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homemade cheesecake with pistachio cream.
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Pistachio Praline Cheesecake (& Pistachio Crust)

Creamy, sweet and tangy cheesecake baked in a pistachio crust and infused with pistachio cream.
Course Dessert
Cuisine American
Keyword pistachio cheesecake
Prep Time 20 minutes
Cook Time 55 minutes
Servings 12 slices
Author Dikla Levy Frances

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 9x13-inch brownie pan.
  • Pour hot water into the 9x13 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.