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Pistachio Cream Cheese Cake Recipe

4.6 from 402 reviews

This Pistachio Cream Cheese Cake is a rich, creamy dessert featuring smooth cream cheese and crunchy pistachios nestled in a buttery graham cracker crust. Baked to perfection until set, it offers a delightful blend of nutty flavors and velvety texture, making it an irresistible treat for any occasion.

Ingredients

Scale

Filling

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup shelled pistachios, finely chopped

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted

Instructions

  1. Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue beating until well incorporated. Add eggs one at a time, mixing thoroughly after each addition. Fold in the finely chopped pistachios gently until evenly distributed.
  3. Assemble and bake: Pour the pistachio cream cheese filling over the prepared crust, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Finely chop pistachios for a better texture, or pulse in a food processor briefly.
  • Do not overbake; the cheesecake will firm up as it cools.
  • Use a springform pan for easy removal of the cake.
  • For extra flavor, add a teaspoon of vanilla extract to the filling mixture.

Keywords: pistachio cake, cream cheese cake, cheesecake, graham crust dessert, nutty cheesecake