating the perfect homemade version. Get ready to tantalize your senses and satisfy your sweet tooth with our ultimate guide to pistachio cheesecake. Same great recipe from 2011 with new helpful information.
More Pistachio Recipes
If pistachio is your favorite flavor. You might also like these recipes: SUGAR FREE PISTACHIO ICE CREAM, PISTACHIO CRANBERRY QUICK BREAD, and LARGE BAKERY SIZE PISTACHIO COOKIES. Don’t see what you like here? CLICK HERE FOR 18 PISTACHIO RECIPES (including these pistachio recipes)→PISTACHIO
HOW TO MAKE PISTACHIO CHEESECAKE
Yes! A pistachio cheesecake! The tallest cheesecake I’ve ever made. Beautiful green color. Perfect for a special occasion especially St. Patrick’s Day or Christmas! This cheesecake is very creamy texture and doesn’t have the traditional graham cracker crust. With a mixture of ground almonds, butter and almond extract serving as the crust for this amazing cheesecake it really sets this cheesecake above the rest. Your guests will love the delicious pistachio flavor!
PISTACHIO CHEESECAKE INGREDIENT LIST-full printable recipe below in the recipe card
FOR THE CRUST:
- 1 cup all-purpose flour
- 1/2 cup roasted ground almonds
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter
- 1/4 teaspoon almond extract
FOR THE PISTACHIO CHEESECAKE BATTER:
- 6 (8 ounce) packages of cream cheese, softened
- 1 (14 ounces) can sweetened condensed milk
- 2 (3.4 ounce) boxes instant pistachio pudding mix
- 5 large eggs
- garnish with whip cream and almond slivers (optional)
FOR THE SWEET VANILLA WHIPPED CREAM:
2 cups heavy cream
1 teaspoon vanilla paste or extract
1 cup powdered sugar
PISTACHIO CHEESECAKE INSTRUCTION LIST
FOR THE CRUST:
- Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.
- Place in the butter and almond extract; process until combined and crumbly.
- Pour crust mixture into a 9OR10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.
FOR THE PISTACHIO CHEESECAKE FILLING:
- Preheat oven to 350°
- In a large bowl, beat cream cheese, milk and pudding mixes until smooth.
- Add eggs; beat on low speed just until combined.
- Pour over crust, smooth the cheesecake batter using an offset spatula.
- Place pan on a baking sheet.
- Bake pistachio cheesecake 55-60 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
- Refrigerate overnight.
- Loosen and remove sides of pan; garnish and serve.
FOR THE SWEET VANILLA WHIPPED CREAM TOPPING:
- Place a mixing bowl and whisk attachment of a stand up electric mixer in the freezer 15 minutes (This is great for hot summer days).
- Add the heavy cream , vanilla, and sugar to the cold bowl.
- Start on low until the cream starts to thicken (making sure to scrape down the sides).
- Once the cream starts to thicken turn the mixer on high.
- Whip until stiff peaks form. DO NOT OVER BEAT
- Spoon whipped cream into a piping bag fitted with a star tip. Pipe around the edges of the cheesecake and in the center OR cover the top of the cheesecake with whipped cream. Garnish with slivered almonds.
HOW TO MAKE A GRAHAM CRACKER CRUST
With just a few simple ingredients and steps you can substitute the homemade vanilla crust for a graham cracker crust.
GRAHAM CRACKER CRUST INGREDIENT LIST
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
GRAHAM CRACKER CRUST INSTRUCTIONS
- Preheat oven to 300°. Add crackers to the bowl of a food processor, ground into crumbs.
- Pour crumbs into a medium bowl, stir in the sugar, add melted butter, stir until combined.
- Press crust into bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake for 6 minutes, let cool.
Homemade Pistachio Paste
How to Freeze Pistachio Cheesecake
Freezing for more than 3 months is not recommended.
- To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil. For added protection, store in an airtight container.
- To use a cardboard bottom:Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
- For a cheesecake with fruit topping:ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
- Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.
HOW TO SLICE A CHEESECAKE
MORE CHEESECAKE RECIPES
LEMON DREAM CHEESECAKE 2. BUTTERFINGER CANDY BAR CHEESECAKE 3. SIX LAYER BROOKIE CHEESECAKE 4. APPLE BUTTER CHEESECAKE BARS 5. MISSISSIPPI MUD CHEESECAKE 6. APPLE PECAN CREAM CHEESE BARS
THE BEST HOMEMADE PISTACHIO CHEESECAKE RECIPE FAQ’s
CAN I USE THE WATER BATH METHOD TO BAKE THE PISTACHIO CHEESECAKE?
