Annnnd a pistachio macaroon crumble on top. Save me.
Isn’t that the fluffiest cake of love you’ve ever seen? I could bury my face right into that center. The taste and texture are incredible — I can hardly contain my excitement.
Are you ready to talk about cheesecake perfection?
Just
look
at
this.
!!!!!!
And then there’s the crunch. A crumbly pistachio macaroon crumble — brown sugar and butter binding chopped pistachios and coconut — scattered over the top for an addictive contrast.
Owwwweeee just stop it.
I’ll admit I’ve been a little pumpkin-obsessed this season. After laying low the last couple of years, I’m back at it full force: muffins, breads and every pumpkin idea that sounds delicious. I keep trying new things and haven’t tired of the flavor yet.
Also on my mind: a pumpkin coconut pie idea that keeps tempting me. It sounds so good I might have to try it while I’m riding this pumpkin wave. Don’t worry — I’m not making pumpkin scrambled eggs. Yet.
Full disclosure: I’ve already moved on to eggnog lattes, so you decide which is more basic.
Given my long-standing fascination with pistachios in sweet and savory dishes, a pistachio macaroon crust was inevitable. Chewy, nutty, and coconut-forward, it gives the cheesecake a bright, textured foundation — an elevated take on a classic graham crust.
Cheesecake is my absolute favorite dessert, and this one checks every box.
Picture this: fluffy pumpkin cheesecake layered over a chewy pistachio macaroon crust, finished with whipped cream (add flavor if you like) and a crunchy pistachio-coconut crumble. For anyone who loves texture, this dessert is everything.
Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust
Pin Recipe
Leave a Review »
Ingredients
pistachio macaroon crust
- 1 1/2 cups shelled pistachios roasted are fine; avoid salted
- 3/4 cup unsweetened finely shredded coconut
- 2 tablespoons brown sugar
- 8 to 10 tablespoons unsalted butter, melted
pumpkin cheesecake
- 4 (8-ounce) blocks cream cheese, at room temperature
- 2 cups loosely packed brown sugar
- 1 (15-ounce) can pure pumpkin puree
- 5 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- whipped cream for serving
pistachio coconut crumble
- 3 tablespoons unsalted butter
- 5 tablespoons brown sugar
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup unsweetened flaked coconut
Instructions
-
Preheat the oven to 325°F (160°C).
-
Place the pistachios in a food processor and pulse until they form fine crumbs but stop before they turn to butter. Transfer to a bowl and mix in the shredded coconut, brown sugar and melted butter. If the mixture seems dry, add 1 to 2 more tablespoons of melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 15 minutes, then remove and let cool.
-
In the bowl of an electric mixer, beat the cream cheese and brown sugar until smooth. Add the pumpkin puree and mix until combined. Add the eggs one at a time (or all at once if you prefer), then beat in the vanilla, spices and salt until just combined, scraping the bowl as needed. Pour the batter over the cooled crust.
-
Optional: bake the cheesecake in a water bath to minimize cracking. Place the springform pan on a rimmed baking sheet and pour hot water into the sheet until it reaches about 1/4 of the height of the springform pan.
-
Bake for about 1 hour and 45 minutes. Turn the oven off, open the door slightly to release some heat, then close the door and let the cheesecake rest in the oven for another hour. Remove, cool completely, and refrigerate overnight (or at least 6–8 hours) before serving.
pistachio coconut crumble
-
Heat a large skillet over medium heat and melt the butter. Stir in the brown sugar until bubbly, then add the chopped pistachios and flaked coconut. Cook, stirring occasionally, for 2–3 minutes until the mixture is toasted and fragrant. Transfer to parchment to cool, then break into crumbs and sprinkle over the whipped cream topping.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
Whipped cream cannonball time.