Heavenly Pistachio White Chocolate Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble and Smooth: Pour the cheesecake filling over the crust in the pan. Use a spatula to spread and smooth the top evenly.
- 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.
- 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
