Pistachio Cheesecake with Sour Cream Icing
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This pistachio cheesecake recipe has a creamy pistachio filling, buttery graham cracker crust, and a tangy sour cream icing that keeps every bite balanced. It’s a pretty make ahead dessert with just enough nutty flavor, a soft green color, and a smooth cheesecake texture that slices beautifully after chilling.
Recipe Overview: Pistachio Cheesecake with Sour Cream Icing
- ⏱ Prep Time: 20 minutes
- 🚨 Chill Time: 16 hours
- 👩🏻🍳 Baking Time: 1 hour 15 minutes
- ⏳ Total Time: 17 hours 35 minutes
- 🍞 Serving: 12 slices
- ⚡ Calories: 518 calories per slice
- 🍂 Flavor Profile: Creamy, nutty pistachio cheesecake with a tangy sour cream icing and buttery graham cracker crust.
- 👌 Difficulty: Medium. This recipe is best for home bakers who are comfortable making cheesecake, using a water bath, and allowing plenty of chill time.
SUMMARIZE & SAVE THIS RECIPE ON
When my sister first asked me to make a pistachio cheesecake, I tried a recipe I found on Pinterest. It was good, but the pistachio flavor was barely there. So when I wanted to make one again for Easter, I started with my plain cheesecake recipe, and added dry pistachio pudding mix to the filling.
The pudding mix gave it a soft green color and a stronger pistachio flavor without needing expensive pistachio extract or homemade pistachio butter. It reminded me of the flavor I love in my pistachio cupcakes with almond buttercream, but in creamy cheesecake form. And if you love pistachio desserts, my white chocolate blondies with pistachios are another good one to try.
Why You'll Love This Recipe
- Creamy pistachio flavor: The dry pistachio pudding mix gives this cheesecake a stronger pistachio flavor and soft green color without needing expensive pistachio extract.
- Tangy sour cream icing: The sour cream icing balances the sweet pistachio filling and gives the cheesecake a smooth, finished top.
- Make it full size or mini: This recipe is written as a full-size cheesecake, but you could use the same recipe for mini cheesecakes, similar to my mini lemon cheesecakes with lemon curd. Just shorten the bake time and chill well before topping.
- Simple graham cracker crust: The buttery crust keeps the recipe classic and lets the pistachio filling stand out.
- Great make-ahead dessert: Cheesecake needs plenty of chill time anyway, so it is perfect for Easter, birthdays, spring gatherings, or company.
- Perfect for cheesecake lovers: If you love rich, bakery-style cheesecakes, you may also like my Oreo cheesecake with ganache.
Key Ingredients
- Cream cheese: Use full fat brick style cream cheese for the creamiest cheesecake texture. Let it soften before mixing so the filling turns out smooth instead of lumpy.
- Pistachio pudding mix: Dry instant pistachio pudding mix gives this cheesecake its soft green color and stronger pistachio flavor. Do not prepare the pudding first. Add the dry mix straight into the filling.
- Sour cream: Sour cream adds tang to both the cheesecake filling and the icing. It helps balance the sweetness and keeps the cheesecake from tasting too heavy.
- Eggs: Eggs help the cheesecake set. Add them one at a time and mix on low speed just until combined so you do not beat too much air into the batter.
- Graham cracker crumbs: A buttery graham cracker crust keeps the recipe simple and classic, which lets the pistachio filling and sour cream icing stand out.
- Almond extract: Almond extract adds a little extra depth and works really well with pistachio flavor. A little goes a long way, because apparently extracts enjoy having power.
- Chopped pistachios: Add chopped pistachios on top before serving for crunch, color, and a stronger pistachio finish. They also make the cheesecake look finished without requiring you to pipe tiny frosting mountains.
Get the full list of ingredients and measurements on the printable recipe card below.
How to Make Pistachio Cheesecake with Sour Cream Icing
Important Note: These photos show the main stages of making this pistachio cheesecake. The full measurements, bake time, cooling instructions, and icing details are in the recipe card below.
Steps 1 to 5: Make and bake the crust
Crush the graham crackers, mix them with butter and sugar, press the crumbs into the springform pan, and bake the crust for 8 minutes.
Steps 6 to 13: Make the pistachio filling
Prepare the water bath, wrap the pan with foil, beat the cream cheese until smooth, then mix in the sugar, sour cream, extracts, salt, pudding mix, and eggs.
Steps 14 to 15: Pour and smooth the filling
Pour the pistachio cheesecake batter into the crust and smooth the top before baking.
Steps 16 to 20: Bake, cool, and chill
Bake the cheesecake at 300°F until the edges are set and the center still jiggles slightly, then cool it slowly and chill overnight.
Steps 21 to 27: Add the sour cream icing
Whisk the cream, sour cream, and powdered sugar together, then spread the icing over the chilled cheesecake and sprinkle with chopped pistachios.
Step 28: Slice and serve
Slice the cheesecake chilled for the cleanest pieces.
Expert Tips
Use softened cream cheese.
Cold cream cheese will leave little lumps in the filling, so let it soften before mixing. Smooth cream cheese makes a smoother cheesecake. Shocking development.
Do not prepare the pudding mix first.