Yes, Wrap the springform pan TWICE with heavy duty aluminum foil or a larger roasting pan on the bottom and up the sides.
Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.
WHAT IS ANOTHER NUT I CAN ADD TO THE PISTACHIO CHEESECAKE?
Using chopped pistachios instead of almonds is also a great choice. Also, use vanilla extract instead of the almond extract.
CAN I ADD A SWIRL OF MELTED WHITE CHOCOLATE TO THE TOP OF THE CHEESECAKE?
Yes, a White Chocolate Ganache on top of this Pistachio Cheesecake would be delicious!
8 ounces white chocolate
4 ounces heavy cream
In a microwave-safe container, microwave the heavy cream for 20-30 seconds.
Pour the heated heavy cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes.
Stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth( the mixture can be microwaved a few seconds more is needed).
Pour the white chocolate ganache on top of the pistachio cheesecake (make sure the cheesecake is cooled before adding the white chocolate ganache).
Refrigerate the cheesecake until chocolate sets up, about 30 minutes, then remove the springform pan.
CAN I SWAP OUT THE VANILLA CRUST FOR A CHOCOLATE CRUST?
Yes, you can either use chocolate graham crackers ground into fine crumbs or Oreo cookies.
CAN I ADD PISTACHIO EXTRACT?
Yes, Things you should know about pistachio extract. Pistachio extract is a concentrated form of the nut’s flavor and aroma. It has a distinct nutty and slightly sweet flavor. Use in moderation. My favorite brand for flavors is LorAnn Oils. They offer a measurement chart that will fit what you’re trying to create whether that be candy or baked goods.
Yield: Serves 12 regular portions or 18 smaller portions
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
This cheesecake is very creamy and doesn’t have the traditional graham cracker crust. With a mixture of ground almonds, butter and almond extract serving as the crust for this amazing cheesecake it really sets this cheesecake above the rest.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup roasted ground almonds
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter
- 1/4 teaspoon almond extract
For the Filling:
- 6 (8 ounce) packages of cream cheese, softened
- 1 (14 ounces) can sweetened condensed milk
- 2 (3.4 ounce) boxes instant pistachio pudding mix
- 5 large eggs
For the Sweet Vanilla Whipped Cream Topping:
- 2 cups heavy cream
- 1 teaspoon vanilla paste or extract
- 1 cup powdered sugar
- Garnish with slivered almonds
Instructions
For the Crust:
- Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.
- Place in the butter and almond extract; process until combined and crumbly.
- Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.
For The Filling:
- Preheat oven to 350°
- In a large bowl, beat cream cheese, milk and pudding mixes until smooth.
- Add eggs; beat on low speed just until combined.
- Pour over crust.
- Place pan on a baking sheet.
- Bake 55-60 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
- Refrigerate overnight.
- Loosen and remove ring.
For the Sweet Vanilla Whipped Cream:
- Place a mixing bowl and whisk attachment in the freezer 15 minutes (This is great for hot summer days).
- Add the heavy cream , vanilla, and sugar to the cold bowl.
- Start on low until the cream starts to thicken (making sure to scrape down the sides).
- Once the cream starts to thicken turn the mixer on high.
- Whip until stiff peaks form. DO NOT OVER BEAT.
- Spoon whipped cream into a piping bag fitted with a star tip. Pipe around the edges of the cheesecake and in the center OR cover the top of the cheesecake with whipped cream. Garnish with slivered almonds. SCROLL DOWN TO NOTES FOR AN ALTERNATIVE TOPPING IDEA
Notes
WHITE CHOCOLATE GANACHE TOPPING:
- 8 ounces white chocolate
- 4 ounces heavy cream
- In a microwave-safe container, microwave the heavy cream for 20-30 seconds.
- Pour the heated heavy cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes.
- Stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth( the mixture can be microwaved a few seconds more is needed).
- Pour the white chocolate ganache over the cooled cheesecake.
- Refrigerate the cheesecake until chocolate sets up, about 30 minutes, then remove the springform pan.
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