Best Pistachio Cheesecake Recipes

PISTACHIO CHEESECAKE

Steps:

• In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.

PISTACHIO CARDAMOM CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake for 15 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.

PISTACHIO-RICOTTA CHEESECAKE

Steps:

• Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
• Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
• Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
• Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
• Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.

PISTACHIO BRITTLE CHEESECAKE

Steps:

• For crust:
• Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool crust.
• For filling and topping:
• Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended. Pour filling over crust.
• Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cheesecake to rack; let cool 10 minutes.
• Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.
• Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides; release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.

PISTACHIO GORGONZOLA CHEESECAKE

Steps:

• Line the bottom of a 9-in. springform pan with parchment paper; set aside., Place shallots in a food processor; cover and process until chopped. Add 2 cups Gorgonzola, butter, cream cheese, wine, orange zest, cream, pepper and mustard; cover and process until blended. Set aside., In a small bowl, combine 1 cup pistachios, green onions, basil, parsley, tomatoes and remaining Gorgonzola cheese. Spread half of mixture in prepared pan. Top with half of cream cheese mixture. Repeat layers. Pat down. Cover and refrigerate for at least 8 hours or overnight., Remove sides of pan. Carefully unmold onto a serving platter. Remove parchment paper. Finely chop remaining pistachios; press onto sides of cheesecake. Serve with crackers.,

NO-BAKE PISTACHIO, LIME & COCONUT CHEESECAKE SQUARES

Steps:

• Sprinkle gelatine over 1/2 cup water in medium bowl; let stand 5 min. or until softened. Meanwhile, finely chop 1/2 cup pistachios; mix with graham cracker crumbs, butter and 1/4 cup sugar. Press onto bottom of 13x9-inch pan.
• Bring remaining water and remaining sugar to boil in saucepan. Pour over softened gelatine; stir until completely dissolved.
• Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add gelatine mixture, mixing well after each addition. Add lime zest, lime juice and 1/2 cup coconut; mix well. Pour over crust. Refrigerate 2 hours or until firm.
• Chop remaining pistachios; sprinkle over cheesecake. Top with remaining coconut.

PISTACHIO-CRUSTED CHEESECAKE WITH ORANGE-CARAMEL SAUCE

Steps:

• The cake must be made one day before serving. To begin making the filling, place a sieve over a bowl and line it with a double layer of paper towels. Spoon the yogurt into the sieve and let drain for 2 hours.
• Preheat oven to 325 degrees. To make the crust, place pistachios, orange zest, salt, cinnamon and sugar in a food processor and pulse until nuts are ground. Put in a bowl and stir in the melted butter.
• Butter a 9-inch springform pan. Press the pistachio mixture into the bottom of it and set aside.
• To continue making the filling, place the cream cheese in a large mixing bowl. Using an electric mixer, gradually add the sugar, beating until light. Stop and scrape down the sides and bottom of the bowl as necessary while incorporating ingredients. Add the lemon zest and the drained yogurt, then the eggs, one at a time. Mix in the salt and flour, then the lemon juice, vanilla and honey.
• Pour the batter into the prepared pan. Place in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until the cheesecake is set, about 1 1/2 hours.
• Remove cake from the water and let cool. Cover with plastic and refrigerate overnight.
• To make the sauce, use a paring knife to remove all peel and pith from the oranges, working over a bowl to collect any juice. Cut the orange sections out from between the membranes and place in the bowl. Add the 1/4 cup orange juice to the bowl and set aside.
• Stir the sugar and water together in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan. Place over low-medium heat and cook without stirring until the sugar turns a nice caramel color. Remove from heat and carefully pour in the heavy cream, as the mixture may spatter. Return to the heat and stir until the caramel is dissolved. Remove from heat and stir in the oranges and juice. Set aside. (The sauce can be made ahead, refrigerated and warmed slightly before serving.)
• Release the sides of the springform pan. To cut the cake, rinse a large sharp knife under hot water and cut a slice of cake. Wipe off the knife and reheat with hot water before slicing the next piece. Place on dessert plates and spoon a pool of sauce, with orange sections, beside each slice. Serve.

PISTACHIO CHEESECAKE TRIANGLES

Steps:

• Heat oven to 300°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix all crust ingredients. Press mixture in bottom of baking dish. Set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in condensed milk, orange peel, almond extract and vanilla until well blended. At low speed, beat in 1 egg at a time just until blended. Pour over crust. Sprinkle 3 tablespoons pistachio nuts over cream cheese mixture.
• Bake 35 to 45 minutes or until center is set. Cool in pan on wire rack 1 hour. Refrigerate at least 4 hours or overnight before serving. Cut into 8 squares; cut in half diagonally.

