Pistachio Cheesecake With Pistachio Topping

Imagine a crisp autumn afternoon, the promise of changing leaves, and the comforting hum of chatter drifting from the kitchen. This has been the backdrop for some of my most cherished memories with friends and family, often centered around the irresistible allure of a dessert freshly pulled from the oven. My Pistachio Cheesecake with Pistachio Topping has become a beloved staple in these gatherings—its creamy texture and nutty sweetness a beacon of warmth and indulgence. Let’s dive into what makes this cheesecake a cherished part of my dessert repertoire, perfect for cozy dinners with loved ones.

Why You’ll Love This

Rich & Creamy Texture: The combination of full-fat cream cheese and pistachio paste creates a velvety smooth filling that melts in your mouth.
Nutty Undertones: Ground pistachios in the crust and topping add a delightful crunch and flavor.
Elegant Presentation: This dessert looks as good as it tastes, making it a show-stopper for any special occasion.
Make-Ahead Friendly: Perfect for planning ahead, as this cheesecake needs to chill overnight.
Versatile Delight: While great for dessert, it pairs beautifully with coffee for a decadent afternoon treat.

Ingredients

1 ½ cups graham crackers crumbs: Provides the perfect base with a slightly sweet crunch.
½ cup pistachios, ground (unsalted): For that nutty, buttery texture in the crust.
1 tablespoon granulated sugar: Adds a touch of sweetness to the crust.
90g butter, melted: Binds the crust together while adding richness.
480g full-fat cream cheese, room temperature: Creates a creamy, smooth filling.
100g sour cream: Introduces tanginess to balance the filling’s sweetness.
1 teaspoon vanilla extract: Enhances the overall flavor.
¼ cup heavy cream: Adds richness to the texture of the filling.
½ teaspoon kosher salt: Balances the flavors perfectly.
¾ cup granulated sugar: Sweetens the filling to perfection.
2 eggs: Essential for binding and setting the filling.
50g pistachio paste: Infuses the filling with deep pistachio flavor.
2 tablespoons cornstarch: Helps to thicken the cheesecake filling.
200g white chocolate: Melts beautifully for a luscious topping.
1/3 cup heavy cream: For a silky smooth topping.
¼ cup pistachios, chopped: Adds texture to the topping.
40g pistachio paste: Intensifies the nutty flavor of the topping.

Step-by-Step Instructions

Step 1: Prepare the Crust

Begin by preheating your oven to 180°C (350°F). In a mixing bowl, combine the graham cracker crumbs, ground pistachios, and granulated sugar. Mix well to ensure the ingredients are distributed evenly. Next, drizzle in the melted butter and stir until every crumb is perfectly coated. Press the mixture firmly and evenly into a 9-inch cake pan, forming a strong, uniform crust. Bake for 5-8 minutes, keeping a vigilant eye on it to avoid any unwanted browning. Once done, set it aside to cool.

Step 2: Prepare the Cheesecake Filling

Lower the oven temperature to 140°C (280°F). In a large bowl, beat together the room-temperature cream cheese, sugar, sour cream, heavy cream, salt, and vanilla extract with an electric mixer until the mixture is smooth and creamy. Add the pistachio paste into this creamy blend and mix until thoroughly combined. Sift the cornstarch over the mixture and blend until completely smooth and lump-free. In a separate bowl, whisk the eggs and gently fold them into the batter, ensuring the blend remains creamy and well-integrated.

Step 3: Bake the Cheesecake

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Tap the pan gently on a flat surface to release any trapped air bubbles. Bake for about 1 hour—watch as the edges firm up while the center retains a slight jiggle. Once baked, allow the cheesecake to cool in the oven with the door slightly open for 1-2 hours. Then, wrap it in plastic and refrigerate for at least 5 hours or overnight for optimal setting.

Step 4: Make the Pistachio Topping

In a medium bowl, combine the chopped white chocolate, pistachio paste, and heavy cream. Use a microwave or bain-marie, heating in 30-second intervals, and stir in between until the mixture is beautifully smooth. Fold in the chopped pistachios for a delightful texture. With careful hands, remove the cheesecake from its pan, running a knife along the edges to free it if necessary. Spread the topping over the cheesecake and prepare for serving.

Important Things to Remember

Smooth Cream Cheese: Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
Slow Baking: Patience is key—baking at a lower temperature helps avoid cracks on the surface.
Chilling Time: Don’t rush the chilling process; letting the cheesecake rest overnight will enhance its flavor and texture.

How to Serve It

This cheesecake can be the star of your dessert table! Serve it with a sprinkling of extra pistachios for added crunch, or garnish with fresh raspberries for a pop of color and tartness. Pair it with a cup of freshly brewed coffee or a glass of dessert wine—perfect for after a hearty dinner.

Making It Your Own

If you’re looking to switch things up, consider swapping the white chocolate with dark chocolate for a richer, deeper flavor. Alternatively, sub in almond paste for a different nutty profile or make a gluten-free version using almond flour in place of graham crackers.

Keeping and Reheating

Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. To enjoy a slice with its original creamy texture, allow it to sit at room temperature for 10-15 minutes before serving. This cheesecake is best enjoyed cold and doesn’t require reheating.

What I’ve Figured Out

Having crafted this cheesecake numerous times, I’ve realized that the love and care you put in while making it truly shines through in the final dish. It’s those little moments—like gently folding in the eggs or patiently waiting for it to chill overnight—that make the difference.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! It’s actually recommended to prepare this cheesecake the day before serving, to allow the flavors to meld beautifully as it chills overnight.

Is it possible to use a different type of nut?

Yes, you can substitute pistachios with almonds or walnuts, but it will alter the flavor. Pistachios provide a distinctive taste that’s especially lovely in this recipe.

What’s the best way to avoid cracks in my cheesecake?

Bake the cheesecake at a low temperature and allow it to cool gradually in the oven. This will help prevent cracking, as sudden temperature changes can cause fissures.

What if I don’t have pistachio paste?

If pistachio paste is hard to find, you can make your own by processing pistachios with a bit of sugar and water until smooth.

Can I freeze leftover cheesecake?

Yes, you can freeze individual slices—just wrap them tightly in plastic wrap and aluminum foil. To enjoy, let the slices thaw in the refrigerator overnight.