Heavenly Pistachio White Chocolate Cheesecake
This cheesecake combines luscious creaminess with a delightful nutty crunch, making it perfect for celebrations or cozy nights in.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Can substitute with almond flour for a gluten-free option.
- 1/4 cup melted butter
For the filling
- 8 oz cream cheese, softened Make sure it's softened to prevent lumps.
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 cup white chocolate, melted Can substitute with dark chocolate.
- 1/2 cup pistachios, finely chopped
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a cheesecake pan.
- In a bowl, combine graham cracker crumbs and melted butter. Mix well until crumbly, then press this mixture into the bottom of the pan to form the crust.
- In a separate bowl, beat together the cream cheese, powdered sugar, heavy cream, and vanilla extract until the mixture is smooth and creamy.
- Gradually add the melted white chocolate, chopped pistachios, and eggs. Mix everything together until fully incorporated.
- Pour the cheesecake filling over the prepared crust and smooth out the top.
Baking
- Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
- Remove it from the oven and let it cool completely. Refrigerate for at least 4 hours before serving.
Serving Suggestions
- Adorn the cheesecake with a drizzle of white chocolate, additional chopped pistachios, or a fresh dollop of whipped cream. Serve on a plate garnished with fresh berries or edible flowers.
Notes
Store leftovers in the refrigerator, covered, for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.