Introduction

This Pistachio Cheesecake is a delightful blend of creamy, fluffy filling and a crunchy vanilla wafer crust. Infused with pistachio and vanilla extracts, it offers a unique and elegant flavor perfect for any dessert occasion. Topped with light whipped cream and crunchy pistachios, it’s sure to impress your guests.

A round cake with three visible layers stands on a white cake stand against a white marbled background. The bottom layer is a light brown crumbly crust, looking firm and textured. The middle layer is a pale green, smooth creamy filling. The top layer is decorated with thick, white whipped cream swirls arranged in a ring around the edge. Inside the ring, there is a flat, pale green smooth area with a spiral pattern, sprinkled with chopped green pistachios that add a crunchy texture and green and brown color contrast. In the backdrop, there is a white bowl filled with pistachios and a white stack of plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups vanilla wafer crumbs
¼ cup granulated sugar
¼ teaspoon salt
½ cup unsalted butter, melted
16 oz cream cheese, room temperature
1 package (3.4 oz) instant pistachio pudding mix
1 teaspoon vanilla extract
1 teaspoon pistachio extract
½ cup powdered sugar
2 cups heavy cream (for filling)
1 ½ cups heavy cream (for whipped cream)
¼ cup powdered sugar (for whipped cream)
2 teaspoons vanilla extract (for whipped cream)
Chopped pistachios (optional, for decoration)

Instructions

Step 1: In a bowl, combine the vanilla wafer crumbs, granulated sugar, salt, and melted butter. Stir well to evenly mix.
Step 2: Pour the crumb mixture into a cheesecake pan or springform pan lined with parchment paper on the bottom.
Step 3: Using a flat-bottomed measuring cup or drinking glass, gently press the crumbs along the bottom and up the sides of the pan. Press firmly so the crust holds together.
Step 4: Chill the crust for 30 minutes until firm.
Step 5: In a large bowl, beat the room temperature cream cheese with an electric mixer on medium speed until smooth.
Step 6: Add the pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix on low speed until combined, scraping the sides and bottom of the bowl as needed.
Step 7: Pour in 2 cups of heavy cream. Mix on low speed until combined, then increase to medium-high speed and whip until the mixture is light, fluffy, and smooth.
Step 8: Spoon the pistachio cheesecake filling into the prepared crust and smooth the top with an offset spatula.
Step 9: Chill the cheesecake for at least 6 hours or overnight for best results.
Step 10: To make the whipped cream, combine 1 ½ cups heavy cream, powdered sugar, and vanilla extract in a mixing bowl.
Step 11: Whip the cream on medium-high speed until stiff peaks form. The whipped cream should be soft but hold its shape.
Step 12: Spread or pipe the whipped cream over the chilled cheesecake. Sprinkle with chopped pistachios if desired for decoration.

Tips & Variations

Use a stand mixer with a whisk attachment for the smoothest cream cheese and whipped cream texture.
For a nut-free crust option, substitute vanilla wafers with crushed graham crackers or digestive biscuits.
If pistachio extract is unavailable, add a few drops of almond extract for a similar nutty flavor.
Chill the cheesecake overnight to let the flavors fully meld and the texture firm up nicely.

Storage

Store the pistachio cheesecake covered in the refrigerator for up to 4 days. To keep the whipped cream fresh and fluffy, add it just before serving if possible. Reheat is not recommended as this cheesecake is best served chilled.

How to Serve

A round cake with three visible layers sits on a white cake stand. The bottom layer is a thick, crumbly beige crust. Above it is a thick pale green creamy layer with a smooth swirl in the center. On top of this is a ring of white whipped cream piped in soft, thick swirls around the edge. Inside the ring is a sprinkle of crushed green and brown nuts. The background features white marbled texture with a bowl of pistachios and a white stack of plates nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake crust ahead of time?

Yes, you can prepare the crust a day in advance and keep it chilled. This helps it set firmly before adding the filling.

What can I use if I don’t have pistachio extract?

If pistachio extract isn’t available, you can substitute with almond extract or a small amount of finely ground pistachios to still impart a nutty flavor.