Description

This creamy pistachio cheesecake features a buttery graham cracker crust and a rich, smooth filling blended with pistachio butter and cream cheese. Baked gently in a water bath to prevent cracking, this luscious dessert is perfect for special occasions or an indulgent treat. Garnish with whipped cream for an extra touch of decadence.

Ingredients

Scale

For the Crust

10 1/2 ounces graham cracker crumbs
1/2 cup unsalted butter, melted
Pinch of fine salt
1 1/2 tablespoons brown sugar

For the Filling

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)

For Garnish

Whipped cream (optional)

Instructions

Prepare crust: Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, melted butter, pinch of salt, and brown sugar. Stir until evenly moistened, then press firmly into the bottom and about 1 inch up the sides of an 8-inch springform pan.
Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Mix filling: Lower the oven temperature to 325°F. In a large bowl, beat softened cream cheese, granulated sugar, and salt until smooth and creamy. Mix in vanilla extract and pistachio butter until well blended, then fold in the sour cream.
Add eggs: Add eggs one at a time, gently stirring after each addition to prevent overmixing. Optionally fold in lemon zest. Pour the batter over the cooled crust. Place a separate pan filled halfway with hot water on the rack below to create steam and help prevent cracking during baking.
Bake cheesecake: Bake at 325°F for 50-60 minutes, or until edges are set and the center slightly jiggles. Turn off oven, crack door open, and let cool inside oven for 30 minutes.
Chill: Remove cheesecake from oven; cool on counter for 30 minutes. Refrigerate for at least 4 hours, preferably overnight, to set completely. Garnish with whipped cream before serving.

Notes

Using room temperature ingredients, especially eggs and sour cream, helps achieve a smooth and well-mixed filling.
The water bath creates steam that prevents cheesecake cracks, ensuring a flawless finish.
The optional lemon zest adds a fresh brightness that complements the pistachio flavor.
Allow the cheesecake to chill overnight for the best texture and flavor development.
Use a springform pan for easy removal without damaging the delicate crust or sides.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pistachio cheesecake, cream cheese dessert, baked cheesecake, graham cracker crust, pistachio butter dessert