My family and I all have a love for pistachio nuts. During the holidays, I occasionally bake pistachio butter cookies, which we all enjoy. This year, I decided to forgo the cookies and baked a pistachio cheesecake instead. It's a bit past the holidays, but that's perfectly fine.

This creamy, sweet, and slightly salty pistachio cheesecake recipe is made and flavored with nothing but pure pistachios.
This cheesecake is sooo good! - Kennedy F.
Pistachio cheesecake is suitable for any event, whether it's a relaxed get-together or an elegant dinner. It's an excellent dessert choice for celebrations such as St. Patrick's Day.Â
Lucious Pistachio Cheesecake
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted pistachios, finely ground
1/2 cup unsalted butter, melted
For the filling:
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup pistachio paste or finely ground pistachios
Green food coloring (optional)
For the pistachio cream topping:
1/2 cup heavy cream
1/4 cup powdered sugar
1/4 cup pistachio paste or finely ground pistachios
Chopped pistachios, for garnish
Directions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, finely ground pistachios, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and pistachio paste or finely ground pistachios until well combined. If desired, mix in a few drops of the green food coloring to give the cake a little color.
Pour the cheesecake filling over the prepared crust in the springform pan.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight until chilled and set.
Once chilled, prepare the pistachio cream topping. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the pistachio paste or finely ground pistachios until well combined.
Spread the pistachio cream topping over the chilled cheesecake. Garnish with chopped pistachios.
Cut and present this sumptuous Pistachio Cheesecake for an enjoyable dessert treat!

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Until next time...
Traci H. xoxoxo
Wow......the hits just keep coming! This cake was amazing. Silky, but firm......Sweet, but a little salty. I really enjoyed it. Look how the plate compliments the color of the cake. Tra is so creative. I love it!