Creamy, nutty pistachio cheesecake with a pistachio-graham crust and a silky green filling, perfect for celebrations.

Scale

1 1/2 cups graham cracker crumbs

1/2 cup shelled pistachios, finely ground

6 tablespoons unsalted butter, melted

24 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 cup pistachio paste

Crushed pistachios, for topping

1. Heat oven to 325°F (160°C). Grease a 9-inch springform pan; wrap the base with foil.

2. Combine graham crumbs, ground pistachios, and melted butter; press firmly into the pan. Bake 10 minutes; cool.

3. Beat cream cheese and sugar until smooth and fluffy.

4. Add eggs one at a time, mixing on low and scraping the bowl between additions.

5. Mix in sour cream and vanilla, then blend in pistachio paste until fully combined.

6. Pour filling over cooled crust; smooth the top and tap to release air bubbles.

7. Bake 50–55 minutes, until edges are set and the center has a slight wobble.

8. Turn off oven; crack the door and cool cheesecake inside 30–60 minutes.

9. Refrigerate covered for at least 4 hours or overnight to set.

10. Unmold, top with crushed pistachios, slice, and serve.