Go Back
–+ servings
Pistachio White Chocolate Cheesecake

Decadent Pistachio White Chocolate Cheesecake You'll Love

Experience the rich delight of Pistachio White Chocolate Cheesecake, a simple yet indulgent dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed Oreos for a chocolatey twist.
  • 1/2 cup Melted Butter Ensure it’s completely melted for even mixing.
For the Filling
  • 16 oz Cream Cheese Use softened cream cheese for easier blending.
  • 3/4 cup Powdered Sugar Opt for less sugar if you prefer a milder sweetness.
  • 1 cup Heavy Cream Can substitute with whipped cream or a non-dairy alternative.
  • 8 oz Melted White Chocolate Feel free to use dark or milk chocolate for variation.
  • 1/2 cup Finely Chopped Pistachios Swap with almonds or walnuts, or skip for a nut-free option.
  • 3 large Eggs For an egg-free version, flax eggs or commercial egg replacers work well.
  • 1 teaspoon Vanilla Extract Optional for those looking to tweak the cheesecake’s taste.

Equipment

  • Springform pan

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a springform cheesecake pan with cooking spray or butter.
  2. In a mixing bowl, combine graham cracker crumbs with melted butter until it resembles wet sand. Press into the bottom of the prepared pan. Bake crust for approximately 10 minutes.
  3. In a large bowl, beat together softened cream cheese and powdered sugar until creamy and free of lumps, about 2-3 minutes. Gradually mix in heavy cream and vanilla extract.
  4. Melt white chocolate and cool slightly. Stir into cream cheese mixture along with chopped pistachios and eggs. Mix until fully incorporated.
  5. Pour cheesecake filling onto baked crust, smoothing the top with a spatula. Bake for 45-50 minutes until set around edges with a jiggle in the center.
  6. After baking, turn off the oven, crack the door, and allow cheesecake to cool for about an hour. Transfer to refrigerator and chill for at least 4 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 800IUCalcium: 60mgIron: 1mg

Notes

To ensure a perfect cheesecake, avoid overbaking, chill well, and feel free to customize with different nuts or chocolates.

Tried this recipe?

Let us know how it was!