Ingredients

10 1/2 ounces graham cracker crumbs

1/2 cup unsalted butter (melted)

Pinch of fine salt

1 1/2 tablespoons brown sugar

16 ounces cream cheese (softened, 2 packages of 8 ounces each)

1 cup granulated sugar

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

1 cup pistachio butter

1 cup sour cream (room temperature)

2 large eggs (room temperature)

Zest of 1 lemon (optional)

Whipped cream (for garnish, optional)

Instructions

Step 1: Preheat your oven to 350°F. In a bowl, combine the graham cracker crumbs, melted butter, pinch of salt, and brown sugar. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom and about 1 inch up the sides of an 8-inch springform pan.

Step 2: Bake the crust in the oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Step 3: Lower the oven temperature to 325°F. In a large bowl, beat the cream cheese, granulated sugar, and salt until smooth and creamy. Mix in the vanilla extract and pistachio butter until well blended. Then fold in the sour cream.

Step 4: Add the eggs one at a time, gently stirring after each to prevent overmixing. If desired, fold in the lemon zest for a fresh flavor. Pour the batter over the crust.

Step 5: Place a separate pan filled halfway with hot water on the rack below where the cheesecake will bake. This water bath creates steam, helping to prevent cracks while baking.

Step 6: Bake the cheesecake at 325°F for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30 minutes.

Step 7: Remove the cheesecake from the oven and cool on the counter for another 30 minutes before refrigerating. Chill in the refrigerator for at least 4 hours, ideally overnight, to set completely.

Step 8: Garnish with whipped cream before serving, if desired.

Tips & Variations

Use high-quality pistachio butter for the best flavor and a smooth texture.

For a nutty crunch, sprinkle chopped pistachios on top before serving.

If you don’t have a springform pan, use a regular 8-inch pan but line it with parchment paper for easier removal.

Adding lemon zest enhances the pistachio’s natural flavor and adds brightness to the cheesecake.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To prevent it from drying out, keep it tightly wrapped with plastic wrap or in an airtight container. When ready to serve, you can enjoy it chilled or let it sit at room temperature for about 15 minutes to soften slightly. Cheesecake freezes well too; wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake without pistachio butter?

Yes, you can substitute with almond or cashew butter for a different nutty flavor, though pistachio butter provides the unique taste that defines this recipe.

Why use a water bath when baking cheesecake?

The water bath adds moisture to the oven, helping the cheesecake bake gently and evenly. This prevents cracking and gives the cheesecake a smooth, creamy texture.