Description
This Pistachio & White Chocolate Cheesecake is an indulgent, creamy masterpiece with a buttery graham-pistachio crust, velvety white chocolate and pistachio filling, and a gorgeous nutty-chocolate topping. A luxurious dessert for special occasions or when you’re craving elegance by the slice.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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4 tbsp melted butter
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2 tbsp sugar
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1/4 cup chopped pistachios
For the Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup white chocolate chips, melted
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1/2 cup heavy cream
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3/4 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1/3 cup pistachio paste
For the Topping:
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Chopped pistachios
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White chocolate shavings
Instructions
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Preheat oven to 325°F (165°C).
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Combine graham cracker crumbs, melted butter, sugar, and chopped pistachios. Press into the bottom of a springform pan.
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Bake crust for 10 minutes, then set aside to cool.
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In a large bowl, mix cream cheese until smooth. Add melted white chocolate and blend.
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Mix in heavy cream, sugar, eggs (one at a time), vanilla extract, and pistachio paste. Beat until creamy and well combined.
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Pour filling over the pre-baked crust. Smooth the top with a spatula.
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Bake for 55–65 minutes, or until center is set and slightly jiggly.
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Turn off the oven, crack the door, and let cheesecake cool gradually for 1 hour.
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Refrigerate for at least 4 hours or overnight.
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Garnish with chopped pistachios and white chocolate shavings before serving.
Notes
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Pistachio paste adds deep nutty flavor—don’t skip it!
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Place a water bath in the oven to prevent cracking.
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This cheesecake gets even better after chilling overnight
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
