Here’s a rich and luscious recipe for Heavenly Pistachio White Chocolate Cheesecake — a dreamy dessert with a creamy pistachio filling, velvety white chocolate, and a buttery crust!
Heavenly Pistachio White Chocolate Cheesecake
⭐ Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup finely ground pistachios
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⅓ cup melted butter
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2 tbsp sugar
For the Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup sugar
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3 large eggs
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1 tsp vanilla extract
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½ tsp almond extract (optional, enhances pistachio flavor)
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¾ cup shelled pistachios, finely ground
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1 (3.4 oz) box instant pistachio pudding mix
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6 oz white chocolate, melted and slightly cooled
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¾ cup sour cream
For the Topping (optional but divine):
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½ cup white chocolate chips, melted
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Whipped cream
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Chopped pistachios for garnish
🧁 Instructions
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Preheat Oven:
Preheat to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil (to prepare for a water bath). -
Make the Crust:
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Mix graham crumbs, ground pistachios, sugar, and melted butter.
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Press firmly into the bottom of the pan.
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Bake for 8 minutes, then cool slightly.
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Prepare the Filling:
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Beat softened cream cheese and sugar until smooth.
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Add eggs one at a time, mixing well.
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Stir in vanilla and almond extract.
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Mix in ground pistachios and pudding mix.
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Add melted white chocolate and sour cream. Mix until smooth.
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Bake the Cheesecake:
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Pour filling over crust.
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Place the pan in a larger roasting pan and add hot water halfway up the sides (water bath).
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Bake 55–65 minutes, until the center is slightly jiggly but set.
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Turn off oven, crack the door, and let sit inside for 1 hour.
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Chill:
Remove and chill in the refrigerator for at least 6 hours or overnight. -
Add Toppings:
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Drizzle melted white chocolate over the top.
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Pipe whipped cream around edges.
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Sprinkle chopped pistachios for a finishing touch.
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