Pistachio Cheesecake | Yes!  A pistachio cheesecake!  The tallest cheesecake I’ve ever made.  Beautiful green color.  Perfect for a special occasion especially St. Patrick’s Day or Christmas!  This cheesecake is very creamy and doesn’t have the traditional graham cracker crust it has an almond crust.  My favorite time of year for this cheesecake is summer!  The brightness of the color and the rich creamy flavor are two of the reasons but my number one reason is the size.  Because this cheesecake is a generous size I know I can feed more then the normal 12.  So it’s the perfect size for family barbecues

Lady Behind The Curtain - Pistachio Cheesecake You can also make the traditional graham cracker crust or even chocolate graham crackers would work!  Do you know someone who LOVES pistachio?  Make them this cheesecake and watch the huge grin appear as they take their first bite!

Pistachio Cheesecake - Lady Behind The CurtainIf pistachio is your favorite flavor you might also like these recipes: Pistachio Fudge, Pistachio Salad Mousse Pie or Pistachio Triple Layer Bars.


Pistachio Cheesecake

Preparation 1 hour 2017-11-17T01:00:00+00:00 Cook Time 1 hour 2017-11-17T01:00:00+00:00 Serves Serves 12 regular portions or 18 smaller portions     adjust servings


For the Crust

  • 1 cup all-purpose flour
  • 1/2 cup ground almonds
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter
  • 1/4 teaspoon almond extract

For the Filling

  • 6 (8 ounce) packages of cream cheese, softened
  • 1 (14 ounces) can sweetened condensed milk
  • 2 (3.4 ounce) boxes instant pistachio pudding mix
  • 5 large eggs
  • garnish with whip cream and almond slivers (optional)


    For the Crust:

    1. Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.
    2. Place in the butter and almond extract; process until combined and crumbly.
    3. 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:

    1. Preheat oven to 350°
    2. In a large bowl, beat cream cheese, milk and pudding mixes until smooth.
    3. Add eggs; beat on low speed just until combined.
    4. Pour over crust.
    5. Place pan on a baking sheet.
    6. Bake 55-60 minutes or until the center is almost set.
    7. Cool on a wire rack for 10 minutes.
    8. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
    9. Refrigerate overnight.
    10. Loosen and remove ring; garnish and serve.

    Pistachio Cheesecake | Tall, creamy and the perfect dessert for the pistchio lover in your family!






    Pistachio Cheesecake — 209 Comments

    1. This looks delicious. I am not planning a cheesecake for a few weeks but this would be an excellent choice. Thanks for linking this to Bake With Bizzy. This is the featured recipe, this week. It will be up, later today.

    2. Can I substitute the fluor and the ground almonds for almond fluor or almond meal and make the crust using it with the butter?

    3. Do I need to make the pudding first or just add the pudding powder to the mixture? I can’t find instant pudding, is it okay to use regular pudding mix?

      • Hi Yasmin,
        You add the dry pudding mixes to the cheesecake batter. I’m not sure what the difference is between an instant pudding mix and a regular pudding mix. 🙂

    4. What would you suggest for crust if someone has a nut allergy? Believe it or not, pistachios don’t cause a reaction.

    5. This sounds absolutely heavenly. I’m tempted to try a Vanilla Wafer crust with this with maybe some almond flavoring added to the crust. If/when I do, I’ll report back how it turns out. Thanks for sharing this recipe.

        • Hi Sheryl, I make cheesecakes alot…this looks absolutely stunning. Can’t wait to try it. I am sure it will taste as great also. Thanks so much for sharing. On a side note, barring any allergies, I just wish people would stop trying to change everything. There is a reason why this looks so fabulous…it’s called the “recipe”. I do tweek recipes sometimes after I have made them and want to try another variation but this looks so enticing because it was made per the recipe. Anything this beautiful takes time but is well worth the effort. Thanks for letting me vent!

            • I’ve been celiac since 2003.. Life is much easier now being celiac.. So many options. All you have to do is buy gluten free flour. The rest of it is already gluten free.

