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Creamy Baked Pistachio Cheesecake

A slice of creamy, pale green pistachio cheesecake next to the main cake, topped with crushed pistachios.
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Make a decadent, New York style pistachio cheesecake from scratch with a buttery crust. This recipe yields a vibrant green, rich dessert perfect for celebrations.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup finely ground pistachios (unsalted)
  • 1/4 cup pistachio liqueur (optional, for flavor)
  • 4 large eggs
  • Green food coloring (optional, for vibrant color)
  • 1/2 cup chopped pistachios, for topping

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy.
  4. Mix in the sour cream, vanilla extract, and flour until just combined. Do not overmix.
  5. Stir in the finely ground pistachios and pistachio liqueur, if using. Add a few drops of green food coloring if you desire a more vibrant green color.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  7. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  11. Before serving, carefully remove the sides of the springform pan and top with chopped pistachios.

Notes

  • For the best texture, bring your cream cheese, eggs, and sour cream to room temperature before starting.
  • If you do not want to use a water bath, bake at 300 degrees Fahrenheit for 70-85 minutes and cool slowly in the turned-off oven.
  • Use high-quality, unsalted pistachios for the best flavor in the filling.

Nutrition

Find it online: https://cravybite.link/pistachio-cheesecake-creamy-baked-recipe/