This Heavenly Pistachio White Chocolate Cheesecake is an absolute treat! It brings together the rich, nutty flavor of pistachios and the creamy sweetness of white chocolate. Plus, it’s perfect for special occasions or for when you just want to spoil yourself. Imagine serving this stunning dessert to your family or friends; they’ll feel so special!

How to Make Heavenly Pistachio White Chocolate Cheesecake

Ingredients:

1 1⁄2 cups graham cracker crumbs
1⁄4 cup granulated sugar
1⁄2 cup unsalted butter, melted
1⁄2 cup crushed pistachios
16 oz cream cheese, softened
1 cup heavy cream
1⁄2 cup sour cream
3⁄4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup unsalted pistachios, shelled and roasted
1 cup white chocolate chips
1⁄4 cup chopped pistachios (for topping)
1⁄2 cup white chocolate chips, melted (for topping)
Whipped cream for serving (optional)

Directions:

Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, melted butter, and crushed pistachios. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes, then let it cool.

Step 2: Prepare the Cheesecake Filling
Melt the white chocolate chips and let them cool a little. Pulse the unsalted pistachios until finely ground. In a big bowl, beat the softened cream cheese until smooth. Add the heavy cream, sour cream, sugar, and vanilla extract, mixing well. Then, add the eggs one at a time, stirring after each one. Finally, stir in the melted white chocolate and ground pistachios until mixed.

Step 3: Assemble and Bake
Pour the cheesecake filling over your cooled crust. Bake the cheesecake for about 55-65 minutes. When the edges are set but the center is still jiggly, turn off the oven and leave the cheesecake inside for an hour with the door slightly open. This helps prevent cracks. After that, let it cool to room temperature, then refrigerate for at least 4 hours.

Step 4: Add Toppings
After chilling, melt some white chocolate for drizzling. Carefully drizzle it over the cheesecake and sprinkle chopped pistachios on top. You can also add whipped cream if you like!

Step 5: Serve & Enjoy
When ready to serve, gently remove the cheesecake from the springform pan, slice it up, and enjoy chilled.

How to Serve Heavenly Pistachio White Chocolate Cheesecake

This cheesecake is best served chilled. You can enjoy it plain, or you can top it with extra whipped cream, melted white chocolate, or even fresh berries for a nice touch!

How to Store Heavenly Pistachio White Chocolate Cheesecake

Store any leftovers in the fridge. Make sure to cover it or place it in an airtight container. It will stay fresh for about 4-5 days.

Tips to Make Heavenly Pistachio White Chocolate Cheesecake

For the creamiest cheesecake, beat the cream cheese well until there are no lumps.
Don’t skip the chilling time. It helps the flavors develop and firm up the cheesecake.
Use quality white chocolate for the best flavor.

Variation

You can try swapping out the pistachios for other nuts like almonds or hazelnuts, and you can even add a layer of fruit on top for a fresh twist!

FAQs

Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may change the texture slightly.

Can I freeze the cheesecake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and place it in the freezer. Thaw it in the fridge before serving.

How long does the cheesecake take to set?
It’s best to chill it for a minimum of 4 hours, but overnight is ideal for the best texture and flavor.

Heavenly Pistachio White Chocolate Cheesecake

This Heavenly Pistachio White Chocolate Cheesecake is an absolute treat! It brings together the rich, nutty flavor of pistachios and the creamy sweetness of white chocolate. Plus, it's perfect for special occasions or for when you just want to spoil yourself. Imagine serving this stunning dessert to your family or friends; they’ll feel so special!

Print Recipe Pin Recipe

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter melted
1/2 cup crushed pistachios
16 oz cream cheese softened
1 cup heavy cream
1/2 cup sour cream
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup unsalted pistachios shelled and roasted
1 cup white chocolate chips
1/4 cup chopped pistachios for topping
1/2 cup white chocolate chips melted (for topping)
Whipped cream for serving optional

Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, melted butter, and crushed pistachios. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes, then let it cool.
Step 2: Prepare the Cheesecake Filling
Melt the white chocolate chips and let them cool a little. Pulse the unsalted pistachios until finely ground. In a big bowl, beat the softened cream cheese until smooth. Add the heavy cream, sour cream, sugar, and vanilla extract, mixing well. Then, add the eggs one at a time, stirring after each one. Finally, stir in the melted white chocolate and ground pistachios until mixed.
Step 3: Assemble and Bake
Pour the cheesecake filling over your cooled crust. Bake the cheesecake for about 55-65 minutes. When the edges are set but the center is still jiggly, turn off the oven and leave the cheesecake inside for an hour with the door slightly open. This helps prevent cracks. After that, let it cool to room temperature, then refrigerate for at least 4 hours.
Step 4: Add Toppings
After chilling, melt some white chocolate for drizzling. Carefully drizzle it over the cheesecake and sprinkle chopped pistachios on top. You can also add whipped cream if you like!
Step 5: Serve & Enjoy
When ready to serve, gently remove the cheesecake from the springform pan, slice it up, and enjoy chilled.