          • Some people have allergies or as I do celiac disease, if I tweak the crust I could make it gluten free. It is a very hard diet to follow especially when it comes to desserts and the holidays. Not everyone can eat everything like you. We aren’t trying to change the recipe just trying to be able to make a dessert that I can eat. Don’t take for granted that you can eat whatever you like.

    6. Can this be frozen after it’s baked? I would freeze it in smaller portions to enjoy little by little. I can’t wait to make this!

      • Hi Ellen, Yes you can freeze this cheesecake. I do it all the time for my husband so he can have it for lunch at work a little at a time. 🙂

    7. I’d like to try halving this recipe and making tarts in jumbo muffin tins. Should I lower the temp of the oven, or shorten the baking time?

    8. I just made this cheesecake, it is sitting on the counter cooling as I type…. Very easy and very heavy!!! (5 pounds!)Can’t wait to taste it tomorrow!

      • Hi Suzz, You can substitute a graham cracker crust for the almond crust but you will need to use a springform pan not a pie shell. This is a very tall and impressive cheesecake. 🙂

      • You can certainly try Cathy. You’ll probably have to change the baking time. I would think less baking time since the cheesecake won’t be as high as it would be in a 9-inch pan.

      • Hi Taylor, You’ve got me on this one. I have no idea why your crust would be hard. There isn’t even any sugar in it. I guess you could lessen the baking time a bit for the crust portion. 🙂

        • You have me confused. You said there is no sugar in it but the instructions call for sugar in the crust. I am getting ready to attempt to make this and would like my crust to not be hard also. Can you please let me know if I should or should not put the sugar in the crust?

    9. I read earlier to not use a pre made graham cracker crust because of how much it makes “tall and impressive” (the spring foam pan). Does that also mean that the miniature pre made graham cracker crusts would not work either?

    10. Have never made a REAL cheesecake…when it says to lower the oven temp, do you put the cheesecake in the oven right away while it is decreasing in temp., or wait til it gets down to 350 and then put it in?

      • Don’t worry Mikki, I took out the higher temp and decided it would be fine baking the crust at the same temp as the cheesecake.

    11. I wasn’t to sure on using flour for the crust. I always use graham crackers. Will it still taste great with the graham crackers and ground up almonds in it

    12. As Marilyn said,
      If your going to make all these alterations on this
      cheesecake, why not just go make something
      else?? I am going to make this for Christmas
      just as it says… It looks and sounds fabulous !!

    13. I burned up my mixer because I didn’t leave the cream cheese out to soften. I recovered by purchasing a new mixer but I am truly looking forward to seeing how this comes out.

      • Hi Dezire, I don’t know but if I had to guess (which I am doing…HA!) I would set it out the day before, let it defrost and then store it in the refrigerator until ready to serve.

    14. Just made this today (never made a cheesecake)…my husband likes pistachios so I thought I’d try it…well it was a HUGE success. I think I may have over baked it a little but it was still so creamy and he loved it. It does come out tall so it’s not a skimpy recipe. But it is worth a try at it.

      • Hi Heather, You can try it…as far as how to bake….that would be a guess on my part. Maybe start baking for 40 minutes but I would keep a close watch.

    15. Hello Wendy, I am just wondering what size cheesecake pan do you use I have two and the one I would want to use is 2 3/4″ deep and 9 1/2 round will that be big enough to hold all that?? Or will it just rise above and be ok??? I want to make this so bad..

        • Thank you so much I have to make this ….. I make a Jalapeno Cheesecake which when I worked with the fire Dept I had to make two of them at time.. Firefighters love food ahhahahahahahahahahha

      • Hi Pat, You can try…I don’t know how thick it will be. That’s a lot more surface area then a 9-inch springform pan. Don’t forget to adjust the baking time. 🙂

      • Hi Michelle, I don’t know the volume is so different (a lot more in the regular pudding). You can try it, I know the flavor will be good.

