Heavenly Pistachio White Chocolate Cheesecake
This stunning cheesecake combines creamy white chocolate with crunchy pistachios for a delightful dessert experience that’s easy to make and impressive to serve.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Can use gluten-free graham cracker crumbs for a gluten-free version.
- 0.25 cups melted butter
Cheesecake Filling
- 8 oz cream cheese, softened Ensure cream cheese is at room temperature for creamy texture.
- 0.5 cups powdered sugar
- 0.5 cups heavy cream
- 0.5 cups white chocolate, melted Use high-quality white chocolate for best flavor.
- 0.5 cups pistachios, finely chopped Can substitute with another nut if desired.
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a cheesecake pan.
- 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.
- In a separate bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and creamy.
- Add melted white chocolate, chopped pistachios, and eggs. Mix until well incorporated.
- Pour the cheesecake mixture over the crust and smooth the top.
Baking
- Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
- Remove from the oven and let cool.
- Refrigerate for at least 4 hours before serving.
Notes
For decoration, consider garnishing with additional crushed pistachios or a drizzle of white chocolate. Pair with whipped cream or fresh berries. Allow cheesecake to sit at room temperature for 15-20 minutes before slicing for easier cutting.