Indulge in a decadent pistachio cheesecake that balances creamy richness with subtle nutty flavor. The filling is enriched with pistachio butter for a smooth, slightly sweet profile, while a brown-butter graham cracker crust adds a toasty depth. This elegant dessert is ideal for special occasions or anytime you want an impressive homemade treat.
What is pistachio butter?
Pistachio butter is a creamy paste made by grinding pistachios until smooth. Like other nut butters, it often contains a pinch of salt to enhance flavor. The result is an earthy, naturally sweet spread that pairs beautifully with cream cheese in a cheesecake filling.
You can make pistachio butter at home using a high-powered blender or food processor and shelled pistachios, or purchase ready-made jars at specialty stores or online. If you do buy a jar, stir it first—natural oil can separate and collect on top.
Ingredient highlights
These key ingredients give the cheesecake its signature texture and taste:
- Brown Butter – Browning the butter brings a warm, nutty aroma that complements the pistachio flavor. Use browned butter to bind the graham cracker crumbs for the crust.
- Cream Cheese – Full-fat cream cheese yields the richest, creamiest texture. Make sure it’s at room temperature before mixing to avoid lumps.
- Pistachio Butter – The star flavor. Use a smooth variety and stir it well before measuring.
- Eggs – Eggs act as the binder and help create the cheesecake’s custard-like texture; use large eggs at room temperature.
- Kosher Salt – A small amount of kosher salt balances sweetness and enhances other flavors. If using table salt, reduce the amount.
- Heavy Cream – Adds silkiness to the filling; swap for sour cream if you prefer a tangier profile.
Equipment you’ll need
Cheesecakes are easiest with a few specific tools. At minimum, have a 9-inch springform pan. The other items improve results but aren’t strictly required.
- 9-inch springform pan – Deep sides and a removable ring make it simple to release the cheesecake.
- Heavy-duty foil – Wrap the pan to protect the cheesecake during a water bath; two layers add extra insurance.
- Stand mixer with paddle attachment – Helps achieve a smooth filling without whipping excess air; a hand mixer will work if you mix gently.
- Roasting pan – Large enough to hold the springform pan and hot water for the water bath.
Tips for a perfect cheesecake
- Room-temperature ingredients: Ensure cream cheese and eggs are at room temperature to avoid lumps and overmixing.
- Water bath: Baking the cheesecake in a water bath creates a moist oven environment and reduces cracking. Wrap the springform well to prevent leaks.
- Slow cooling: After baking, turn off the oven and crack the door. Let the cheesecake sit in the warm oven for an hour, then cool on the counter for 30 minutes before chilling in the fridge for at least 4 hours or overnight.
- Handle cracks: If the cheesecake cracks, the flavor remains the same; cover imperfections with whipped cream and chopped pistachios if desired.
- Mixing method: Use a paddle attachment or mix on low speed to avoid incorporating too much air, which can cause cracks.
How to tell when the cheesecake is done
Start checking for doneness around 75 minutes. The outer 1–2 inches should be set while the center still has a slight jiggle. For a precise check, an instant-read thermometer inserted in the center should read 150–155°F (65–68°C). Avoid overbaking to keep the texture silky and smooth. The cheesecake will continue to firm as it cools and will set fully after chilling overnight.
Freezing and storing
You can freeze the cheesecake whole or slice it before freezing. Chill the cheesecake completely in the refrigerator for at least 4 hours or overnight before freezing. Remove it from the springform pan, place on a sturdy round cake board or heavy plate, and freeze uncovered for about an hour so it firms up. Then wrap tightly in plastic wrap followed by foil. Properly wrapped, the cheesecake will keep for 1–2 months.
To thaw, transfer the cheesecake to the refrigerator overnight. Do not add whipped cream topping before freezing—add fresh whipped cream and garnish with chopped pistachios just before serving.
Pistachio Cheesecake with a Brown Butter Graham Crust
Ingredients
Crust
- 2 cups graham cracker crumbs (about 16 full sheets)
- ⅓ cup brown sugar, packed
- 8 tablespoons unsalted butter, cubed (to brown)
Filling
- 4 (8 oz) packages cream cheese, full fat and softened
- ¾ cup pistachio butter
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup heavy whipping cream
Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (175°C).
- Brown the butter in a small saucepan over medium-low heat, stirring until it becomes golden and fragrant, about 5–7 minutes. Watch closely to prevent burning. Allow to cool slightly.
- Combine graham cracker crumbs and brown sugar, then stir in the browned butter until evenly moistened.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan, using the bottom of a glass or your fingers to compact the crust.
- Bake the crust for 10 minutes, then cool on a wire rack. Reduce oven temperature to 325°F (163°C).
Cheesecake Filling
- Wrap the springform pan in two layers of heavy-duty foil, folding the edges up at least ¾ of the way up the sides. For extra protection, enclose the foil in an oven bag.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and sugar on medium until smooth, about 2–3 minutes, scraping the bowl as needed.
- Add the pistachio butter and mix until incorporated. Add eggs one at a time, mixing after each addition. Stir in vanilla and salt.
- Mix in the heavy cream until combined, about 30 seconds. Pour the batter over the cooled crust.
- Place the wrapped springform pan in a roasting pan and carefully pour very hot water into the roasting pan until it reaches about halfway up the springform sides. Avoid getting water between the foil and pan.
- Bake at 325°F (163°C) for 80–90 minutes. The center should still have a slight jiggle; an internal temperature of 150–155°F (65–68°C) indicates doneness.
- Turn the oven off, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, discard the foil, and cool another 30 minutes on a wire rack.
- Chill the cheesecake in the refrigerator, covered, for at least 4 hours or overnight. Before serving, top with whipped cream and sprinkle with chopped pistachios.
Whipped Cream
- Combine 1 cup heavy whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip with a stand or hand mixer until soft peaks form. Spread or pipe over chilled cheesecake and garnish with chopped pistachios.