Cheesecake has always held a special place in our hearts—and on our dessert tables. It’s the kind of dessert that feels like a celebration, even when there’s no official occasion. But this Pistachio Cheesecake with Pistachio Topping takes things to an entirely new level. There’s something undeniably nostalgic and comforting about pistachios—those soft green hues and earthy, slightly sweet flavor always remind me of family holidays, where pistachio pudding desserts were a staple.
This cheesecake pays homage to those simpler days, but gives them a creamy, elegant twist. It’s rich and velvety, yet light enough to enjoy even after a hearty meal. The pistachio flavor shines through in every bite—from the buttery crust to the dreamy pistachio topping. It’s the perfect dessert for spring gatherings, cozy winter dinners, or just when you need something indulgent and a little bit special.
Whether you’re a long-time pistachio lover or just looking to try something new, this cheesecake will win you over with its soft, nutty charm and creamy texture. Trust me—it’s a dessert that lingers in your memory long after the last forkful.
Why You’ll Love This Recipe:
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Dreamy Texture: Smooth, creamy filling that melts in your mouth.
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Nostalgic Flavors: A nod to those classic pistachio pudding desserts from childhood, but elevated.
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Make-Ahead Friendly: This cheesecake is even better the next day, making it perfect for entertaining.
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Beautiful Presentation: The soft green tones and nutty topping make it a showstopper for any dessert table.
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Crowd-Pleaser: Whether you’re serving it to family or guests, everyone will be asking for seconds.
INGREDIENTS YOU’LL NEED:
For the Crust:
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1 and 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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3 packages (8 oz each) cream cheese, softened
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1 cup granulated sugar
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1 package (3.4 oz) instant pistachio pudding mix
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3 large eggs
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1/2 cup sour cream
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1/2 teaspoon vanilla extract
For the Pistachio Topping:
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1 cup heavy whipping cream
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1/4 cup powdered sugar
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2 tablespoons pistachio instant pudding mix
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1/4 cup chopped pistachios (unsalted and shelled)
HOW TO MAKE PISTACHIO CHEESECAKE WITH PISTACHIO TOPPING:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and sugar, then stir in the melted butter until the mixture resembles wet sand. Press the crust mixture into the bottom of a 9-inch springform pan, pressing it evenly and firmly using the bottom of a glass or measuring cup. Pop it into the oven and bake for about 10 minutes. Let it cool while you prep the filling.
Step 2: Make the Pistachio Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth—this is key to avoiding lumps. Add in the granulated sugar and pistachio pudding mix, and beat until everything is fully incorporated. The pudding mix not only adds flavor but also gives the cheesecake a gorgeous pale green hue.
Next, add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract. The batter should be silky and slightly thick.
Step 3: Assemble and Bake
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles. Place the springform pan on a baking sheet (just in case of leaks) and bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for an hour—this helps prevent cracks. Then, transfer it to the fridge and chill for at least 4 hours, preferably overnight.
Step 4: Whip Up the Pistachio Topping
Just before serving, prepare the pistachio whipped topping. In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add in the powdered sugar and pudding mix, and continue beating until stiff peaks form. This topping is light, creamy, and subtly flavored—just enough to complement the cheesecake without overpowering it.
Spread the whipped topping over the chilled cheesecake, and sprinkle chopped pistachios on top for that perfect finishing touch.
HELPFUL TIPS:
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Room Temp Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for the smoothest batter.
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Don’t Overmix: Mix just until everything is combined. Overmixing can lead to a dense texture or cracks.
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Water Bath Optional: If you’re worried about cracks, you can bake the cheesecake in a water bath. Just wrap the springform pan in foil to prevent leaks.
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Chilling Is Key: Allow enough time for the cheesecake to chill thoroughly. It really does taste better the next day.
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For a Crunchy Twist: Mix a tablespoon of chopped pistachios into the crust before baking.
DETAILS:
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Prep Time: 25 minutes
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Cook Time: 1 hour
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Chill Time: 4 hours (or overnight)
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Total Time: 5 hours 25 minutes
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Yield: 12 servings
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
This cheesecake keeps beautifully, and the pistachio flavor deepens the longer it chills. If you’re making it for a gathering, feel free to prepare it a day in advance—it’ll be a hit.