CHOCOLATE PISTACHIO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine all crust ingredients and mix until well combined. Press the cookie mixture into the bottom and sides of a 10-inch tart pan. Bake the crust until fragrant, about 8 minutes. Allow to cool for at least 15 minutes before adding the filling.
• To prepare the filling, place the cream cheese and sugar in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape the sides of the bowl with a rubber spatula. Continue mixing on low and add the egg; beat to incorporate. Scrape the sides of the bowl again. With the mixer still on low, pour in melted chocolate, and mix.
• Pour the filling mixture over the cooled crust. If the mixture is too firm to settle, smooth the top of the filling with a few drops of water. Bake until the cake rises and puffs at the center, about 25 minutes. Remove fr om the oven and place on a wire rack to cool. Refrigerate at least 4 hours before proceeding.
• To make the cream, combine powdered sugar and pistachios in a food processor. While the processor is running, slowly pour in heavy cream.
• Within a few minutes the mixture will thicken. Spread the cream over the cheesecake.
• Slice, serve, and enjoy!

PISTACHIO SHORTBREAD CHEESECAKE CRUST

Steps:

• - Using a food processor, pulse together the shortbread, pistachios, sugar, salt, and grated lemon peel until finely broken up. - Add melted butter and pulse mixture again until small clumps form. - Press crust into prepared cake pan.

PISTACHIO CHEESECAKE

Steps:

• For bottom layer: Preheat oven to 350°F Mix flour, butter and sugar until crumbly.
• Spread evenly over bottom of ungreased 9-inch square baking pan. Press firmly. Bake for 15 minutes. Cool completely.
• Cheesecake layer: In medium bowl, beat together cream cheese and icing sugar.
• In small bowl, combine milk and instant pudding. Beat pudding mixture into cream cheese mixture, until well mixed.
• Spoon over base. Refrigerate for at least one hour before serving.
• Cut into small squares and top with whipped cream.

PISTACHIO-COCONUT-AMARETTO CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees. Wrap the outside of a 9 inch springform pan with aluminum foil. Spray pan with nonstick coating (I like Baker's Joy).
• 2. Process pistachios, almonds and coconut until ground fine. I run the nuts and coconut through a colander to remove any bits of pistachio or almond that are not finely processed. Mix graham cracker crumbs, coconut, pistachios and almonds together and then add melted butter. Put the mixture into well-greased springform pan and work mixture about 1 inch up the side of the pan. Set aside.
• 3. Process pistachios, almonds and coconut until fine. Again, I use a colander to remove any bits not finely processed as I think this ruins the creamy texture of the cheesecake. Set aside. Beat the cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add the cream of coconut, whipping cream, coconut, pistachios, almonds, vanilla and amaretto (or almond extract) and beat until well blended. Pour filling into crust. I always use a water bath when cooking cheesecake for even cooking and to avoid cracking. Because it's hard to find a pan large enough to water bathe a 9 inch springform that will still fit in a standard oven, I use a large aluminum disposable roasting pan which works great. Bake until puffed and set in center, about 1 hour and 25 minutes NOTE: This is an estimate, you will need to constantly check after the hour and 25 minutes. If you are concerned about burning or overcooking the top of the cheesecake, light place a sheet of aluminum foil over the pan BUT be prepared to extend the cooking time by 20-30 minutes (it's worth it!) Transfer to a wire rack and cool completely, then cover and refrigerate overnight. After refrigerating run a paring knife along the edge of the cheesecake then carefully remove the sides.
• 4. Remove the cheesecake from the refrigerator. Pat dry to make sure there is no condensation on the surface of the cheesecake. In a large bowl, beat the cream cheese well then add mascarpone and mix well. Gradually add sugar and heavy cream. Whip until creamy. If too runny, add more cream cheese; if not creamy enough, add more heavy cream. When you have achieved the desired consistency, frost or pipe mixture onto the top of the cheesecake.

PISTACHIO CHEESECAKE

Steps:

• In a small bowl, combine flour, sugar, and almonds; cut in butter until crumbly. Press onto the bottom and 1 1/4 inches up the sides of a greased 9- or 10-inch springform pan. Bake at 400 degrees for 10 minutes, or until lightly browned.
• Meanwhile, in a large mixing bowl, beat room temperature cream cheese, milk and pudding mixes until smooth. (Note: if the cream cheese is not at room temperature, the cheesecake will turn out with small lumps.) Add eggs; beat on low speed just until combined. Do not overbeat. Pour mixture over crust. Put a piece of foil underneath the pan and wrap it up a little bit on the sides.
• Place pan in another pan or cooking dish that is about 2 or 3 inches larger around than the springform pan. Place pan in the oven and pour boiling water into the water bath pan about halfway up the sides of the springform pan.
• Reduce the heat to 350 degrees. Bake for 50-60 minutes or until the center is almost set. Place on a wire rack until the cheesecake has cooled. Carefully run a knife around the edge of the pan to loosen. Refrigerate, covered, overnight (the cheesecake is even better if you leave it in the refrigerator for 2 days before eating).
• Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.

