Pistachio Cheesecake with Graham Crust

A rich, dense baked cheesecake with a golden pistachio-flecked filling and a buttery graham cracker crust. Blending cream cheese with ground pistachios gives the filling a fudgy, almost nougat-like chew and a warm golden-green color that deepens as it bakes.

Ingredients

• graham crackers, finely crushed – 1½ cups
• granulated sugar – 2 tablespoons
• unsalted butter, melted – 6 tablespoons

• raw shelled pistachios (unsalted) – ¾ cup
• granulated sugar, divided – ¾ cup total
• full-fat cream cheese, room temperature – 3 packages (8 oz each)
• sour cream, room temperature – ½ cup
• pure vanilla extract – 1 teaspoon
• large eggs, room temperature – 3 large
• large egg yolk, room temperature (save white for another use) – 1 yolk
• heavy cream – ¼ cup

• heavy cream, cold – ½ cup
• powdered sugar – 1 tablespoon
• ground cinnamon or finely ground pistachios, for dusting – a pinch

Instructions

1. Preheat your oven to 325°F / 165°C (convection: 300°F / 150°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil — this keeps water out during the water bath. Lightly grease the inside of the pan.
2. Make the crust: stir together the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press it firmly and evenly into the bottom and about 1 inch up the sides of the prepared pan. Use the flat bottom of a measuring cup to compact it well. Bake for 10 minutes until lightly golden, then set aside to cool. Leave the oven on.
3. Make the pistachio paste: in a food processor, combine the pistachios with 2 tablespoons of the measured sugar. Process for 2 to 3 minutes, scraping the sides as needed, until the mixture becomes a fine, slightly sticky meal — not quite butter, but close. It will be pale green and fragrant. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 3 to 4 minutes until completely smooth and fluffy, with no lumps. Add the remaining sugar and the pistachio paste and beat for another 2 minutes, scraping down the bowl once. Add the sour cream and vanilla and mix until just combined.
5. With the mixer on low speed, add the whole eggs one at a time, then the extra yolk, mixing only until each one disappears into the batter before adding the next. Do not over-mix once the eggs go in — that introduces air, which causes cracking. Finally, stream in the heavy cream and fold it in with a spatula by hand. The batter should be smooth, thick, and pale yellow-green.
6. Pour the filling over the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan and pour hot tap water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Carefully transfer to the oven and bake for 60 to 70 minutes. The cheesecake is done when the edges are set and lightly puffed but the center 2 to 3 inches still jiggles like firm Jell-O when you nudge the pan — it will firm up as it cools.
7. Turn off the oven, crack the door open a few inches, and let the cheesecake sit inside for 1 hour. This gradual cooldown prevents the top from cracking. Then remove from the water bath, run a thin knife around the edge of the pan, and let cool to room temperature on a wire rack. Once cool, refrigerate uncovered for at least 6 hours, or overnight.
8. To serve, whip the cold heavy cream and powdered sugar with a whisk (or hand mixer) until soft, billowy peaks form. Remove the springform ring, slice the cheesecake with a hot dry knife, and top each slice with a spoonful of whipped cream dusted with a little ground cinnamon or finely ground pistachios.