I love to indulge in a dessert that feels both luxurious and comforting. My Decadent Pistachio Cheesecake is just that. It’s so creamy and rich, with the nutty taste of pistachio that keeps you coming back for more.
Growing up, my family always gathered around for dessert. Dad James would make sure we had something sweet after dinner, and he loved trying new flavors. This recipe reminds me of those cozy evenings filled with laughter and smiles.
What You’ll Need
- 300 g cookie crumbs (Use graham crackers or digestive cookies for a delicious base.)
- 113 g unsalted butter, melted (Coconut oil offers a dairy-free option.)
- 1 pinch fine sea salt (Enhances the flavor of the crust beautifully.)
- 1 tablespoon powdered sugar (Adds just the right touch of sweetness.)
- 453 g cream cheese (At room temperature for smoothness.)
- 200 g granulated sugar (Balances the creaminess.)
- ½ teaspoon fine sea salt (Enhances the overall flavor.)
- 2 teaspoons pure vanilla extract (Introduces aromatic depth.)
- 200 g pistachio butter (Infuses the filling with nutty goodness.)
- 240 g sour cream (Adds creamy texture and slight tang.)
- 2 large eggs (Essential for stability and richness.)
- 1 zest lemon (Optional for a bright flavor profile.)
My Trusted Kitchen Tools
- A springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Oven
Bringing It All Together
- Preheat your oven to 175°C (350°F).
- In a bowl, mix the cookie crumbs, melted butter, a pinch of salt, and powdered sugar until well combined.
- Press the mixture evenly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar, and mix until creamy and well combined.
- Sprinkle in the ½ teaspoon of salt and the vanilla extract, then continue mixing.
- Add the pistachio butter and sour cream, and mix until fully combined.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- If using, fold in the lemon zest for extra flavor.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for about 55–60 minutes until the edges are set but the center is a bit jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Once cool, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Making It Your Own (Swaps & Ideas)
You can switch the pistachio butter with another nut butter like almond or cashew for a different taste. To make it even richer, try adding some melted chocolate into the filling. You can also top the cheesecake with fresh fruit, chocolate sauce, or even whipped cream for a beautiful presentation.
How We Love to Serve It
This cheesecake is perfect for special occasions or just as a treat after dinner. I love to serve it with a drizzle of chocolate sauce and some crushed pistachios on top. Fresh berries also add a nice touch of color and flavor.
A Few Tips For Success
Make sure your cream cheese is at room temperature before mixing for a smooth texture. Avoid overmixing once you add the eggs to keep the cheesecake light and fluffy. Letting the cheesecake cool in the oven helps prevent cracking on the top.
Saving Some For Later
You can store leftover cheesecake in the refrigerator for up to a week. Just make sure to cover it well! It also freezes nicely; wrap individual slices in plastic wrap and then foil for up to 3 months.
From My Kitchen to Yours
I hope you enjoy making and sharing this Decadent Pistachio Cheesecake as much as I do. It’s a treat that brings joy and warmth, just like those family dinners of my childhood. Happy baking!
Your Questions, Answered
How do I know when my Decadent Pistachio Cheesecake is done?
The cheesecake is done when the edges are set, and the center has a slight jiggle but is not liquid. Remember, it will continue to firm up after baking as it cools.
Can I use low-fat cream cheese for the Decadent Pistachio Cheesecake?
Yes, you can use low-fat cream cheese, but it may result in a less creamy texture. For the best flavor and richness, I recommend regular cream cheese if possible.
What can I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! You can cover it with toppings like fruit, chocolate sauce, or whipped cream. It will still taste delicious!
Print
Decadent Pistachio Cheesecake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and rich pistachio cheesecake that combines luxurious flavors with comforting nostalgia.
Ingredients
- 300 g cookie crumbs (graham crackers or digestive cookies)
- 113 g unsalted butter, melted
- 1 pinch fine sea salt
- 1 tablespoon powdered sugar
- 453 g cream cheese, at room temperature
- 200 g granulated sugar
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 200 g pistachio butter
- 240 g sour cream
- 2 large eggs
- 1 zest lemon (optional)
Instructions
- Preheat your oven to 175°C (350°F).
- In a bowl, mix the cookie crumbs, melted butter, sea salt, and powdered sugar until well combined.
- Press the mixture evenly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar, and mix until creamy and well combined.
- Sprinkle in the ½ teaspoon of salt and the vanilla extract, then continue mixing.
- Add the pistachio butter and sour cream, and mix until fully combined.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- If using, fold in the lemon zest for extra flavor.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for about 55–60 minutes until the edges are set but the center is a bit jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Once cool, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
Ensure cream cheese is at room temperature for a smooth texture. Avoid overmixing the eggs to keep the cheesecake light and fluffy.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, pistachio, rich, creamy, baking