NUTRITIONAL INFORMATION:
(Per serving — approximate)
Calories: 420
Fat: 30g
Carbohydrates: 32g
Protein: 6g
Sugar: 24g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use a different pudding flavor?
Absolutely! While pistachio gives this cheesecake its signature flavor, you can try other flavors like vanilla or banana for a twist.
Do I have to use a springform pan?
It’s highly recommended for easy release and presentation. If you don’t have one, use a deep pie dish, but be prepared to serve slices directly from the dish.
Why did my cheesecake crack?
Cracks can happen from overbaking or sudden temperature changes. Cooling it slowly in the oven helps, and covering it with that lovely whipped topping hides any imperfections.
STORAGE INSTRUCTIONS:
Store any leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices. Just wrap them tightly in plastic wrap and then foil. Thaw overnight in the fridge before serving.
Related Recipes
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CONCLUSION
This Pistachio Cheesecake with Pistachio Topping is a dessert you’ll find yourself dreaming about. With its lush texture, nostalgic flavor, and beautiful presentation, it’s more than just a sweet treat—it’s a slice of joy on a plate. Whether you’re whipping it up for a special celebration or simply because you crave something delicious, it’s bound to become a favorite in your home. So go ahead—slice it up, share it with someone you love, and savor every single bite.
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Pistachio Cheesecake with Pistachio Topping
Description
Cheesecake has always held a special place in our hearts—and on our dessert tables. It’s the kind of dessert that feels like a celebration, even when there’s no official occasion. But this Pistachio Cheesecake with Pistachio Topping takes things to an entirely new level. There’s something undeniably nostalgic and comforting about pistachios—those soft green hues and earthy, slightly sweet flavor always remind me of family holidays, where pistachio pudding desserts were a staple.
This cheesecake pays homage to those simpler days, but gives them a creamy, elegant twist. It’s rich and velvety, yet light enough to enjoy even after a hearty meal. The pistachio flavor shines through in every bite—from the buttery crust to the dreamy pistachio topping. It’s the perfect dessert for spring gatherings, cozy winter dinners, or just when you need something indulgent and a little bit special.
Whether you’re a long-time pistachio lover or just looking to try something new, this cheesecake will win you over with its soft, nutty charm and creamy texture. Trust me—it’s a dessert that lingers in your memory long after the last forkful.
Ingredients
For the Crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 package (3.4 oz) instant pistachio pudding mix
3 large eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
For the Pistachio Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
2 tablespoons pistachio instant pudding mix
1/4 cup chopped pistachios (unsalted and shelled)
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and sugar, then stir in the melted butter until the mixture resembles wet sand. Press the crust mixture into the bottom of a 9-inch springform pan, pressing it evenly and firmly using the bottom of a glass or measuring cup. Pop it into the oven and bake for about 10 minutes. Let it cool while you prep the filling.
Step 2: Make the Pistachio Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth—this is key to avoiding lumps. Add in the granulated sugar and pistachio pudding mix, and beat until everything is fully incorporated. The pudding mix not only adds flavor but also gives the cheesecake a gorgeous pale green hue.
Next, add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract. The batter should be silky and slightly thick.
Step 3: Assemble and Bake
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles. Place the springform pan on a baking sheet (just in case of leaks) and bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for an hour—this helps prevent cracks. Then, transfer it to the fridge and chill for at least 4 hours, preferably overnight.
Step 4: Whip Up the Pistachio Topping
Just before serving, prepare the pistachio whipped topping. In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add in the powdered sugar and pudding mix, and continue beating until stiff peaks form. This topping is light, creamy, and subtly flavored—just enough to complement the cheesecake without overpowering it.
Spread the whipped topping over the chilled cheesecake, and sprinkle chopped pistachios on top for that perfect finishing touch.
Notes
This cheesecake keeps beautifully, and the pistachio flavor deepens the longer it chills. If you’re making it for a gathering, feel free to prepare it a day in advance—it’ll be a hit.