The Best Pistachio Cheesecake

decadent pistachio cheesecake topped with a layer of smooth pistachio cream, featuring a buttery crust and garnished with chopped pistachios for an irresistible dessert

Prepare your taste buds for the ultimate indulgence with the best Pistachio Cheesecake recipe ever! This creamy, dreamy cheesecake combines the rich, nutty flavor of pistachios with a luscious, velvety filling, all atop a perfectly buttery crust. Whether you're impressing guests or treating yourself, this show-stopping dessert is guaranteed to delight and satisfy. Dive into a slice of pure pistachio perfection and let the flavor adventure begin!



  • 8 oz graham crackers, crushed
  • 1/2 cup butter, melted
  • 1 tbsp
    • Peppertux Unsweetened Pistachio Butter
    • Peppertux Original Pistachio Butter OR
    • Peppertux Pistachio Cream

Pistachio Filling

  • 2 bricks cream cheese (16 oz), softened
  • 1 cup
    • Peppertux Unsweetened Pistachio Butter + 2/3 cup sugar
    • Peppertux Original Pistachio Butter + 1/2 cup sugar OR
    • Peppertux Pistachio Cream + 1/2 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • Optional: 1/4 cup chopped pistachios (if you want your cheesecake to have a little bit of a crunch)
  • 1 tsp vanilla extract
  • Salt to taste

Garnish (Optional)

  • 1/4 cup Peppertux Pistachio Cream
  • Handful of chopped pistachios
  • Fruit (berries)


  • Preheat the oven to 350 degrees Fahrenheit and set aside. Grease 8” round cake pan with butter and set aside.
  • In a food processor, pulse crackers, butter and Peppertux Pistachio Cream until well combined.
  • Press crumbs on the bottom (and sides) of the pan and bake the crust for 10 minutes.
  • Lower the oven to 325 degrees Fahrenheit.
  • Using a handheld mixer or stand mixer, whisk softened butter with Peppertux Pistachio Butter or Pistachio Cream and sugar until well combined.
  • Add in eggs one at a time, then add sour cream, vanilla extract and salt (+ chopped pistachios if desired).
  • Fully wrap aluminum foil on the outside of the cake pan to prevent water from going inside the pan when it is submerged in a water bath.
  • Pour pistachio cheesecake batter into the cake pan, on top of the graham crust. Place cake pan on top of a larger baking tray and pour water on the baking tray to make a water bath for the cheesecake.
  • Insert the tray with the cake pan into the oven and bake for 50-60 minutes, or until the cheesecake is set on the sides but a little jiggly in the center. Remove from the oven and let cool.
  • Spread Peppertux Pistachio Cream (or butter) on top of the cake, sprinkle chopped pistachios on the outskirts of the cake and garnish with fruit.
  • Refrigerate the pistachio cheesecake overnight and enjoy the next day!

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