Add the dry pistachio pudding mix straight into the filling. It gives the cheesecake its color, sweetness, and pistachio flavor.
Mix the eggs on low speed.
Once the eggs go in, mix only until they are incorporated. Overmixing adds extra air, which can make the cheesecake rise, fall, and crack.
Wrap the pan well.
Use extra-wide foil if you have it, and double wrap the springform pan so water cannot seep into the crust during baking.
Use a water bath.
The water bath helps the cheesecake bake gently and evenly, which gives it a creamier texture and helps prevent cracks.
Do not overbake.
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue setting as it cools.
Cool it slowly.
Let the cheesecake rest in the turned-off oven, then with the door cracked, before moving it to the counter. Sudden temperature changes can cause cracks.
Chill overnight.
Overnight chill time gives the cheesecake the best texture and cleanest slices. Cheesecake is not interested in being rushed, apparently.
Add pistachios before serving.
Sprinkle the chopped pistachios on close to serving time so they stay crunchy.
Pistachio Cheesecake with Sour Cream Icing FAQ's
You can use shelled pistachios, but for a brighter color, blanch them briefly in boiling water to remove the skins, then dry and lightly toast them in the oven. This helps bring out a fresher green color and improves flavor too.
Yes—this is a great make-ahead dessert. You can prepare it a couple of days in advance, including the icing. For the best look, add the pistachios closer to serving time so they stay vibrant.
Keep the cheesecake covered in the fridge. It will stay fresh for up to a week. You can also freeze it for longer storage—just thaw it in the refrigerator before serving.
Cheesecake usually cracks from overmixing the eggs, baking too long, or cooling too quickly. Mix the eggs in on low speed, bake until the edges are set and the center still has a slight jiggle, then let it cool slowly before chilling.
Use a sharp knife dipped in hot water, then wipe it clean between each cut. It feels dramatic, but it really does make the slices look cleaner.
More cheesecake recipes
Looking for more cheesecake inspiration? Try these:
If you tried this Pistachio Cheesecake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. I love hearing from you!
Pistachio Cheesecake Recipe with Sour Cream Icing
Equipment
- 1 Food processor
- 1 Spring form pan
- 1 Roasting pan
- 1 Aluminum foil
- 1 Knife
- 1 mixer
Ingredients
Ingredients for Pistachio Cheesecake:
- 32 oz cream cheese
- 1 box Jell-o Pistachio pudding mix 3.4 oz
- 1 cup sugar
- 1 cup sour cream
- 4 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups crushed graham crackers
- 6 tbls butter
- 4 tbls sugar
- ½ cup chopped pistachios for decor
Ingredients for Sour Cream Icing:
- ½ cup heavy cream chilled
- ½ cup sour cream chilled
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- Crush the graham crackers into fine crumbs in a food processor.
- Add the melted butter and sugar to the graham cracker crumbs. Mix until the crumbs are evenly coated and resemble damp sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan and about ½ inch up the sides. Use the bottom of a flat glass to pack it down evenly.
- Bake the crust for 8 minutes, then remove it from the oven.
- Place a large roasting pan, or another large oven-safe pan, on the middle rack of the oven. Fill it with about 1 inch of water.
- Reduce the oven temperature to 300°F.
- Wrap the outside of the springform pan with aluminum foil, making sure the foil comes most of the way up the sides. Use extra-wide foil and double wrap it if needed to keep water from seeping into the crust.
- In the bowl of a stand mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl with a rubber spatula.
- Add the sugar, sour cream, extracts, and salt. Mix until smooth and combined.
- Add the dry pistachio pudding mix and mix until incorporated.
- Add the eggs and beat on low speed only until fully mixed in. Do not overmix once the eggs are added.
- Pour the pistachio cheesecake batter into the prepared crust and smooth the top.
- Carefully place the foil-wrapped springform pan into the water bath.
- Bake at 300°F for 1 hour 15 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn the oven off and leave the cheesecake inside for 30 minutes.
- Crack the oven door and let the cheesecake rest inside for another 1 hour.
- Carefully remove the cheesecake from the water bath and place it on the counter to cool for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 8 hours, or overnight.
- To make the sour cream icing, whisk the heavy cream until stiff peaks form.
- Add the sour cream and powdered sugar. Whisk until smooth and combined.
- After the cheesecake has chilled, run a thin knife under hot water, then carefully run it around the edge of the cheesecake.
- Release the springform pan.
- Scoop the sour cream icing onto the center of the cheesecake and spread it evenly over the top, stopping just before the edge.
- Sprinkle chopped pistachios over the icing.
- Return the cheesecake to the refrigerator for 15 to 20 minutes to let the icing set slightly, then slice and serve chilled.
Notes
Add the pistachio pudding mix straight from the box into the cheesecake batter. Do not make the pudding first. Do not remove the cheesecake from the springform pan too soon.
Leave the cheesecake in the springform pan while it cools and chills. Once it has chilled completely, run a thin knife around the edge before releasing the pan. Chill before adding the icing.
Let the cheesecake chill completely before spreading on the sour cream icing. If the cheesecake is still warm, the icing will soften too much and won’t set nicely.
The sour cream topping was my favorite part. It gave the cheesecake the perfect tangy finish and kept it from feeling too sweet,
This looks so good!