Pistachio Cheesecake with Pistachio Topping Recipe

This Pistachio Cheesecake with Pistachio Topping is a rich, creamy dessert infused with the nutty, slightly sweet flavor of pistachios. Featuring a buttery graham cracker crust, a smooth pistachio cheesecake filling, and a luscious pistachio topping, this indulgent treat is perfect for special occasions, holidays, or any time you crave something decadent and unique.

Why You’ll Love This Recipe

• Rich and creamy – Smooth, velvety cheesecake with a nutty pistachio twist.
• Perfectly balanced flavors – Sweet, slightly salty, and nutty all in one bite.
• Show-stopping dessert – Beautiful presentation with a glossy pistachio topping.
• Customizable – Adjust sweetness or add a chocolate drizzle for extra indulgence.
• Make-ahead friendly – Cheesecake always tastes better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter (melted)
• 2 tablespoons sugar
• ½ teaspoon salt

For the cheesecake filling:

• 24 oz cream cheese (softened)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, enhances pistachio flavor)
• 1 cup pistachio pudding mix (instant)
• ½ cup sour cream
• ½ cup heavy cream
• ½ cup finely chopped pistachios

For the pistachio topping:

• 1 cup pistachio pudding mix (instant)
• 1 ½ cups whole milk
• ½ cup chopped pistachios (for garnish)
• Whipped cream (optional, for serving)

Directions

this recipe

1. Prepare the crust:

• Preheat the oven to 325°F (165°C).
• Mix graham cracker crumbs, melted butter, sugar, and salt until well combined.
• Press the mixture firmly into the bottom of a greased 9-inch springform pan.
• Bake for 8–10 minutes, then let cool while preparing the filling.

2. Make the cheesecake filling:

• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing after each addition.
• Stir in vanilla extract, almond extract (if using), pistachio pudding mix, sour cream, and heavy cream.
• Fold in the chopped pistachios.

3. Bake the cheesecake:

• Pour the filling over the cooled crust and smooth the top.
• Wrap the bottom of the springform pan with foil and place it in a larger baking dish.
• Pour hot water into the baking dish to create a water bath (prevents cracks).
• Bake for 50–60 minutes, or until the center is just slightly jiggly.
• Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
• Remove from the oven and cool completely before refrigerating for at least 6 hours (preferably overnight).

4. Prepare the pistachio topping:

• Whisk together pistachio pudding mix and milk until thickened.
• Spread evenly over the chilled cheesecake.
• Garnish with chopped pistachios and whipped cream if desired.

5. Serve:

• Slice and enjoy! Serve chilled for the best texture.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Chill Time: 6+ hours
• Total Time: 7+ hours

Variations

• Chocolate Pistachio Cheesecake: Add a chocolate ganache drizzle over the topping for extra richness.
• No-Bake Version: Use a no-bake cheesecake base and chill instead of baking.
• Pistachio Oreo Crust: Swap graham crackers for crushed Oreos for a chocolatey twist.
• Vegan/Dairy-Free: Use dairy-free cream cheese, coconut milk, and a vegan pudding mix.

Storage/Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: Cheesecake is best served cold, so no reheating is necessary.

FAQs

Can I use real pistachios instead of pudding mix?

Yes! Blend ½ cup shelled pistachios into a fine paste and mix into the batter for a natural flavor.

How do I prevent cracks in my cheesecake?

Bake in a water bath, avoid overmixing the batter, and cool the cheesecake gradually in the oven.

Can I make this without a springform pan?

A deep cake pan can work, but a springform pan makes it easier to remove the cheesecake cleanly.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Can I use a pre-made graham cracker crust?

Yes, but a homemade crust holds up better and has a richer flavor.

Is this cheesecake overly sweet?

No, the combination of cream cheese, pudding, and pistachios creates a balanced sweetness.

Can I make this in advance?

Yes, cheesecake is best made a day ahead so the flavors can fully develop.

What pairs well with pistachio cheesecake?

Serve with coffee, tea, or a drizzle of caramel sauce for extra indulgence.

Can I make mini cheesecakes with this recipe?

Yes! Divide the batter into muffin tins with liners and bake for 20–25 minutes.

How do I know when my cheesecake is done?

The edges should be set, and the center should have a slight jiggle when gently shaken.

Conclusion

This Pistachio Cheesecake with Pistachio Topping is a show-stopping dessert with a perfect balance of creamy, nutty, and sweet flavors. Whether for holidays, celebrations, or simply treating yourself, this indulgent cheesecake will impress everyone at the table. Make it ahead, customize it to your taste, and enjoy every rich, nutty bite!

Print