1 ½ cups graham cracker crumbs (or crushed pistachio cookies for extra flavor)
½ cup unsalted pistachios, finely chopped
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
For the Pistachio Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup pistachio paste (store-bought or homemade)
½ cup heavy cream
2 tbsp cornstarch
For the Topping:
½ cup pistachios, roughly chopped
¼ cup honey or caramel drizzle (optional)
Fresh mint leaves (optional, for garnish)
Notes
Prepare the Crust:
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, chopped pistachios, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press into the Pan: Press the mixture firmly into the bottom of the prepared pan to create an even layer. Use the back of a spoon or the bottom of a measuring cup to pack it down.
Bake the Crust: Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Make the Pistachio Cheesecake Filling:
Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add Sugar and Vanilla: Gradually add the sugar and vanilla extract, mixing until fully incorporated.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
Blend in Pistachio Paste: Mix in the pistachio paste and cornstarch until the filling is smooth and evenly colored.
Add Heavy Cream: Gently fold in the heavy cream, ensuring the filling remains light and airy.
Assemble and Bake:
Pour the Filling: Pour the pistachio cheesecake filling over the cooled crust, smoothing the top with a spatula.
Prepare a Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake: Bake the cheesecake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Prepare the Topping:
Chop Pistachios: Roughly chop the pistachios for a crunchy topping.
Optional Drizzle: Warm the honey or caramel slightly for easy drizzling.
Assemble the Cheesecake:
Decorate: Once the cheesecake is fully cooled, sprinkle the chopped pistachios over the top and drizzle with honey or caramel. Garnish with fresh mint leaves if desired.
Chill: Cover the cheesecake and refrigerate for at least 6 hours or overnight to set completely.
Serve:
Slice and Enjoy: Run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring. Slice and serve chilled.
