As I mentioned in my Mini Pistachio Cheesecake recipe (same base recipe, different cookware and cooking times), pistachios are my favorite nut, and my pistachio cheesecake showcases them beautifully. The dry roasted shelled pistachios provide that amazing pistachio flavor, a little saltiness, and great texture. You’ll find these delicious little nuts in the crust, in the cheesecake base (along with pistachio pudding mix to boost the flavor) and again on top.
Rather than finely chopping them myself, I put more than I would need through my food processor, use what I need, then store the rest in a sealed container for future use. I really recommend having the extra pistachios on top of the whipped cream, it add that extra punch of pistachios while adding a little distinct saltiness to balance out the lightly sweetened whipped cream.
- 1.5 cups graham crackers (about) crushed (1 package)
- 1/2 cup dry roasted pistachios shelled, finely chopped
- 6 Tbsp. butter melted
- 1 Tbsp. sugar
- 24 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 3 whole eggs
- 3.4 oz package of instant pistachio pudding mix
- 1 tsp. pure vanilla extract
- 1/2 cup dry roasted pistachios finely chopped/crushed
- 1 batch homemade whipped cream store bought okay as well
- about 1/4 cup dry roasted pistachios finely chopped or coarsely crushed (to your taste)
Preheat oven to 350F. Prepare 10 inch spring form pan by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.
Combine cream cheese, flour, and sugar in stand mixer using paddle attachment until smooth, scraping bowl as needed. Slowly add in instant pistachio pudding mix, while mixing on a low speed. Mix until smooth. Slowly add milk, while mixing on low speed. Mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined. Slowly stir in pistachios, just until combined.
Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 65-70 minutes at 350F or until edges are fully set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 8 hours).
Top with homemade whipped cream and sprinkle with additional finely chopped pistachios.
Interested in other cheesecake recipes or tips? Visit my KFO Cheesecake Tips and Recipe List