Pistachio Cheesecake with Almond Crust Recipe
If you’ve ever found yourself swooning over that irresistible mix of sweet, creamy, and nutty flavors, Pistachio Cheesecake with Almond Crust might just become your new favorite obsession. Each bite combines the velvety richness of cheesecake, the distinct flavor of pistachios, and a subtle, buttery crunch from the almond crust. It’s perfect for special celebrations, but honestly, it’s easy enough to whip up anytime you want to treat yourself (or impress a crowd) with something both stunning and delicious.
Ingredients You’ll Need
This Pistachio Cheesecake with Almond Crust keeps things simple, relying on just a handful of straightforward ingredients that truly shine when combined. Together, they build layers of texture, color, and unforgettable taste—each one is a must for the full experience!
- Almond flour: Gives the crust a naturally nutty, gluten-free base with a delicate flavor that perfectly supports the creamy filling.
- Granulated sugar: Sweetens both the crust and filling, tying all the flavors together.
- Salt: Just a pinch enhances all the flavors, making the cheesecake taste even more vibrant.
- Unsalted butter, melted: Binds the crust, adds buttery richness, and helps it hold together beautifully.
- Cream cheese, softened: The heart of any cheesecake! Creates that luscious, creamy texture we all love.
- Instant pistachio pudding mix: Infuses the filling with a gorgeous green hue and irresistible pistachio flavor with no fuss.
- Large eggs: Give structure and silkiness to the filling while keeping it custardy.
- Sour cream: Adds subtle tang and an extra-smooth, velvety finish.
- Vanilla extract: Fragrant and essential for rounding out the nutty flavors.
- Almond extract (optional): A little goes a long way to boost the almond aroma—highly recommended if you have it on hand!
- Finely chopped pistachios: Stirred into the filling for pops of nutty crunch in every slice.
- Whipped cream and chopped pistachios (for topping): Optional, but makes for a show-stopping and delicious finishing touch.
How to Make Pistachio Cheesecake with Almond Crust
Step 1: Prep the Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the almond flour, sugar, salt, and melted butter until the mixture comes together and resembles damp sand. Press this firmly into the bottom of a greased 9-inch springform pan, making sure to pack it down evenly. Pop the crust into the oven and bake for 8 to 10 minutes, just until it’s set and beginning to turn golden. Let the crust cool slightly afterward; this prevents a soggy bottom and helps everything hold together perfectly.
Step 2: Mix the Filling
In a large bowl, beat the softened cream cheese until completely smooth and free of lumps. Add in the sugar and pistachio pudding mix, then beat again until light, creamy, and a lovely shade of green. Add the eggs one at a time, mixing just until each egg disappears into the batter (this prevents over-mixing). Stir in the sour cream, vanilla, almond extract (if using), and those beautifully chopped pistachios—the mix will look and smell divine by now!
Step 3: Assemble and Bake
Pour the pistachio cheesecake filling over your slightly cooled almond crust, using a spatula to smooth the top. Bake in the center of your oven for 45 to 55 minutes, until the outer edges are set but the center still has a gentle, promising jiggle. Once done, turn off the oven, crack open the door, and let your Pistachio Cheesecake with Almond Crust rest inside for 1 hour. This gradual cooling helps prevent cracks (and it makes your kitchen smell incredible!).
Step 4: Chill to Perfection
After its oven nap, take the cheesecake out and let it cool to room temperature. Cover and chill for at least 4 hours—or overnight if possible. Trust me, the flavor and texture get even better as it chills! Just before serving, remove the springform rim and transfer to your prettiest cake stand or platter.
Step 5: Add the Finish Touches
If you love a dramatic reveal, top your Pistachio Cheesecake with Almond Crust with billowy whipped cream and a generous sprinkle of chopped pistachios. This step is optional but highly encouraged—it’s almost too gorgeous to eat, but that won’t stop anyone!
How to Serve Pistachio Cheesecake with Almond Crust
Garnishes
When it comes to garnishing, pistachios and whipped cream are a classic choice for this dessert. The extra crunch and creaminess enhance each bite, making the presentation just as enticing as the flavor. You can even drizzle a zigzag of white chocolate or feature some edible flowers for a bakery-worthy look.
