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5 from 3 reviews

Baked Pistachio Vanilla Bean Cheesecake

Recipe by Archersfood

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.

  • Total Time7–9 hours
  • Yield8 servings

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

  1. Preheat the oven to 170°C (340°F).
  2. 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.
  3. In a small bowl, whisk the cornstarch with half of the heavy cream until smooth with no lumps.
  4. Take the vanilla beans, slice them open lengthwise, and scrape out the seeds with a knife. Set the seeds aside for the cheesecake filling
  5. 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.
  6. 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.
  7. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. This gentle cooling helps prevent cracks.
  8. 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.
  9. Before serving, spread pistachio butter on top and decorate with crushed pistachios.

Equipment

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.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, European

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

Find it online: https://archersfood.com/baked-pistachio-vanilla-bean-cheesecake/