Heavenly Pistachio White Chocolate Cheesecake
A luscious cheesecake infused with white chocolate and pistachios, set on a buttery graham cracker crust, perfect for any gathering.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Gives a satisfying crunch.
- 0.25 cups sugar Adds sweetness.
- 0.5 cups unsalted butter, melted Imparts moist flavor.
For the cheesecake filling
- 24 oz cream cheese, softened Creates a smooth base.
- 1 cup white chocolate chips, melted Contributes creamy sweetness.
- 0.5 cups pistachio paste Adds nutty essence.
- 1 cup sour cream Balances sweetness with tang.
- 1 cup sugar Ensures decadently sweet cheesecake.
- 3 large eggs Essential for custard-like texture.
- 1 teaspoon vanilla extract Enhances flavor profile.
- 0.5 cups chopped pistachios Optional garnish for crunch.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of the prepared pan.
- Bake for 10 minutes and let cool.
- In a large bowl, beat softened cream cheese until smooth.
- Add melted white chocolate, pistachio paste, sour cream, and sugar, and beat until well combined.
- Add eggs one at a time, incorporating thoroughly after each addition.
- Stir in vanilla extract.
- Pour cheesecake batter over cooled crust.
- Bake for 45-50 minutes, until center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, garnish with chopped pistachios.
Notes
Remember to soften cream cheese properly and avoid overbaking to prevent cracks. This cheesecake can be made up to two days in advance.