Side Dishes
Pistachio Cheesecake with Almond Crust is undeniably the star of the table, but it pairs beautifully with a handful of fresh raspberries, a light berry coulis, or a cup of espresso. If you’re in the mood to create a dessert platter, consider adding biscotti or almond cookies on the side for a little extra crunch and contrast.
Creative Ways to Present
For elegant occasions, slice your cheesecake into slim triangles and serve on small plates scattered with extra chopped almonds and pistachios. For gatherings, try cutting the cake into bite-sized squares and displaying them on a tiered tray—mini cheesecakes are always a hit at parties! Or, pipe whipped cream in rosettes and tuck in a sprig of fresh mint for a pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
Life sometimes blesses us with leftover Pistachio Cheesecake with Almond Crust, and you’ll want to savor each piece! Keep leftovers covered tightly in the refrigerator for up to 4 days. I suggest storing slices in an airtight container or carefully wrapping them in plastic wrap to prevent the cheesecake from drying out or picking up any fridge flavors.
Freezing
If you’d like to make the cheesecake ahead of time or save a few slices for future cravings, freezing is a breeze. Freeze individual slices or the entire cheesecake (minus garnishes), wrapped first in plastic and then in foil. It will stay fresh for up to 2 months. Thaw in the refrigerator overnight before serving for best texture and flavor.
Reheating
Since Pistachio Cheesecake with Almond Crust is best enjoyed cold or at room temperature, there’s no need to reheat it. For the ideal texture, just let refrigerated slices rest on the counter for 10–15 minutes before serving to take away the chill and allow the flavors to bloom.
FAQs
Can I make this cheesecake gluten-free?
Absolutely! This recipe is naturally gluten-free thanks to the almond crust, so it’s perfect for anyone avoiding gluten. Just double-check your pudding mix and any toppings to ensure they’re labeled gluten-free.
What if I don’t have a springform pan?
You can use a standard 9-inch cake pan lined with parchment, but serving will be trickier. Carefully lift out slices with a spatula, or make cheesecake bars by cutting smaller squares. The springform just makes things a bit easier and keeps those classic tidy edges.
Is it possible to make Pistachio Cheesecake with Almond Crust ahead?
Yes! This dessert is actually better made ahead, since chilling overnight gives it the dreamiest texture and full, developed flavors. Bake the day before, chill, and garnish right before serving for maximum impact.
Can I use homemade pistachio pudding instead of instant?
You can, but it must be thick and fully cooled before adding or it may affect the texture. If you love the deep flavor of real pistachios, go for it—just make sure to keep the filling as creamy as possible.
How can I tell when my cheesecake is done baking?
A perfectly baked Pistachio Cheesecake with Almond Crust will look set around the edges but still have a very gentle wobble in the center. Don’t worry, the cheesecake will finish setting as it cools. Resist the urge to overbake, as this can make the texture dry or crackly.
Final Thoughts
This Pistachio Cheesecake with Almond Crust truly delivers a blend of rich, nutty flavors and creamy indulgence that’s hard to resist. It’s a treat that always gets rave reviews and works equally well for special occasions or spontaneous baking adventures. Give it a try—your taste buds will thank you!
Print
Pistachio Cheesecake with Almond Crust Recipe
- Total Time: 6 hours 15 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Pistachio Cheesecake with Almond Crust. Creamy pistachio filling atop a nutty almond crust, finished with a delightful topping of whipped cream and chopped pistachios.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
For the filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 (3.4-ounce) box instant pistachio pudding mix
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup finely chopped pistachios
For topping (optional):
- whipped cream and chopped pistachios
Instructions
- Preheat the oven: Preheat oven to 325°F (163°C).
- Prepare the crust: Mix almond flour, sugar, salt, and melted butter. Press into a greased 9-inch springform pan. Bake for 8–10 minutes, then cool.
- Make the filling: Beat cream cheese until smooth. Add sugar and pistachio pudding mix, beat until creamy. Add eggs one at a time, then stir in sour cream, vanilla, almond extract, and pistachios. Pour over crust.
- Bake: Bake for 45–55 minutes until set. Let rest in the oven for 1 hour before cooling and chilling for at least 4 hours.
- Top and serve: Add whipped cream and pistachios before serving if desired.
Notes
- For extra crunch, add chopped almonds to the crust.
- Pair with white chocolate drizzle or raspberry sauce for a delightful twist.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18g
- Sodium: 190mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
