Pistachio Cheesecake with Almond Crust Recipe
This creamy pistachio cheesecake with a crunchy almond crust is a perfect dessert for nut lovers. Smooth, nutty, and lightly sweetened, it’s a delightful treat for gatherings. The rich pistachio flavor pairs beautifully with the crisp, buttery almond base
Ingredients
- 1 ½ cups ground almonds
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter melted
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup pistachio paste or finely ground pistachios
- ¼ cup chopped pistachios for topping
Instructions
- Preheat oven to 325°F (160°C).
- Combine ground almonds, 3 tbsp sugar, and melted butter; press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth; add eggs one at a time.
- Mix in sour cream, vanilla, and pistachio paste until well combined.
- Pour batter over crust; smooth top.
- Bake for 50–55 mins until center is set but slightly wobbly.
- Cool completely, then refrigerate for at least 4 hours.
- Garnish with chopped pistachios before serving.
Notes
- Use roasted, unsalted pistachios for the best flavor; for extra creaminess, don’t overbake.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made :-)