Name: Heavenly Pistachio White Chocolate Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (or digestive biscuits); 1/2 cup unsalted butter, melted; 2 tablespoons granulated sugar; 24 oz (3 packages) cream cheese, softened; 8 oz white chocolate, melted; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup shelled pistachios, finely chopped (plus extra for garnish); Whipped cream (for topping, optional); White chocolate shavings (for topping, optional)

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Why You’ll Love This Recipe

This cheesecake blends the silky richness of white chocolate with the earthy crunch of pistachios, delivering a unique flavor profile that stands out from traditional cheesecakes. The smooth, creamy filling contrasts beautifully with the crisp graham cracker crust, while the elegant topping adds texture and visual appeal. It’s surprisingly simple to make for such a refined dessert, and it’s guaranteed to impress your guests every time.

Ingredients

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

For the Crust:
graham cracker crumbs (or digestive biscuits)
unsalted butter, melted
granulated sugar

For the Cheesecake Filling:
cream cheese, softened
white chocolate, melted
powdered sugar
vanilla extract
large eggs
pistachios, shelled and finely chopped (reserve a few for garnish)

For the Topping (optional):
whipped cream
chopped pistachios
white chocolate shavings

Directions

Prepare the Crust:

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool while you prepare the filling.

Make the Filling:
5. In a large bowl, beat softened cream cheese until smooth and creamy.
6. Gradually add in the melted white chocolate, powdered sugar, and vanilla extract, mixing until combined.
7. Add eggs one at a time, mixing on low speed to avoid incorporating too much air.
8. Gently fold in the chopped pistachios.

Bake the Cheesecake:
9. Pour the filling over the cooled crust.
10. Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
11. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.

Chill and Serve:
12. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
13. Before serving, decorate with whipped cream, chopped pistachios, and white chocolate shavings.

Servings and timing

Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 4 hours (or overnight for best results)
Total Time: Approximately 5 hours and 20 minutes

Variations

Nut-Free Version: Skip the pistachios and add a swirl of raspberry or strawberry puree for a fruity twist.
Chocolate Base: Swap the graham cracker crust for a chocolate cookie crust for a deeper flavor contrast.
No-Bake Option: Prepare the filling using gelatin for stabilization and chill instead of baking for a lighter texture.
Pistachio Paste: Add a tablespoon of pistachio paste to the filling for a more intense nutty flavor.
Mini Cheesecakes: Use a muffin tin with liners to make individual portions, perfect for parties or gatherings.

Storage/Reheating

Store any leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Cheesecake should not be reheated, but it can be served chilled or at room temperature for the best texture and flavor.

FAQs

How do I know when the cheesecake is done baking?

The center should be set but still have a slight jiggle. It will continue to firm up as it cools.

Can I use roasted salted pistachios?

It’s best to use unsalted pistachios to control the flavor, but roasted is fine if unsalted is unavailable.

Can I substitute the white chocolate with dark or milk chocolate?

Yes, but it will change the flavor significantly. White chocolate offers a more delicate sweetness that pairs well with pistachios.

What’s the best way to melt white chocolate?

Use a double boiler or microwave in 15-second intervals, stirring in between until smooth.

Can I make this cheesecake in advance?

Yes, it actually tastes better when made a day ahead. Chill overnight for best results.

What if I don’t have a springform pan?

You can use a regular 9-inch round pan lined with parchment, but removing the cheesecake may be more difficult.

How can I prevent cracks in my cheesecake?

Avoid over-mixing the batter and let it cool slowly in the oven with the door cracked open.

Is it necessary to use a water bath?

This recipe doesn’t require one, but a water bath can help with even baking and reducing cracks.

Can I freeze the entire cheesecake?

Yes, wrap it tightly in plastic wrap and foil. Freeze for up to 2 months and thaw in the fridge before serving.

How do I get clean slices when cutting?

Use a sharp knife dipped in hot water and wiped clean between each slice for the best presentation.

Conclusion

This Heavenly Pistachio White Chocolate Cheesecake is a delightful blend of creamy indulgence and nutty sophistication. Whether you’re serving it for a celebration or enjoying a slice on a quiet evening, its rich texture and balanced flavor make it an unforgettable dessert. With simple steps and stunning results, it’s a recipe worth adding to your favorites.

Heavenly Pistachio White Chocolate Cheesecake

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This luxurious Pistachio White Chocolate Cheesecake is rich, creamy, and infused with the nutty flavor of pistachios and the sweetness of white chocolate. It features a buttery graham cracker crust and a decadent topping, making it perfect for special occasions.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 10–12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes. Let cool while preparing filling.
In a large bowl, beat cream cheese until smooth.
Add melted white chocolate, powdered sugar, and vanilla extract. Mix until combined.
Add eggs one at a time, mixing on low speed.
Fold in chopped pistachios.
Pour filling over cooled crust.
Bake for 50–60 minutes, until center is set but slightly jiggly.
Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
Transfer cheesecake to refrigerator and chill for at least 4 hours, preferably overnight.
Before serving, top with whipped cream, chopped pistachios, and white chocolate shavings if desired.