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Home » Recipes » Pistachio cheesecake with coconut macaroon crust

Pistachio cheesecake with coconut macaroon crust

By Ashlee Marie 16 Comments

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This cheesecake has an amazing pistachio flavor that makes it utter perfection, and the coconut macaroon crust is delicious! Follow my tips for a perfect crack-free texture.

How I created this Pistachio Cheesecake Recipe with a Coconut Macaroon Crust

My love of cheesecake is well documented! Seriously a rich creamy dessert? always on the top of my list! I adore pistachios and as a twist a coconut macaroon cookie crust… DANG it’s seriously so good!

I hope you guys are ready for this – seriously if you love pistachios like I do this is the dessert for you.

This cheesecake is AMAZING alone, good with chocolate, fantastic with cherry topping and of course add some toasted almonds anytime… (pistachio, coconut, almonds, cherry, chocolate – all things that go together amazingly well!

The macaroon cookie base is awesome! I can’t wait to use it for a few other cheesecakes, I’m always looking for new crust options for cheesecakes.  Cookies, brownies, etc… more than just crumbled cracker crusts.  

Not everything works, since it has to be cooked for SO long, but it’s so worth trying new crust options.

AND like all my cheesecakes all the tips and tricks from my post on the perfect cheesecake work for this cheesecake too!  Here is a video with those tips and tricks, while the recipe is different the technique is the same – in fact the base of the recipe is the same!

Just take me to the Homemade Pistachio Cheesecake and Coconut Macaroon Crust already!

If you’d rather skip my tips and tricks for homemade cheesecake, along with links to other cheesecake recipes and get straight to this delicious pistachio cheesecake with a coconut macaroon crust – simply scroll to the bottom of the page where you can find the printable recipe card.

Tips to Make the Perfect Pistachio Cheesecake

– Room temperate ingredients are key for a smooth texture.

– Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.

– Make sure your oven is the correct temperature (I love my oven thermometer)

– I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone water bath pan!!!

– TRY not to open the oven door, like ever, if you can help it.

– That said if you run out of water in the pan on the bottom of the oven or in the water bath and you need to add more boil it first so it’s hot, then open the oven and pour it into the pan carefully and close the door – as quick as you can.

– Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.

– Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack

– Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours, I prefer a full day or two for better flavor

To make this Homemade Cheesecake you’ll need

  • Food processor (to make the crust easier)
  • 9″ springform pan
  • 9″ parchment cake circles
  • Oven thermometer (to make sure your baking at the right temp)
  • Silicone water bath pan
  • 12×3″ cake pan (for the water bath)
  • Stand mixer or hand mixer

Pistachio Cheesecake with a Coconut Macaroon Crust

If you love these cheesecake recipes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

If you love Pistachio Cheesecake you’ll love these other cheesecake recipes!

  • delicious chocolate cheesecake
  • instant pot cheesecake berry coulis
  • this salted caramel cheesecake is divine, creamy, smooth and tastes amazing with a macadamia nut crust

Chocolate Cheesecake | Classic Cheesecake | Caramel Cheesecake

  • eggnog cheesecake with gingersnap crust
  • maple bacon cheesecake
  • creamy and decadent lemon meringue cheesecake recipe

Eggnog Cheesecake | Maple Bacon Cheesecake | Lemon Meringue Cheesecake

Connect with Ashlee Marie Online!

To watch me make this homemade cheesecake recipe in a cooking show play the video in the recipe card. There should also be a short teaser auto playing for you.

You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

Delicious pistachio cheesecake and macaroon crust

Pistachio cheesecake with coconut macaroon crust

This cheesecake has an amazing pistachio flavor that makes it utter perfection. And the coconut macaroon crust is delicious. Follow all my tips and tricks for the perfect Cheesecake texture with no cracks!
4 from 17 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 16 slices
Calories: 392kcal
Author: Ashlee Marie

Ingredients

Crust

  • 1/2 C granulated sugar
  • 3 Tbsp all-purpose flour
  • 1 1/2 C shredded unsweetened coconut
  • 2 lrg egg whites

Pistachio Paste

  • 1 C shelled pistachios
  • 1/4 C fine almond flour
  • 2 drop almond extract
  • 2-3 Tbsp light corn syrup

Cheesecake

  • 2 lbs full fat cream cheese softened
  • 1 C granulated sugar
  • 1 1/2 tsp almond extract
  • pistachio paste makes 3/4 -1 C
  • 2 lrg eggs
  • 1 lrg egg yolk
US Customary – Metric

Instructions

Crust

  • preheat the overn to 375
  • whisk the sugar, flour and coconut
  • add the egg whites and whisk until blended
  • pressinto the bottom of a 9 inch cheesecake pan
  • bake for 18 mins until the top is golden
  • pull out and let cool

Pistachio paste

  • shell the pistachios and pull out any dark brown or golden ones, you want them fresh and green for the best flavor
  • soak the pistachios to get off the skins, then lay out to dry
  • toast for 5-10 mins if needed (and enhances the flavor)
  • place in a food processor and grind until fine
  • add the almond flour and grind some more, add the almond extract
  • then, while grinding, add the corn syrup until it balls up into a paste, sometimes you’ll barely need any, some times you’ll need more.

