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Pistachio-cheesecake-cover.

Pistachio Cheesecake

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling/Chill time 15 hours
Total Time 13 hours 40 minutes
Course Dessert
Cuisine European, Middle Eastern
Servings 12 slices
Calories 480 kcal

Ingredients
  

For the Crust

  • 250 g biscuits crushed β€” digestive biscuits, graham crackers, or shortbread all work beautifully
  • 70 g unsalted butter melted

For the Cheesecake Filling

  • 600 g full-fat cream cheese must be full-fat for that perfect creamy texture. Low-fat will make it watery
  • 100 g sugar
  • 200 g full-fat sour cream
  • 200 g white chocolate melted and cooled
  • 200 g pistachio spread
  • 3 large eggs
  • 15 g cornstarch
  • ΒΌ tsp salt
  • 1 tsp vanilla extract

For the Topping

  • 200 g pistachio spread melted until pourable
  • 50 g pistachios crushed
  • Dried rose petals Middle Eastern-inspired finishing touch 🌸

Instructions
 

Make the Crust

  • Preheat your oven to 180Β°C (350Β°F). Grease a 9-inch round springform pan with butter, then flip the base of the pan upside down β€” this little trick makes releasing the cheesecake so much easier later! Line the bottom with baking paper.
  • Finely crush the biscuits in a food processor (or place them in a sealed bag and crush with a rolling pin). Transfer to a bowl and add the melted butter, mixing until evenly moistened β€” it should look like wet sand.
    how to make pistachio cheesecake
  • Transfer the mixture into the prepared pan. Spread it into an even layer and press it down firmly using the base of a cup β€” this gives you a perfectly even, compact crust. Bake for 10 minutes, then remove from the oven and let cool completely.
    making the crust for the base of the cheesecake

Make the Cheesecake Filling

  • Add the room-temperature cream cheese to a large mixing bowl and beat for 3 minutes until completely smooth and creamy. This step is essential β€” don't rush it!
    cream cheese for cheesecake
  • Add the sugar and beat for another 2 minutes until fully combined and fluffy.
  • Add the sour cream and mix until fully combined and smooth.
    sour cream for cheesecake filling
  • Pour in the cooled melted white chocolate (make sure it's not hot, or it'll cook the eggs later). Add the pistachio spread, salt, vanilla extract, and cornstarch. Mix until smooth and beautifully combined.
    cheesecake filling
  • Add the eggs one at a time, mixing just until incorporated after each addition. Don't overmix β€” too much air = cracked cheesecake!
    add eggs to cheesecake

Assemble & Bake

  • Wrap the outside of the springform pan with 3 or more layers of aluminum foil, sealing it tightly. This prevents water from seeping into your cheesecake during the water bath.
  • Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles, then smooth the top with a spatula.
    pouring the cheesecake batter on top of the crust
  • Place the wrapped springform pan into a larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
    wrap the cheesecake form in foil before oven
  • Bake at 160Β°C (320Β°F) for 1 hour. Do not open the oven during baking β€” it causes cracks and dips!
  • After 1 hour, turn off the oven and leave the cheesecake inside for another 1 hour with the door closed. This gradual cooling is the secret to preventing cracks. ✨

Cool & Decorate

  • Remove the cheesecake from the water bath and carefully peel off the foil. Allow it to cool completely at room temperature.
  • Cover with plastic wrap and refrigerate overnight. Patience is everything here β€” overnight chilling gives the cheesecake its perfect silky texture.
  • The next day, melt the pistachio spread until pourable. Pour it evenly over the chilled cheesecake, then refrigerate for 15 minutes to set.
    melted pistachio spread on cheesecake
  • Garnish with crushed pistachios and dried rose petals. When slicing, clean the knife between each cut with hot water for beautifully neat slices. 🌸✨
    baked pistachio cheesecake
  • Video Tutorial

Notes

Did You Make This Recipe? ⭐

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