    16. hello made this cheesecake yesterday came out deilish!! great recipe it was so big i had to share with my friends and they loved too!!! thanks!

    17. Fantastic cheesecake! I made this last night and it was my first try at making a cheesecake. I thought it was a good idea to practice because I am planning on making it for Christmas Eve. When mixing the ingredients it was very thick which worried me a bit and when baking it rose a considerable amount… above the rim of the springform pan…similar to a soufflé so I was very concerned. It settled when I removed it from the oven. I refrigerated it overnight and my boyfriend (who found this recipe and asked me to make it), absolutely loved it!! Also, I used a Nilla Wafer crust. A box of Crushed Nilla Wafers, a melted stick of butter and some sugar and vanilla mixed together and baked in the pan for 10 min at 325. Thank you so much for sharing this recipe!

    18. Regarding the pistachio cheesecake can I substitute 16 oz sour cream and cut back on the cream cheese by 2… I am wondering if the original recipe will be too dry

    19. Hello. I made this the other day, I have a new convection oven and didn’t know how long to bake it for so I did it for 50 minutes. I think the middle was a little under cooked. How long should I bake this for in the convection oven? Also, how can I tell when its done? Even under-cooked a little this is Amazing!! Will be a hit for Christmas!

      • Hi Maria, I’m sorry I don’t have a convection oven. You’ll have to google the baking time difference. I’m glad you like the cheesecake! Merry Christmas. 🙂

    20. I decided I would try it but am not one to bake, instead of making the crust I bought 3 graham cracker pre-made crust and made 3 of them, one for me, one for the person’s house I went to and the first one I had to throw out I cooked it to long, it only took 20 minutes to cook (electric stove). Everyone LOVED it. Making them this week for Christmas. Thank you

    21. Hi a little confused about the cooling
      ool 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.
      Do you take it out of pan before you place in fridge??

    22. I am making this on Tuesday night but not serving until Friday. Could I leave the ring on while I keep it wrapped in the fridge in a cake container and then remove it before serving on Friday or will it take on a metallic taste. It is a newer nonstick coated pan. Thanks

    23. In one of the comments above, you mention roasting the almonds but the ingredients don’t specify roasted almonds. Do I need roast my raw almonds? How long and at what temperature?

      • Hi Ed. Yes, the measurements are correct. If you are having a problem with it then add enough butter or water to bring it all together.

    24. FIRST TIME EVER MAKING CHEESECAKE- My husband is baking this as I type…..my house smells wonderful!! It looks really good too. Very easy and simple recipe, Thank You Sherylfor sharing? We had to bake it an additional 10 minutes. We can’t wait to serve it up for our family Christmas dinner. Merry Christmas everyone.

    25. Hi Sheryl. I consider myself cheesecake Queen. This is the ifrst time I am stumped. I misread one of the ingredients and have only 3-1 oz packets of pistacho pudding!!!!!! Will it still work out??? I imagine the pudding is for the pist. taste, or is it going to change the texture/thickness? Can I go ahead or choose another cheesecake? I REALLY wanted to make this one.

    26. Everyone LOVES this very simple recipe. It was the first cheesecake I’d ever made. I used ready-made graham cracker crust and it makes two of those because they’re smaller than a spring-form pan. It leaves some left over also and I made cheesecake cupcakes using a cenimeter thick graham cracker crust (mixed with a little butter) on the bottom of the cupcake paper.

    27. I used glutinous free chocolate cookie to make the crust added some roasted almonds and pistachios to the crust also added some ground pistacjios to the batter turned out great

    28. I have a convection oven; in reading some online posts, it seems I will need to lower my oven temp by 50 degrees and use a water bath. Have you had any experience baking this cake in a convection oven? This is my first attempt at a cheesecake and can’t wait to give it a try!

      • Sorry Jill I haven’t baked a dessert with a convection oven only casseroles. I usually use the same temperature as a regular oven; it does bake a lot faster. I guess you could try the lower temp and if it doesn’t seem to be getting done when it should you can always adjust the temp. up.

