Last updated on November 19th, 2025.
Pistachio cheesecake is a creamy, rich and decadent cheesecake baked on top of a pistachio crust and infused with the unique flavors of pistachio praline.
There is something so inviting in a sweet and tangy custard infused with the mild and distinguished flavors of pistachios. Much like we did in this Pistachio Praline Tiramisu, it is a beautiful way to upgrade a classic dessert into an explosion of flavor, colors and textures. Top it with a homemade Pistachio Whipped Cream, or a drizzle of Homemade Pistachio Caramel for a touch of elegance and flavor.
Key Ingredients
The complete list of ingredients including measurements is below in the recipe card. The key to the success of this cake is room temperature ingredients. If cold, even if one ingredients is, the batter will be chunky and lumpy.
For the crust
- Graham cracker crumbs and ground pistachios. For the base of the crust, Graham crackers is very mild and will not over power the pistachios.
- Unsalted butter, melted. The Butter is kinds of our glue, it will create a wet sand texture to help up mold the crust, then as it sets it will hold the crust together.
- Granulated sugar. For a deeper, slightly more ints flavor, us light or brown sugar.
For the pistachio custard filling
- My Two ingredients Pistachio Praline , or this Homemade Pistachio Cream. Its the star of the show and what gives the cake its beautiful hue and delicious flavor. (Yes, you can use store bought cream, and no you can nor use instant pistachio pudding).
- Cream cheese, softened. This is what give the cake its flavor and texture, so use a brand you enjoy eating, and skip the reduced fat.
- Heavy Cream. Adds another layer of creaminess and its sweetness balances the cream cheese’s tanginess. Alternatively if you like the your cheesecake on the tangy side, you can replace the cream with sour cream.
- Sugar and cornstarch. The cream cheese gives the cake its signature tart flavor, and the sugar makes it so its is just the right amount of tanginess. If you wish, you can reduce it by up to 1/4 cup (50g).
- Large Eggs, at room temperature. This eggs bring everything together, use your favorite egg substitutions if neede. For an eggs free option, try this No Bake Pistachio Cheesecake.
Make It
Make the Crust
- Use a fork to mix the graham cracker crumbs, ground pistachios, sugar, and melted butter.
- Press the mixture firmly into the sides and bottom of a greased 8-inch springform pan. Start with the sides of the pan, follow with the base (bottom) then use a measuring cup to press it into the pan.
- Bake. NOTE: During baking the crust might puff, this is normal and happens because the space between the ground pistachios adds a lot of air, and that space expands during baking. Just press it down with the back of a spoon as soon as you take it out of the oven.
Make the Pistachio Custard
Making the custard is a straight forward process and you can make it by using a stand mixer, a hand mixer or even a whisk. Here are the key points, and tips for the perfect cake:
- Mix the sugar and the cornstarch in a separate bowl. This is the best way to ensure the cornstarch will be evenly distribute without clumping.
- Use a rubber spatula to scrape the bottom and sides of the bowl between each step and as needed. This way you will not end up with unmixed ingredients t the bottom of the bowl.
- Add the eggs one at a time, and wait for each egg to be fully incorporated before adding the next one. If adding the eggs all at once, he batter might curdle.
Bake; with or without a water bath
Many find a water bath to be intimidating, but it is my preferred method and the best way to get a smooth, creamy texture.
Water are a very bad heat conductor so the cake baked a a very low temperature and very slowly low. That means you can skip the water bath and bake the cake at a lower temperature for a longer time. (200F) for three hours.
Pay attention to the cake and not the times, the cake is ready when the sides (about 1.5 inches from the edges of the pan) are set and the center jiggles. It may take less or more time depending on your oven and your environment.
The Chilling Process
The chilling process is just as important as the baking process. For best results and no cracks on top, let the cake cool in the oven for at least 3 hours (I leave it there for 5 hours). Door closed. The refrigerate for another 6 hours, or until chill.
Yields
This recipe yields one 8-inch cake 8–12 servings, depending on how large you slice it. You can also use a 9-inch pan, but you’ll need a bigger pan than 9×13 for the water bath, maybe a 12-inch cake pan.
Storing, Making Ahead & Freezing
Refrigerate covered in the fridge for up to 5 days, so it is great to make a head of time. To freeze: wrap the cake, or the cake an with plastic wrap then aluminum foil and freeze for up to two months. When ready, remove from the freezer the night before and refrigerate.
Pistachio Praline Cheesecake (& Pistachio Crust)
Ingredients
For the Cookie Crust
- 1 Cup (140g) Graham crackers Crumbs
- 1/2 Cup (75g) Ground pistachios
- 4 Tablespoons (55g) Unsalted melted butter
- 2 Tablespoons 1 Granulated sugar
For the Filling
- 1 Cup (300g) Pistachio praline, or pistachio cream
- 3 Cups (670g) Cream cheese, at room temperature Three blocks
- 1 Cup (200g) Granulated sugar
- 3 Tablespoons Cornstarch
- 1 Cup (240ml) Heavy Cream (or sour cream)
- 4 Large Eggs, at room temperature
- 1 teaspoon Vanilla extract
Instructions
Make the crust
- Preheat your oven to 350F (180C).
- Mix the cokie crumbs, ground pistachios, melted butter and sugar together.
- Press the mixture into the bottom and sides of the an 8-inch springform pan.
- Bake for 15 minutes over the middle oven rack.
Make the filling
- Reduce the oven temperature to 320F (160C).
- In a large bowl cream the cream cheese until smooth.
- In a separate bowl, mix the sugar and cornstarch then mix it into the cream cheese.
- Mix in the pistachio praline (or cream). Use a rubber spatula to scrape the bottom and sides of the bowl.
- Mix in the heavy cream.
- Add the eggs, one at a time, waiting for the egg to fully incorporate before adding the next. Scrape the sides and bottom of the bowl.
- Mix in the vanilla extract.
- Pour the filling over the crust and bang the pan over your kitcahn counter to release any air.
- Cover the top of the cake with aluminum foil (should not touch the filling), then make 2-3 holes in it.
- Place the pan in a 9×13-inch brownie pan.
- Pour hot water into the 9×13 pan until it reaches half the height of the cheesecake pan.
- Bake for 60-70 minutes, until the sides of the cake are set, but the center jiggles.
- Turn the oven off, close the door and allow the cake to cool in the oven for 2-3 (preferably 5) hours.
- Remove from the oven, and refrigerate for a few hour until it chills completely.
Notes
- Make sure all of the ingredients are at room temperature for best results.
- Refrigerate up to five days, or freeze, wrap with plastic wrap for up to two months.
- To skip the water bath, place the cake over a baking sheet lined with parchment paper and bake the cake at 200F temperature for three hours.
- Pay attention to the cake and the not the timer, the cake is ready when the sides are set (about 1.5-2 inches from the edges of the pan) and the center still jiggles.
- The cake will bake faster if using a 9-inch pan, or when using sour cream.
- Baking with no water bath: place the cake over a large cookie sheet lined with parchment paper, and bake over for 3 hours at 200F, or until the sides are set and the center jiggles.
