Before you cook
Before you start Equipment you'll need
- 9-inch pie dish — Provides the correct vessel for baking the cheesecake pie with proper heat distribution and portion size
- Small mixing bowl — Used for combining graham cracker crust ingredients before pressing into pie dish
- Large mixing bowl — Large enough to beat cream cheese and incorporate all cheesecake filling ingredients thoroughly
- Electric mixer — Essential for beating cream cheese until smooth and fluffy, ensuring a creamy texture without lumps
- Measuring cups and spoons — Ensures precise measurements of ingredients for consistent results in this delicate custard-based dessert
- Spatula — Scrapes down bowl sides while mixing to ensure all ingredients are fully incorporated; spreads filling evenly
- Wire cooling rack — Allows pie to cool evenly from all sides after baking, preventing condensation buildup on bottom crust
- Food processor — Quickly grinds pistachios to desired consistency for topping or filling incorporation
Safety Safety & allergen notes
- Oven racks and pie dish are extremely hot during and after baking - use oven mitts or pot holders when handling
- When cracking oven door open in step 12, keep face and hands away from escaping steam to prevent burns
- Electric mixer can catch loose clothing or hair - tie back hair and avoid loose sleeves when mixer is running
- Hot cheesecake filling can cause severe burns - do not touch or taste until completely cooled
Non-negotiables Rules for success
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Use room-temperature cream cheese and beat until completely smooth before adding sugar
Cold cream cheese won't blend properly, creating lumps in the filling that won't disappear even after baking, resulting in a grainy texture
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Add eggs one at a time on low speed and mix just until combined; do not overmix
Overmixing incorporates excess air that creates cracks during baking and cooling as the air bubbles collapse
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Bake only until edges are set with a 2-inch wobble in the center, not until fully firm
Overbaking dries out the cheesecake and causes cracking; residual heat continues cooking the center after removal
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Cool gradually in the turned-off oven with door cracked for 1 hour before removing
Rapid temperature changes cause the cheesecake to contract unevenly, creating cracks on the surface
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Refrigerate at least 4 hours or overnight before serving
Chilling allows the filling to set completely and flavors to develop; serving cold prevents the delicate pistachio flavor from being masked by warmth
Prep Get set first
About 8 min of prep
- Gather all ingredients and bring cream cheese, eggs, and sour cream to room temperature
- Measure out graham cracker crumbs, butter, sugar, pistachios, flour, and extracts
- Prepare 9-inch pie dish
- Have small bowl, large mixing bowl, electric mixer, measuring cups/spoons, and spatula ready
- Ensure wire cooling rack is available for cooling
- Preheat oven to 325°F
This elegant cheesecake requires patience—active baking and cooling takes 2+ hours, then 4+ hours refrigeration before serving.
Ingredients
Instructions
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Preheat oven
Preheat your oven to 325°F and position a rack in the lower third of the oven.
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Make graham cracker crust mixture
Combine graham cracker crumbs, melted butter, and 3 tablespoons sugar in a small bowl and mix until the texture resembles wet sand.
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Form the crust
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish, using the bottom of a measuring cup to create an even layer.
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Bake crust
Bake the crust for 8 minutes until lightly golden, then remove and let cool slightly while you prepare the filling.
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Beat cream cheese
Beat the room-temperature cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and creamy, scraping down the bowl as needed.
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Add sugar to cream cheese
Gradually add 0.75 cup sugar to the cream cheese and beat for another 2 minutes until well combined.
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Add pistachio and flavorings
Stir in the finely ground pistachios, vanilla extract, almond extract (if using), and salt until evenly distributed.
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Incorporate eggs
Add the eggs one at a time, beating on low speed after each addition just until combined; do not overmix.
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Fold in sour cream and flour
Gently fold in the sour cream and flour with a spatula until no streaks remain.
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Fill the crust
Pour the filling into the prepared crust and smooth the top with a spatula.
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Bake cheesecake
Bake for 40-50 minutes until the edges are set but the center still has a slight jiggle when gently shaken (about a 2-inch circle in the middle should wobble).
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Cool in oven
Turn off the oven and crack the door open about 4 inches; leave the cheesecake in the oven for 1 hour to cool gradually and prevent cracking.
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Cool to room temperature
Remove from the oven and let cool to room temperature on a wire rack for at least 1 hour.
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Refrigerate
Refrigerate for at least 4 hours or overnight before serving.
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Garnish and serve
Garnish with chopped roasted pistachios just before serving.
Chef's notes
Store covered in the refrigerator for up to 5 days before serving.
Serve chilled or at room temperature with whipped cream, fresh berries, or a pistachio coulis for an elegant presentation.
For a deeper pistachio flavor, toast raw pistachios at 350°F for 8-10 minutes before grinding.