    29. Hi Sheryl I made this tonight for my husband for Fathers Day tomorrow it cooling right now my husband loves pistachios it a surprise and I’m really looking forward to it. My advice is be careful using your hand mixer I burnt mine out it was so thick I kept going back looking at the recipe to make sure I didn’t miss anything next time I’ll use my kitchenAid. also thank you for the advice of the cookie sheet if I had not put it under my pan I would of had a mess I’m really looking forward to this dessert

      • Hi Theresa! What an awesome surprise! Sorry about the mixer. I only use my KitchenAid so I didn’t know it was too laboring for a hand mixer. Thanks for the heads up on that. Have a wonderful day tomorrow and thanks for sharing! 🙂

      • Hi Phizannah, I think turning this cheesecake into a no bake cheesecake is a great idea and adding whipped cream should do the trick. Good Luck! 🙂

    30. Made this for Christmas 2015, was a big hit. This was my first try at making a cheesecake from scratch. I did swap out the almonds for pistachios, to make it a true pistachio cheesecake.

    31. My daughter made this earlier this year but made a zwieback crust which I love and ate almost half of This! Excellent cheesecake

    32. Hi all! I follow Sheryl on FB and SO enjoy al of her posts and videos! While all of her recipes are fab… I must say THIS pistachio almond cheesecake is A-MA-ZING! If you don’t have any allergies… don’t change a thing as it is just SO delicious! I’ve made it three times now and it gets RAVE reviews!

    33. If you like pistachios this is the cheesecake for you. Made it for this past Thanksgiving. Big hit, didn’t last long. I did change one thing, I did not have any almonds, so I used more pistachios in its place.

    34. Im not sure if anyone has tried this but i wonder if using bannana pudding instead of pastachio with a vanilla cookie crust would be good.
      Thanks for sharing!

      • Hi Mike, If you’re having problems with cracking then yes a water bath would help. I personally have never had this cheesecake crack.

      • Hi Gayle, No…I don’t no how you would get the cheesecake out in one piece if you made it in a tube pan. You could try baking it in a 9×13-inch baking dish, like cheesecake bars. You would have to adjust the baking time. For cheesecake bars I usually bake at 325° for 45 to 50 minutes. Don’t rely on that though…this is just a guess. Start at 30 minutes and the check it every 5 minutes. You only want to bake it until the center is set. I hope this helps. Happy Baking! 🙂

    35. Can I mix in some pistachios into the batter before baking so there will be nuts throughout or will they harden/ burn?

    36. I made this chess cake twice already, everyone loved it! I am making another tomorrow for Memorial Day Picnic. Excellent recipe! Thank you–Paula

    37. Made this recipe for a special birthday. It was great and quite the hit. I plan to make it again and again. We used ground pistachios in the crust, by the way. The only problem, and I haven’t read all the responses, it was way too much filling for our 9-inch springform pan. I had to put 1/4 to 1/3 in a ramekin and baking that as well. We called it a pistachio souffle.

      • So glad everyone enjoyed the cheesecake Bryan. The batter is a lot but it does fit in the pan. While baking it rises a lot (looks like it will spill over) but it settles down.

    38. Sheryl, the top of mine is brown, because it was still so jiggly after 55 minutes that I left it in another 15! I don’t care if it’s brown, because it is sure to taste like a little piece of heaven, but…does yours stay pretty jiggly until refrigerated??

      Maybe I’m the only one getting jiggly with it…

    39. Hi! The recipe doesn’t mention anything about pre baking the crust, but that seems odd as there is flour in the crust. Can you confirm that the crust doesn’t need to be pre baked?

      Can not wait to make this!!

    40. If I omitted the pistachio pudding, it would just be a regular flavor cheesecake correct? I’ve been looking for a cake this nice and tall just not flavored..TY

      • Hi Renee, You might loose some of the volume. Would using vanilla pudding work or is that too much flavor for what you need?

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