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!
Course Dessert
Cuisine American
Keyword cheesecake, coconut macaroon crust, pistachio, pistachio cheesecake
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 16 slices
Calories 392kcal
Author Ashlee Marie



Pistachio Paste


  • 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



  • 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.


  • 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!



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