Recipe to Make Homemade Pistachio Cheesecake

If you’re searching for the perfect recipe to make homemade pistachio cheesecake, you’re in the right place. This delightful dessert combines the rich, nutty flavor of real pistachios with the creamy texture of classic cheesecake. Whether you’re preparing it for a special occasion or simply indulging your sweet tooth, this easy pistachio cheesecake recipe is sure to impress.

Unlike store-bought versions that use artificial flavors, this recipe uses real pistachios for an authentic taste. It’s also designed for home bakers of all levels—no complicated tools or ingredients, and no gelatin required.

🍰 Ingredients

For the Crust:

• 1 ½ cups digestive biscuits
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Pistachio Cheesecake Filling:

• 2 cups cream cheese (full-fat, softened)
• ¾ cup granulated sugar
• ½ cup pistachio paste/cream (or finely ground pistachios)
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• A pinch of salt

Optional Topping:

• Crushed pistachios
• Whipped cream
• White chocolate drizzle

👩‍🍳 Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the digestive biscuits, sugar, and melted butter until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4. Bake for 8–10 minutes, then set aside to cool.

Step 2: Make the Pistachio Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the pistachio paste/cream/crumble, and beat until fully incorporated.
3. Mix in the eggs, one at a time, making sure each egg is well combined before adding the next.
4. Stir in the sour cream, vanilla extract, flour, and salt until the batter is smooth and free of lumps.
5. Pour the filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Place the springform pan in a larger baking dish filled with 1 inch of hot water (this creates a water bath that prevents cracking).
2. Bake for 50–60 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
4. Remove from the oven and let it cool completely at room temperature.

Step 4: Chill and Decorate

1. Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
2. Before serving, top with crushed pistachios, whipped cream, or a white chocolate drizzle for an elegant finish.

📝 Tips for the Perfect Homemade Pistachio Cheesecake

• Use real pistachio paste or unsalted roasted pistachios for a natural, nutty flavor. Avoid artificial pistachio pudding mixes for this recipe.
• Don’t overbeat the batter once the eggs are added, as this can cause the cheesecake to crack.
• Room temperature ingredients make a big difference. Make sure the cream cheese, eggs, and sour cream are not cold when mixing.
• If you don’t have a springform pan, you can use a deep pie dish, but line it well with parchment paper for easy removal.

🥄 Why You’ll Love This Pistachio Cheesecake

This baked pistachio cheesecake with cream cheese is perfect for those who love rich, smooth desserts with a nutty twist. It’s not overly sweet and pairs beautifully with a cup of coffee or tea. Plus, this homemade pistachio cheesecake without gelatin is firm yet creamy, making it an ideal dessert for gatherings, holidays, or quiet nights in.