Pistachio White Chocolate Cheesecake

Why You’ll Love This Recipe

This cheesecake is an elegant twist on the classic, adding the unique flavor and texture of pistachios paired with luscious white chocolate. It’s easy to prepare, with a smooth, velvety filling and a crisp graham cracker base, making it a standout dessert for any occasion.

Ingredients

1 cup graham cracker crumbs
3 tablespoons melted butter
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 egg
1/4 cup white chocolate, melted
1/4 cup heavy cream
1/4 cup pistachios, finely chopped
1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 325°F (163°C).
2. In a small bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 6- or 7-inch springform pan to form the crust.
3. In a mixing bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
4. Add the egg and vanilla extract; mix until well combined.
5. Stir in the melted white chocolate and heavy cream until the filling is smooth.
6. Fold in chopped pistachios gently.
7. Pour the filling over the crust in the springform pan and smooth the top.
8. Bake for 30-35 minutes, or until the edges are set but the center still slightly jiggles.
9. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
10. Before serving, optionally garnish with additional chopped pistachios or white chocolate shavings.

Servings and Timing

• Servings: 6
• Prep time: 15 minutes
• Bake time: 30-35 minutes
• Chill time: 4 hours or overnight
• Total time: Approximately 5 hours

Variations

• Nut-Free: Omit pistachios or substitute with crushed keto-friendly nuts like pecans or walnuts.
• Chocolate Swirl: Add a swirl of sugar-free chocolate syrup to the filling before baking for a marbled effect.
• Lemon Zest: Add 1 tsp lemon zest for a fresh, citrusy twist.
• White Chocolate Topping: Drizzle extra melted white chocolate on top before serving.

Storage/Reheating

Store cheesecake covered in the refrigerator for up to 4 days. Do not freeze, as the texture may be affected. Serve chilled for the best texture and flavor.

FAQs

Can I use store-bought graham cracker crumbs?

Yes, store-bought crumbs work well and save prep time.

Can I substitute white chocolate with sugar-free white chocolate?

Yes, use sugar-free or keto-friendly white chocolate for a low-carb version.

Is this recipe gluten-free?

Use gluten-free graham crackers or substitute with almond flour crust to make it gluten-free.

Can I make this cheesecake without baking?

No-bake versions require gelatin and different preparation techniques; this recipe is baked.

Can I prepare this cheesecake in advance?

Yes, it’s best made a day ahead to allow it to set properly.

How do I prevent cracks in the cheesecake?

Avoid overbaking and cool gradually at room temperature before refrigerating.

Can I add more pistachios on top?

Yes, adding chopped pistachios on top adds texture and presentation.

Can I make this recipe dairy-free?

Substitute cream cheese and heavy cream with dairy-free alternatives, but texture may differ.

Can I use other nuts instead of pistachios?

Yes, try almonds, pecans, or walnuts for different flavors.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle when shaken gently.

Conclusion

Pistachio White Chocolate Cheesecake is a luxurious, creamy dessert that beautifully blends nutty and sweet flavors with a smooth, velvety texture. Simple to make and visually impressive, it’s perfect for celebrations or anytime you want to impress with a delicious homemade cheesecake.

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