Description
This pistachio vanilla bean baked cheesecake is rich, creamy, and packed with flavor. It starts with a crunchy cookie crust, then gets filled with a silky pistachio cheesecake mixture infused with real vanilla beans. Baked until perfectly set and topped with smooth pistachio butter and crunchy pistachios, this cheesecake is a showstopper for any gathering. If you’re looking for the best pistachio cheesecake recipe, a baked pistachio vanilla bean cheesecake this recipe will give you bakery-style results right at home.
Ingredients
crust
- 275 g (2 ½ cups) cookies
- 65 g (about 5 tablespoons) butter, melted
pistachio cheesecake filling
- 350 g cream cheese, room temperature (1 ½ cups or 12 oz)
- 150 g heavy whipping cream 35%, room temperature (⅔ cup)
- 2 eggs, room temperature
- 20 g cornstarch (2 ½ tbsp)
- 100 g pistachio spread (⅓ cup)
- Seeds of 4 vanilla beans
- 150 g granulated sugar (¾ cup)
decoration
- 120 g pistachio butter, slightly melted (about ½ cup)
- Crushed pistachios
Instructions
- Preheat the oven to 170°C (340°F).
- Crush the cookies in a food processor until fine crumbs form. Mix with melted butter until evenly coated, then press firmly into the bottom and slightly up the sides of a springform pan. Place in the freezer while you prepare the filling.
- In a small bowl, whisk the cornstarch with half of the heavy cream until smooth with no lumps.
- Take the vanilla beans, slice them open lengthwise, and scrape out the seeds with a knife. Set the seeds aside for the cheesecake filling
- In a large mixing bowl, combine cream cheese, sugar, pistachio spread, eggs, vanilla beans, and the cornstarch mixture. Add the remaining heavy cream and mix until smooth and creamy.
- Pour the filling into the prepared crust and smooth the top. Bake in a preheated oven at 170°C (340°F) for about 50 minutes. The edges should be set while the center remains slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. This gentle cooling helps prevent cracks.
- Carefully loosen the cheesecake from the sides of the pan, then re-tighten the ring. Let it cool completely at room temperature, then refrigerate for at least 6–8 hours, preferably overnight.
- Before serving, spread pistachio butter on top and decorate with crushed pistachios.
Notes
- Cream cheese, eggs, and cream must be at room temperature for a smooth texture.
- Always whisk cornstarch with part of the cream first to avoid lumps.
- Cheesecake benefits from chilling overnight — it sets beautifully and slices clean.
- Loosening the pan sides while cooling helps prevent cracks in the center.
- Save the empty vanilla pods in a ziplock bag to use for other recipes.
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 8.5 g
- Cholesterol: 130 mg