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Pistachio Cheesecake by Murray’s Cheese Bar

This decadent and colorful spin on cheesecake comes from our restaurant, Murray’s Cheese Bar. It’s the creamy cheesecake you know and love, amped up with nutty pistachios, tangy labne, and crunchy egg nog-flavored cookies. All the refinement of a top New York City restaurant, adapted for the home cook. Slice it up for St. Patrick’s Day or any occasion that could use a show-stopping sweet treat.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1/2 package (3 oz.) Effie’s Homemade Oatcakes, crushed

1/2 package (2 1/4 oz.) Rustic Bakery Egg Nog Cookies, crushed and crumbled

1 3/4 oz. unsalted butter, melted

1 small pinch kosher salt

1 jar Pistachio Cream Spread

2 Tbsp. all-purpose flour

1 pinch kosher salt

1 cup Victor’s Labne

1/4 cup granulated sugar

2 large eggs

2/3 cup chopped pistachios

1 1/2 cups (12 oz.) Champlain Valley Cream Cheese

Preheat the oven to 325 degrees. Line an 8-inch springform pan with butter and parchment paper and set aside.
In a large mixing bowl, stir together the salt, crushed Oatcakes, and crushed Egg Nog Cookies. Add the melted butter and mix to incorporate. Evenly distribute the mixture in the bottom of the springform pan and firmly press down into one even layer.
Bake for 7 minutes. Remove and set aside, keeping the oven at 325 F.
In the bowl, mix the cream cheese, labne, sugar, pistachio spread, all-purpose flour, and salt together using an electric mixer until smooth and creamy, scraping down the bowl as needed. Mix in the eggs, one by one, on low speed until fully combined.
Pour the batter into the springform pan until almost at the top. Bake for 50 minutes to one hour or until the top of the cheesecake is set.
Remove from the oven and allow to cool in the pan for an hour. Carefully release the cheesecake from the pan and chill in an airtight container in the fridge for 4-6 hours minimum or overnight.
When ready to serve, scatter the chopped pistachios on the top of the cheesecake. Enjoy!

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