PISTACHIO CHEESECAKE

Steps:

• Prepare the base of the cheesecake by crushing to crumbs the biscuits and mixing them with melted butter until the crumbs are completely coated.
• Tip this mixture in a tin and press firmly down into the base to create an even layer. Chill in the fridge for an hour to set firmly.
• Place the mascarpone cheese in a bowl and add the sugar and the cream cheese and the sweet pistachio spread - Bottega Siciliana. Whip the cream and add it to the mixture until uniformly combined.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
• Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
• Sprinkle with chopped pistachio and decorate the portions.

WHITE CHOCOLATE, MASCARPONE & PISTACHIO CHEESECAKE

Steps:

• Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in a microwave in short bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins.
• Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set, with just a slight wobble in the middle. Turn the oven off with the cheesecake inside, and leave the door ajar. Leave the cheesecake to cool completely.
• Once completely cool and set, loosen the sides and base of the tin with a knife, and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.

PISTACHIO CARDAMOM CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In a mixer fitted with the paddle attachment, beat cream cheese, sugar, lemon juice and cardamom until smooth. Add eggs and beat on low until just combined. Gently stir in 1/2 cup pistachios.
• Pour filling into graham cracker crust; place on a rimmed baking sheet.
• Bake 40 min. or until center is almost set. Cool 1 hour at room temperature, then chill for at least 3 hours or overnight.
• Garnish each slice with 1 Tbsp. whipped cream and 1/2 tsp. chopped pistachios.

PISTACHIO CHEESECAKE

Steps:

• 1. Mix cookie crumbs in 13x9 inch casserole dish with melted butter.Press crumbs into bottom of bowl with fingers or the back a spoon.Set aside.
• 2. Combine cream cheese,vanilla and sugar in large mixing bowl,beat on high for about 2 minutes.Add sour cream and blend well.
• 3. Fold in cool whip slowly,by hand(do not use mixer).Place in refrigerator to start the chilling process.
• 4. In another bowl, add pistachio pudding and cold milk,blending well.Place this bowl in refrigerator so pudding will set up, about 20 minutes.
• 5. When pudding has set, fold into cream cheese mixture,again,by hand.Pour over crust and allow to chill for 1 1/2 to 2 hours.Serve with a dollop of cool whip and enjoy :)

PISTACHIO CHEESECAKE

Steps:

• 1. Combine flour, sugar and pistachios and cut in chilled butter and mix well until consistency of shortbread dough.
• 2. Spray a 10-inch springform pan and press pistachio mixture into the bottom. Refrigerate 30 minutes.
• 3. Preheat oven to 350 degrees
• 4. In a large bowl, beat cream cheese, sweetened condensed milk and pudding mix until smooth.
• 5. Add eggs; beat on low speed just until combined and pour over crust.
• 6. Place pan on a baking sheet and bake in the oven at 350 degrees for 1 hour.
• 7. Cool on a wire rack for 10 minutes.
• 8. Run a butter knife around the edge of the pan then continue to cool for 1 hour longer. Refrigerate overnight.
• 9. Loosen and remove ring; garnish with whip cream and ground pistachios and serve.

PISTACHIO CHEESECAKE

Steps:

• 1. I N A SMALL BOWL, COMBINE FLOUR AND ALMONDS, CUT IN COLD BUTTER UNTILL CRUMBLY. PRESS ONTO BOTTOM AND 1-1/4 IN. UP THE SIDES OF OF A GREASED 10 IN. SPRINGFORM PAN. BAKE AT 400 FOR 10 MINUTES.
• 2. MEANWHILE, IN A LARGE MIXING BOWL, BEAT CREAM CHEESE, PUDDING MIXES AND MILK UNTIL SMOOTH. ADD EGGS; BEAT ON LOW UNTIL JUST COMBINED. POUR OVER CRUST. PUT PAN ON BAKING SHEET. REDUCE HEAT TO 350. BAKE FOR 55-60 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL ON WIRE RACK FOR 10 MINUTES. CAREFULLY RUN KNIFE AROUND EDGE OF PAN TO LOOSEN. COOL 1 HOUR LONGER. REFRIGERATE OVERNIGHT.
• 3. REMOVE SIDES OF PAN. SLICE; DRIZZLE WITH CHOCOLATE SYRUP AND GARNISH WITH WHIPPED CREAM IF DESIRED.

PISTACHIO CHEESECAKE RECIPE - (4/5)

Steps:

• For the Crust: Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine. Place in the butter and almond extract; process until combined and crumbly. Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes. For The Filling: Preheat oven to 350° In a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet. Bake 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Loosen and remove ring; garnish and serve.