This luxurious pistachio cheesecake recipe blends creamy cheesecake filling with aromatic pistachios for a dessert that is rich, nutty, and irresistibly smooth. Built on a buttery graham-pistachio crust, filled with a silk-textured pistachio cream mixture, and finished with a glossy pistachio ganache, this pistachio cheesecake stands out as a showstopper at any gathering. Whether you’re preparing a dessert for a feast, celebration, or simply craving something decadent, this recipe brings gourmet flavor with achievable steps and a beautifully balanced texture.

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Why This Pistachio Cheesecake Recipe Works

• The crust blends pistachios + graham crackers, adding depth and crunch.
• The filling uses real pistachio paste, full-fat cream cheese, and a touch of heavy cream for a velvety consistency.
• A creamy pistachio-white-chocolate ganache enhances the nutty flavor and adds a glossy finish.
• The method ensures a smooth, crack-free pistachio cheesecake with softness that melts on the tongue.
• The topping of chopped pistachios offers contrast, making every slice both creamy and crisp.

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Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ½ cup pistachios, ground (unsalted)
• 1 tablespoon granulated sugar
• 90 g melted butter

For the Pistachio Cheesecake Filling

• 480 g full-fat cream cheese, room temperature
• 100 g sour cream
• ¾ cup granulated sugar
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 50 g pistachio paste
• 2 tablespoons cornstarch
• 2 large eggs, lightly whisked

For the Pistachio Ganache Topping

• 200 g white chocolate
• ⅓ cup heavy cream
• 40 g pistachio paste
• ¼ cup chopped pistachios (for garnish)

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Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, sugar, and ground pistachios.
3. Add the melted butter and mix until all crumbs are fully coated.
4. Press the crust mixture firmly into a prepared 9-inch springform pan.
5. Bake for 5–8 minutes, keeping a close eye to prevent burning.
6. Remove from the oven and cool completely.
7. Reduce oven temperature to 280°F (138°C).

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese, sugar, and sour cream until smooth and lump-free.
2. Add heavy cream, vanilla, and salt; mix again until integrated.
3. Blend in the pistachio paste until the mixture becomes pale green and uniform.
4. Sift in the cornstarch and mix gently to avoid lumps.
5. Add the whisked eggs and fold the batter until silky, avoiding over-mixing.

3. Bake the Pistachio Cheesecake

1. Pour the cheesecake batter over the cooled crust.
2. Tap the pan lightly to release air bubbles.
3. Bake at 280°F for approximately 60 minutes, or until the edges are set and the center has a soft jiggle.
4. Turn off the oven and allow the cheesecake to cool with the oven door cracked open for 1 hour.
5. Remove from the oven and cool at room temperature for an additional 1–2 hours.
6. Wrap tightly in plastic wrap and refrigerate for at least 5 hours, preferably overnight.

4. Prepare the Pistachio Ganache

1. Warm the heavy cream in a small saucepan until just steaming.
2. Pour the cream over the white chocolate and let sit for 1 minute.
3. Stir until smooth and glossy, then add pistachio paste.
4. Mix thoroughly until the ganache becomes a light green, creamy topping.

5. Assemble and Serve

1. Pour the pistachio ganache over the chilled cheesecake and spread evenly.
2. Sprinkle chopped pistachios across the top for contrast.
3. Chill for another 30 minutes before slicing.
4. Serve cold, savoring the creamy filling and crunchy nutty topping.

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Tips for a Perfect Pistachio Cheesecake

• Use room-temperature ingredients to avoid lumps.
• Mix gently to prevent incorporating excess air.
• Let the cheesecake cool gradually to avoid cracks.
• A water bath can be used for extra smoothness, though optional.
• For halal preferences, all ingredients in this recipe are compliant (no gelatin, no alcohol-based flavoring).

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