Heavenly Pistachio White Chocolate Cheesecake Recipe

Introduction

This Heavenly Pistachio White Chocolate Cheesecake combines a creamy, rich filling with crunchy pistachios and a buttery graham cracker crust. It’s a delightful dessert perfect for special occasions or whenever you want to treat yourself. The subtle sweetness of white chocolate pairs beautifully with the nutty pistachios for a unique twist on classic cheesecake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1/2 cup white chocolate, melted
• 1/2 cup pistachios, finely chopped
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 325°F (160°C) and grease a cheesecake pan.
2. Step 2: In a bowl, combine graham cracker crumbs and melted butter. Mix well, then press the mixture into the bottom of the pan to form the crust.
3. Step 3: In a separate bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and creamy.
4. Step 4: Add melted white chocolate, chopped pistachios, and eggs. Mix until well incorporated.
5. Step 5: Pour the cheesecake mixture over the crust and smooth the top.
6. Step 6: Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
7. Step 7: Remove from the oven and let cool. Refrigerate for at least 4 hours before serving.

Tips & Variations

• For a stronger pistachio flavor, toast the chopped pistachios lightly before adding them.
• You can substitute the graham cracker crust with crushed digestive biscuits if preferred.
• Use high-quality white chocolate for a richer taste and smoother texture.
• Add a pinch of salt to the crust mixture to balance the sweetness.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat slightly before serving, let it sit at room temperature for 15-20 minutes. Avoid microwaving to prevent compromising the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal to make a day ahead. It tastes even better after chilling overnight, which helps the flavors meld and the texture set perfectly.

Can I freeze this cheesecake?

You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Heavenly Pistachio White Chocolate Cheesecake Recipe

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★★★★★

4.9 from 127 reviews

This Heavenly Pistachio White Chocolate Cheesecake combines a creamy, smooth white chocolate-infused filling with crunchy pistachios and a buttery graham cracker crust. Baked to perfection and chilled for a rich, decadent dessert that’s perfect for special occasions or a delightful treat.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Filling

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1/2 cup white chocolate, melted
• 1/2 cup pistachios, finely chopped
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and grease your cheesecake pan thoroughly to ensure your cheesecake does not stick after baking.
2. Make the Crust: In a bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
3. Beat Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with powdered sugar, heavy cream, and vanilla extract until the mixture is smooth and creamy, free of lumps.
4. Add Remaining Filling Ingredients: Incorporate the melted white chocolate, finely chopped pistachios, and eggs into the cream cheese mixture. Mix everything together until thoroughly combined and smooth.
5. Assemble and Smooth: Pour the cheesecake filling over the crust in the pan. Use a spatula to spread and smooth the top evenly.
6. Bake the Cheesecake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the cheesecake is mostly set with a slight golden color on top. The center should be slightly jiggly but not liquid.
7. Cool and Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours to allow the cheesecake to fully set and develop its flavors before serving.

Notes

• For best results, use room temperature cream cheese to ensure a smooth batter without lumps.
• Make sure the white chocolate is fully melted but not too hot before adding to the mixture to avoid curdling the cream cheese.
• You can substitute pistachios with other nuts if preferred, but pistachios provide the best flavor contrast.
• Allowing the cheesecake to chill overnight will enhance its texture and flavor.
• Use a water bath if your oven tends to have hot spots to prevent cracking, though this is optional.

Keywords: Pistachio cheesecake, white chocolate cheesecake, creamy pistachio dessert, baked cheesecake, nutty cheesecake recipe