Pistachio white chocolate cheesecake
This decadent cheesecake combines the richness of white chocolate with the nutty flavor of pistachios. It's a showstopper dessert perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 6 tablespoons Unsalted butter, melted
Filling
- 32 ounces Cream cheese, softened
- 1.75 cups Granulated sugar
- 0.5 cup Sour cream
- 0.25 cup Heavy cream
- 1 tablespoon Vanilla extract
- 12 ounces White chocolate, chopped
- 1 cup Pistachios, chopped
Instructions
Make the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes. Let cool.
Make the Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Beat in sour cream, heavy cream, and vanilla extract.
- Melt white chocolate and let cool slightly. Add to the cream cheese mixture.
- Fold in chopped pistachios.
- Pour filling into the prepared crust.
- Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Let cool completely, then refrigerate for at least 4 hours or preferably overnight.
Serve
- Garnish with extra pistachios before serving.
Notes
For best results, use high-quality white chocolate. You can also add a layer of pistachio paste on top for extra flavor.