This Pistachio Cheesecake Recipe features a delicious Pistachio Graham Cracker Crust, with a creamy Pistachio Cheesecake filling, topped with Pistachio Ganache. It has the perfect balance between the nutty flavor and a rich and creamy texture.

For our Pistachio Cheesecake we will use real pistachios, no instant pistachio pudding mix is used in this recipe. The taste of the real pistachios shines through each layer of the recipe, from the crumbly buttery crust, to the smooth velvety filling, the sweet ganache topping, and the crushed pistachios on top of the cake.

pistachio cheesecake with chopped pistachios on top.

How to make Pistachio Cheesecake
I am going to show you step-by-step how to make pistachio cheesecake at home, everyone will love it.

The ingredients you will need are:

Pistachio nuts (and/or pistachio paste): you can make your own paste or use store-bought pistachio paste, but you will also need the pistachio nuts for the crust and to top the cheesecake.

  • 150 gr butter
  • 300 gr digestive biscuits

For the pistachio cream:

  • 250 g spreadable cheese
  • 200g ricotta
  • 250 gr fresh cream
  • 100 g of sugar
  • 100 gr pistachio cream
  • 10 g of gelatin in sheets

for the caramelized pistachios

60 gr pistachios
60 g of sugar 
1. Base: Blend the cookies and then add the butter. Blend the mixture in the mold and leave in the refrigerator.
2. Soak gelatin in cold water.
3. Cream: add ricotta, cheese and sugar. Then add the cream and pistachio cream.
4. Squeeze and dissolve the gelatin in hot milk. Add to the cream.
5. Pour the cream over the base and refrigerate for 3 hours.
6. Decorate with caramelized pistachios. 

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