Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 24 ounces (680g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, at room temperature
  • ½ cup (120ml) heavy cream
  • 2 teaspoons vanilla extract
  • ½ cup (120g) pistachio paste
  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) pistachio paste
  • 2 tablespoons (30g) powdered sugar
  • ¼ cup (30g) chopped pistachios

Instructions:

  1. Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the springform pan. Chill in the refrigerator for 1 hour while preparing the filling.
  2. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, vanilla extract, and pistachio paste until just combined.
  3. Assemble and Bake: Pour the cheesecake filling over the chilled crust. Prepare a water bath. Place the springform pan in the water bath and bake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
  4. Cool and Chill: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  5. Make the Pistachio Cream Topping: Whip heavy cream, pistachio paste, and powdered sugar until stiff peaks form.
  6. Garnish and Serve: Spread the pistachio cream topping evenly over the chilled cheesecake. Sprinkle with chopped pistachios. Carefully remove the sides of the springform pan. Slice and serve.