This pistachio cheesecake is very heavy on the cream cheese which makes it very thick and creamy combined with the pistachios flavor, it’s heaven on a plate. The crust has the texture and flavor of shortbread, which also makes the perfect crust for this cheesecake.
Pistachio CheesecakeCourse: Recipes
- For The Crust:
All-purpose flour – 1 cup
Pistachios, finely ground – ½ cup
Butter, cold and unsalted – ½ cup
Granulated sugar – ¼ cup
Almond extract – ¼ teaspoon
- For The Filling:
Cream cheese, at room temperature – 48 ounces
Sweetened condensed milk – 14 ounces
Instant pistachio pudding mix – 2 packets of 3.4 ounces each
Eggs – 5
- Start by greasing a 10 inches springform pan with some butter or a cooking spray then place it aside.
- To prepare the crust, combine the granulated sugar with flour and ground pistachios in a food processor then pulse them several times to mix them well.
- Add the almond extract with the cold butter to the food processor then blend them well until the mixture becomes wet and crumbly.
- Transfer it to the greased cheesecake pan then press it down firmly to cover the bottom.
- Transfer the crust to the fridge, and let it sit for at least 30 minutes.
- In the meantime, preheat the oven to 350 F.
- To prepare the cheesecake filling, combine the pistachios pudding mix with cream cheese and sweetened condensed milk in a large mixing bowl, then beat them well until the mixture becomes creamy and smooth.
- Add the eggs gradually to the mixture one a time while beating them at low speed until the mixture becomes creamy and well incorporated.
- Pour the filling over the crust then smooth down the top using a spatula or the back of a spoon.
- Transfer it to the oven then bake it for 56 to 70 minutes or until the inside of the cheesecake sets. You can test it by inserting a knife in the middle of the cheesecake. If it comes out clean, your cheesecake is good, but if it comes out wet, leave the cheesecake to bake for few more minutes then test it again.
- Once the cheesecake is ready, place it on a cooling rack then let it cool down for 12 minutes.
- Use a sharp knife to loosen the edges of the cheesecake then gently transfer it to a serving plate then let it chill in the fridge for at least 2 hours.
- Decorate the pistachio cheesecake with your favorite toppings and enjoy!
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 8g 40%
- Cholesterol 100mg 34%
- Sodium 73mg 4%
- Amount Per Serving% Daily Value *
- Potassium 212mg 7%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 23g
- Protein 7g 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- Ensure all your products are full fat because it’s the one that gives the cheesecake its smooth and thick texture. I don’t recommend using low-fat products because they won’t work as well.
- If you are not a fan of pistachios in the crust or you simply don’t have them, you can substitute them with almonds.
- If you don’t have time to prepare the crust in my recipe, you can always use the simple graham crackers crust, it will taste good but I still highly recommend trying the pistachio crust because it tastes much better.
- For the best results, always make sure that all your ingredients are at room temperature. This will enable them to mix better and your cheesecake will turn out smooth and creamy. So always put the ingredients at least 1 hour on the kitchen counter before you plan to start baking.
How To Store Pistachio Cheesecake?
You can store the pistachio cheesecake in the fridge for up to 3 days in a sealable container, or you can simply transfer it to a pie dish, and cover it tightly with plastic wrap.
You can also freeze it if you wish in a freezer-friendly container for up to 2 months. If the cheesecake is still whole or only one part of it was cut, you can freeze it as it is, but if it’s sliced, place it in a tight plastic container, and put a piece of parchment paper between the cheesecake slices. This method will ensure the slices are frozen well and won’t stick to each other.
I also highly recommend removing any toppings from it before you freeze it because toppings don’t freeze well. Dop a knife in some hot water then gently remove the toppings. After you defrost it, you can always fix the top by adding more toppings.
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
How Can I Prevent The Pistachio Cheesecake From Turning Brown On Top?
A small issue that you might run into when baking the pistachio cheesecake is that the top will turn slightly brown because the cheesecake is tall and required a lot of time to cook. I tried several times like with brown layer and still turns out amazing, it doesn’t affect the taste, however, if you wish, you can actually cover the cheesecake with a piece of foil for half of the baking time for example for the first 30 minutes then you can remove it and let bake without it for the remaining duration.
Can I Make A Smaller Version or Individual Portions of Pistachio Cheesecake?
You can definitely make a smaller version of this cheesecake by simply halving the ingredients, but please be careful when baking it, since it’s smaller it will take less time to cook. The same thing will happen if you want to make individual small cheesecakes, pay attention to the oven, because they will bake quickly.
The beauty of this recipe is that it’s very versatile! After you try the delicious pistachio cheesecake, you can feel free to use any other pudding flavor of your choice and create a whole new cheesecake!