Cheesecake

  • place a large pan of water in the oven and preheat to 300
  • beat the cream cheese and sugar together
  • add the almond extract and pistachio paste and beat until the pistachio paste is fully encoporated, scrapping the bottom where the chuncks will fall regularly
  • once your happy with the distribution it’s time to add the eggs
  • add the eggs and carefully, whisk in, JUST until incoporated
  • pour over the crust
  • bake for about 1 hour 5 mins, maybe more maybe less, test for the outer edges to be set but the inside 6 inches should still jiggle like a jello jiggler
  • turn off the oven and prop open the door and let cool for 45 -60 mins
  • refrigerate 8 hours to finish setting and serve!
  • enjoy plain, with cherry topping or chocolate!

Video

Nutrition

Calories: 392kcal | Carbohydrates: 29g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 64mg | Sodium: 188mg | Potassium: 203mg | Fiber: 2g | Sugar: 24g | Vitamin A: 781IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

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With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
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Latest posts by Ashlee Marie (see all)
  • The Perfect Steak using Sous Vide - February 2, 2021
  • Pistachio cheesecake with coconut macaroon crust - November 19, 2020
  • 21 Amazing Chocolate chip cookie recipes - November 19, 2020

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Comments

  1. aimee @ like mother like daughter

    July 30, 2016 at 3:19 pm

    This looks amazing Ashlee! That thick coconut macaroon crust, and the thick and rich cheesecake on top! I wish I could dig right in!

    Reply
    • Ashlee

      October 15, 2016 at 12:43 am

      thanks!!! It was seriously so good!

      Reply
  2. Kara (Creations by Kara)

    July 30, 2016 at 5:56 pm

    I love pistachio desserts, but I’ve never tried pistachio cheesecake. It looks amazing! And that crust. Don’t even get me started. You know how much I love coconut!

    Reply
    • Ashlee

      October 15, 2016 at 12:43 am

      right!!! it turned out AMAZING!

      Reply
  3. Renee

    August 11, 2016 at 11:49 am

    That coconut macaroon crust is genius. I’m going to try it with other cheesecake recipes.
    Just as I thought I’ve seen all cheesecake recipes, here comes this unique pistachio twist. But making the pistachio paste is just too much work for me.

    Reply
    • Ashlee

      October 15, 2016 at 12:55 am

      thank you! and you can also buy pistachio paste – this was just faster and easier than waiting for it to ship to me 😉

      Reply
  4. Amelie Moore

    August 21, 2016 at 11:23 pm

    This cake looks beautiful; I would love a piece right now. I’m definitely going to give this ago as I love the flavor combination.

    Reply
    • Ashlee

      October 15, 2016 at 1:04 am

      thank you so very much! it turned out perfect!

      Reply
  5. Dana

    May 27, 2017 at 3:27 pm

    This is awesome! Was looking for a good pistachio cheesecake recipe! I understa d everything except for the pan of water. What is it used for?

    Thank you!

    Reply
    • Ashlee Marie

      January 6, 2020 at 1:12 pm

      it’s to keep the oven moist if you don’t want to do a waterbath. I never used to do a waterbath cause they always seemed to leak, but now I use a silicone waterbath pan so I just use the waterbath.

      Reply
  6. Kurt Aufmann

    November 14, 2017 at 2:04 pm

    This looks amazing. I’m gonna try this with a nutella ganach topping and see how it goes. Last year for the holidays. I made a rumchata cheesecake with a churro crust that went over very well. Thank you for this recipe.

    Reply
    • Ashlee Marie

      January 6, 2020 at 1:10 pm

      I bet a ganache topping would be amazing!

      Reply
  7. Kelly

    January 9, 2018 at 6:48 pm

    Can I substitute regular flour for the almond flour? I haven’t used it before so I hate to buy something I wouldn’t use very often unless necessary.

    Reply
    • Ashlee Marie

      January 6, 2020 at 1:10 pm

      you also use almond flour for macarons so it comes in handy! yes technically you can but for the right flavor I recommend almond flour.

      Reply
  8. Raadhiya

    March 28, 2021 at 11:16 am

    Can I use golden syrup instead of corn syrup? Sounds delicious and that’s the only thing I don’t have.

    Reply
    • Ashlee Marie

      March 30, 2021 at 10:32 am

      Yes golden syrup is the best alternative I know of. But corn syrup essentially keeps the sugar from becoming granulated, also helps with body and shine. I highly suggest using it because of what it brings to a recipe but you can leave it out if you’d like

      Reply

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