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pistachio cheesecake

Pistachio Cheesecake

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  • Author: chefjar
  • Total Time: 2 hours 30 minutes
  • Yield: 10 1x


A creamy, sweet pistachio cheesecake with just a hint of salt! We’re not adding anything other than the natural goodness of real pistachios, so you’re getting plenty of their delicious flavor.



Cheesecake Base

  • 1/2 cup (113 grams) unsalted butter, softened
  • 1/2 cup (50 grams) powdered sugar
  • 1 egg yolk (20 grams)
  • 1/4 teaspoon salt
  • 1  cup ( 150 grams) all purpose flour
  • 1/4 cup ( 20 grams) pistachio flour
  • 1/4 cup (20 grams) almond flour
  • 1/4 cup (30 grams) chopped pistachios
  • 3 tablespoons ( 40 grams) coconut oil
  • 2 tablespoons ( 30 grams) unsalted butter, melted

Cream Cheese Filling

  • 21 oz ( 500 grams) cream cheese
  • 1/2 cup (110 grams) granulated white sugar
  • 2 large eggs
  • 1/3-2/3 cup (80-160 grams) pistachio paste
  • 1/2 cup ( 100 grams) heavy cream ( 35-36% fat)
  • 1/4 cup chopped pistachios

Cream Cheese Frosting

  • 5 oz (150 grams) cream cheese
  • 1/4 cup ( 75 grams) heavy cream
  • 1/4 cup ( 25 grams) powdered sugar
  • 2 tablespoons pistachio paste


  • 8-inch(20 cm) cheesecake pan with 3-inch (7 cm) sides
  • Wilton 4B tip
  • 1 Icing bag


Cheesecake Base

  • Place the softened butter and sugar into the bowl of your stand mixer with flat beater attachment, beat until it is light and fluffy. Add the yolk and mix again.Use a rubber spatula to scrape the sides  of the bowl while mixing.
  • Add the flour and salt, mix for 30 seconds or until crumbs form. It is important not to over mix the dough!
  • Transfer the dough on a baking tray lined with parchment paper, cover with plastic and freeze for at least 30 minutes.
  • Preheat your oven to 350° F| 180°C.
  • Bake for 17-20 minutes. The baked pâte sablée should be crispy and golden brown. Allow to cool down completely.
  • Grind into crumbs in a food processor. Transfer to a medium bowl.
  • Add the pistachio flour, almond flour, chopped pistachio , coconut oil and butter, and mix to combine.
  • Press into bottom and sides of a 8-inch(20 cm) cheesecake pan with 3-inch (7 cm) sides and freeze for at least 30 minutes.

Cream Cheese Filling

  • Preheat your oven to 300° F| 150°C.
  • In a mixer bowl fitted with paddle attachment, beat cream cheese with sugar on medium-high speed until very smooth, about 2 minutes.
  • Add eggs, one at a time, beating after each addition. Stir in pistachio paste, heavy cream and chopped pistachios. 
  • Remove the cheesecake base from the freezer. Pour over the frozen crust, smoothing out to sides of the pan. 
  • Bake in the preheated oven over water bath until top is light brown and center has a slight jiggle to it, about 60-90 minutes. Allow to cool in a pan on a wire rack for 2 hours. 
  • Once it is baked, cover with plastic wrap and refrigerate for at least 6 hours before decorating. 

Cream Cheese Frosting

  • Combine well-chilled heavy cream and cream cheese in a bowl.
  • Add the powdered sugar, pistachio paste and beat on medium until smooth. Use your stand mixer or a hand mixer.
  • Pipe rosettes around the cake. Sprinkle with chopped pistachios.
  • Prep Time: 30 min
  • Cook Time: 2 hours
  • Category: Cheesecake recipes
  • Cuisine: American


  • Calories: 561kcal
  • Sugar: 42g
  • Sodium: 199mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 105mg