Description
A creamy, velvety cheesecake adorned with the earthy notes of pistachios and the rich sweetness of white chocolate.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- ½ cup pistachio paste
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios (optional, for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine the graham cracker crumbs, sugar, and melted butter in a small bowl.
- Press this mixture into the prepared pan to form a solid foundation, and bake for 10 minutes.
- Allow the crust to cool while you prepare the filling.
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Add the melted white chocolate chips and pistachio paste, mixing until combined.
- Incorporate the sour cream and sugar, blending until smooth.
- Add the eggs one at a time, stirring until combined.
- Stir in the vanilla extract.
- Pour the cheesecake batter into the cooled crust and smooth out with a spatula.
- Tap the pan on the counter to release air bubbles.
- Bake for 45-50 minutes until edges are set but center is slightly jiggly.
- Turn off the oven and crack the door, cooling the cheesecake inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Sprinkle chopped pistachios on top before serving.
Notes
Ensure cream cheese is softened to room temperature for a smooth batter. Don’t rush the baking process to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg