Pistachio Cheesecake Recipe

I recently delved into the intriguing world of baking with a pistachio cheesecake recipe, and let me tell you, it’s a delightful fusion of creamy, nutty goodness. The process is straightforward enough, but the reward is a rich, flavorful cheesecake that’s perfectly complemented by the subtle crunch of pistachios on top, giving you that satisfying blend of textures and flavors.

I love preparing sweets that are both visually stunning and delicious, such as this pistachio cheesecake. With a creamy base made from softened cream cheese and a hint of almond extract, it’s perfectly balanced by the nutty flavor from instant pistachio pudding mix.

The best part, however, is the buttery graham cracker crust.

Pistachio Cheesecake Recipe Ingredients

• Graham cracker crumbs: Provides a crisp, sweet base with carbohydrates.
• Unsalted butter: Adds richness and moisture; contains fats.
• Granulated sugar: Sweetens, enhancing cheesecake’s flavor profile.
• Cream cheese: Creates creamy texture; offers protein and calcium.
• Instant pistachio pudding mix: Infuses pistachio flavor and creamy consistency.
• Eggs: Acts as a binding agent, adding protein.
• Vanilla extract: Enhances sweetness with aromatic flavor.
• Almond extract: Provides nutty undertone, enriching the taste.
• Sour cream: Lends tanginess and added creaminess.

Pistachio Cheesecake Recipe Ingredient Quantities

• 1 and 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 and 1/4 cups granulated sugar, divided
• 4 (8-ounce) packages cream cheese, softened
• 1 package (3.4 ounces) instant pistachio pudding mix
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sour cream
• 1/2 cup shelled pistachios, chopped (optional, for garnish)
• Green food coloring (optional, for color enhancement)

How to Make this Pistachio Cheesecake Recipe

1. Warm your oven to 325°F (163°C). Prepare a springform pan, measuring 9 inches across, by greasing it and covering the outside with aluminum foil.

2. In a medium bowl, mix together the crumbs from graham crackers, the melted butter, and 1/4 cup of the sugar that was previously granulated. Press this mixture into the bottom of the pan that has been prepared, making sure to press firmly, so it will hold together as a crust.

3. In a big mixing bowl, using an electric mixer at medium speed, mix the softened cream cheese with the other cup of sugar.

4. Add the pudding mix for pistachios, which sets immediately, to the bowl of softened cream cheese and mix until smooth. The cream cheese will not be as smooth, however, if the pudding mix isn’t as smooth as it should be, mainly because instant pudding is just whatever thickeners (e.g., cornstarch) and flavoring (e.g., Jell-o) and food color that are necessary to achieve the pudding stage of the pudding.

5. Mix in the eggs one at a time, beating well after each addition. As needed, scrape down the sides of the bowl.

6. Add the vanilla extract and almond extract, making sure that they are distributed evenly throughout the batter.

7. Smoothly blend the sour cream into the mixture, ensuring the end result is smooth and slightly fluffy, with all ingredients well combined.

8. If you want to, sprinkle in some green food coloring. Just a few drops will do. If you want a little more intense color, go ahead and add a few more drops. Mix the coloring in evenly. It should look nice and vibrant green in the end.

9. In the springform pan, pour the batter for the cheesecake over the crust and smooth the top with a spatula.

10.
1. Preheat the oven to 325°F.

2. Place in the preheated oven.

3. Bake for 60-70 minutes, or until the edges are set and the center slightly jiggles.

4. Remove from the oven, let cool, and refrigerate for at least 4 hours or overnight.

5. Garnish with chopped pistachios before serving.

Pistachio Cheesecake Recipe Equipment Needed

1. Oven
2. 9-inch springform pan
3. Aluminum foil
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Spoon for mixing
11. Cooling rack (optional)

FAQ

• Can I use salted butter instead of unsalted butter?Using salted butter is acceptable, but the crust might end up being a touch on the salty side. If you do use salted butter, cut back a bit on any other salt added to the recipe.
• What can I use as a substitute for graham cracker crumbs?Crushed digestive biscuits or any other mild-flavored cookie that complements pistachio can be used as a substitute.
• Do I have to use food coloring?No. The food coloring is optional and meant only for a visual effect. The natural color of the pistachios is enough.
• Can I make this recipe ahead of time?Indeed, it is possible to prepare cheesecake one or two days in advance. Store it in the refrigerator until it is time to serve.
• Is it necessary to use sour cream in the recipe?Plain Greek yogurt can be substituted for sour cream if necessary, but it isn’t needed since the richness and slight tang still make the dish delightful.
• How do I prevent my cheesecake from cracking?Make sure that all components are at room temperature before blending, and avoid cooking too long. You may also use a water bath to help with even cooking.
• What can I use as a garnish if I don’t have pistachios?Whipped cream or a dusting of crushed graham crackers can be used as an alternative garnish. Even so, it may be tempting to simply grab a spoon and dig in. But before you do, here’s a look at the covered banana pudding dessert in all of its glory.

Pistachio Cheesecake Recipe Substitutions and Variations

Substitue for graham cracker crumbs: Use crushed digestive biscuits or crushed vanilla wafers.
Change the cooking fat to an equal amount of coconut oil—melted, if the recipe calls for melted butter—for a very different flavor. Coconut oil is a monounsaturated fat like butter; unsaturated oils tend to have strong flavors.
Swap out granulated sugar for the same amount of superfine sugar if you want a smoother-textured baked good. It is really hard to get sugar to dissolve in butter, no matter what kind of sugar you use. But if you happen to have any of the kinds of sugar that are not really super soluble (like brown sugar or Demerara sugar), use a small amount of water to wet those sugars before adding them to your butter.
If cream cheese cannot be obtained, Neufchâtel cheese can serve as a suitable substitute, offering a comparable flavor and texture.
Use the same amount of vanilla bean paste as called for in the recipe when using it in place of vanilla extract. If you want your final product to have an intense vanilla flavor, use vanilla bean paste.

Pro Tips

1. Prevent Cracks with a Water Bath To minimize the risk of your cheesecake cracking, consider using a water bath. Place the springform pan inside a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan. This helps provide a more even and gentle heat.

2. Room Temperature Ingredients For the best texture, make sure all your ingredients, especially the cream cheese, are at room temperature before mixing. This ensures a smooth, lump-free batter.

3. Press the Crust Firmly Use the bottom of a measuring cup to press the graham cracker crust firmly into the pan. This helps create a stable base that won’t crumble when you slice the cheesecake.

4. Cool Gradually Allow the cheesecake to cool slowly to room temperature before refrigerating. Abrupt temperature changes can cause cracks, so let it sit in the open oven with the door slightly ajar for about an hour after it’s finished baking.

5. Customize the Flavor and Color For a more intense pistachio flavor, you can mix finely ground pistachios into the batter. Adjust the amount of green food coloring to achieve your desired shade of green—start small and add more coloring as needed.