Pistachio Cheesecake with Almond Crust

But this isn’t just another cheesecake. Imagine the subtle, nutty perfume of toasted almonds hitting you first, followed by that incredibly smooth, almost velvety pistachio filling melting on your tongue. It’s that perfect bite where buttery crunch meets luxurious creaminess – a flavor combination that feels both familiar and thrillingly new. Trust me, this is the cheesecake that gets people talking (and asking for the recipe!).

Why You’ll Love This Recipe

What really makes this recipe a winner in my book is how it delivers maximum ‘wow’ factor with surprisingly minimal fuss. You get that elegant, patisserie-level look and taste – the kind that makes guests think you slaved away for hours – but the steps are straightforward, even if you’re not a cheesecake pro. Plus, that naturally gluten-free almond crust means more friends can enjoy a slice without worry!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the almond crust:

1 1/2 cups almond flour

1/4 cup melted butter

2 tablespoons granulated sugar

1/2 teaspoon almond extract

For the pistachio cheesecake filling:

16 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/2 cup shelled pistachios, finely chopped

Green food coloring (optional)

Directions

Let’s talk about that beautiful color! While totally optional, adding just a touch of green food coloring transforms this cheesecake into a visual showstopper. It instantly signals ‘pistachio’ and makes it perfect for spring gatherings, St. Patrick’s Day, Christmas, or anytime you want a dessert that pops on the table. It’s a simple trick that takes the presentation from lovely to unforgettable.

I start by preheating the oven to 325°F (160°C) and greasing a 9-inch springform pan.

To make the crust, I mix almond flour, melted butter, sugar, and almond extract in a bowl until it looks like coarse crumbs.

I press this mixture into the bottom of the pan and use a spoon or flat glass to pack it firmly.

Then, I bake the crust for 10–12 minutes until lightly golden, and let it cool.

For the filling, I beat cream cheese and sugar until smooth, then add the eggs one at a time, mixing well.

I mix in sour cream, flour, and vanilla, and if I want a green tint, I stir in a few drops of food coloring.

Then I fold in the chopped pistachios and pour the filling over the cooled crust.

I place the springform pan on a baking sheet and bake for 45–50 minutes, until the edges are set but the center still jiggles slightly.

After baking, I leave it in the oven with the door slightly open for an hour to cool gradually.

Finally, I refrigerate the cheesecake for at least 4 hours or overnight.

When I’m ready to serve, I remove the outer ring of the pan and slice it up, sometimes adding a sprinkle of extra pistachios on top.

Servings and timing

This recipe makes 12 servings.

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour 20 minutes

Calories per serving: approximately 450 kcal

Variations

If I’m in the mood to experiment, I sometimes swap the almond crust with a graham cracker or shortbread crust. I’ve also added a touch of rose water or orange blossom water to the filling for a Middle Eastern-inspired twist. Topping the cheesecake with a layer of whipped cream or a drizzle of white chocolate ganache can take it to another level for special occasions.
Don’t be afraid to make this recipe your own! Think of the base as a canvas for your nutty, creamy dreams. Beyond crust swaps or floral notes, consider swirling in some raspberry puree before baking for a stunning visual and tart contrast, or topping the finished cheesecake with candied pistachios for extra crunch and sparkle. It’s incredibly adaptable.

Storage/Reheating

I store leftovers in the fridge, covered with plastic wrap or in an airtight container. It keeps well for up to 5 days. I don’t recommend reheating this cheesecake, but I like to let it sit at room temperature for about 20 minutes before serving to bring out its full flavor and creamy texture. For longer storage, it freezes beautifully—just wrap individual slices tightly and freeze for up to 2 months.

Related Recipes:

• Pistachio Pudding Bread
• Pistachio Pudding Sugar Cookie Bars
• Pistachio Shortbread Cookies

FAQs

How do I prevent my cheesecake from cracking?

I let the cheesecake cool gradually in the oven with the door slightly open. That helps prevent sudden temperature changes, which are a common cause of cracks.

Can I use pistachio paste instead of chopped pistachios?

Yes, I’ve tried using pistachio paste for a more intense flavor. Just reduce the sugar slightly if the paste is sweetened.

Do I have to use green food coloring?

Not at all. I sometimes skip it if I’m going for a more natural look—the flavor stays the same.

What’s the best way to chop the pistachios?

I pulse them in a food processor a few times to get a fine chop, but I’m careful not to turn them into paste.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day ahead so it has plenty of time to chill and set in the fridge overnight.

Conclusion

This Pistachio Cheesecake with Almond Crust has become one of my go-to desserts when I want something a little different but still comforting. It’s rich, nutty, and creamy with a beautiful texture and a hint of elegance. Whether I’m making it for a dinner party or just because I feel like baking, it always hits the spot.