🍰✨ Heavenly Pistachio White Chocolate Cheesecake – Creamy, Nutty & Irresistible! 💚🤍
A dreamy blend of rich white chocolate, velvety cream cheese, and crunchy pistachios in every bite!
🌟 Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
2 tbsp sugar
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup melted white chocolate
½ cup finely chopped pistachios
For the Topping:
½ cup heavy cream (for whipped topping)
2 tbsp powdered sugar
¼ cup chopped pistachios
White chocolate shavings (optional)
🍽️ Directions:
1️⃣ Preheat & Prep – Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2️⃣ Make the Crust – Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool.
3️⃣ Prepare the Filling – Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and melted white chocolate until combined. Fold in chopped pistachios.
4️⃣ Bake the Cheesecake – Pour filling over crust and smooth the top. Bake for 45-50 minutes, or until the center is slightly jiggly but set.
5️⃣ Cool & Chill – Let cheesecake cool at room temperature, then refrigerate for at least 4 hours (preferably overnight).
6️⃣ Whip the Topping – Beat heavy cream and powdered sugar until stiff peaks form. Spread or pipe over the chilled cheesecake.
7️⃣ Garnish & Serve – Sprinkle with chopped pistachios and white chocolate shavings. Slice and enjoy!
⏳ Prep Time: 20 min | Cook Time: 50 min | Chill Time: 4 hrs | Calories: ~350 kcal per slice
💡 Tips:
✔ Toast the pistachios for extra depth of flavor.
✔ Use a water bath while baking for a smooth, crack-free cheesecake.
✔ Drizzle with white chocolate sauce for an extra indulgent touch!
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