Description
This creamy pistachio cheesecake with a pistachio topping is easy to make without a water bath. It features a rich, nutty flavor from real pistachios and a decadent white chocolate and pistachio topping. This dessert is also adaptable to be gluten-free.
Ingredients
Scale
- For the Crust:
- 1 ½ cups Graham Crackers (or gluten-free graham crackers)
- ½ cup Unsalted Pistachios (ground)
- 1 tablespoon Granulated Sugar
- 90g Melted Butter
- For the Filling:
- 480g Full-Fat Cream Cheese (room temperature)
- ¾ cup Granulated Sugar
- 100g Sour Cream (full-fat)
- ¼ cup Heavy Cream
- ½ teaspoon Kosher Salt
- 2 Large Eggs (room temperature)
- 50g Pistachio Paste
- 2 tablespoons Cornstarch (or flour)
- For the Topping:
- 200g White Chocolate (high-quality)
- ⅓ cup Heavy Cream
- ¼ cup Chopped Pistachios
Instructions
- Prepare the Crust: Mix graham cracker crumbs, ground pistachios, and sugar. Combine with melted butter. Press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 5-8 minutes. Cool to room temperature.
- Make the Filling: Lower oven temperature to 280°F (140°C). Beat cream cheese, granulated sugar, sour cream, heavy cream, and salt until smooth. Stir in pistachio paste and cornstarch. Add eggs one at a time, mixing gently after each.
- Combine: Pour filling over the cooled crust. Tap pan gently to remove air bubbles. Bake for about 1 hour, until edges are set and the center has a slight jiggle.
- Cool Gradually: Turn off the oven. Let cheesecake cool in the oven with the door slightly ajar for 1-2 hours to prevent cracking.
- Chill: Wrap the cheesecake tightly and refrigerate for at least 5 hours or overnight.
- Prepare the Topping: Melt white chocolate with heavy cream in the microwave, stirring until smooth. Mix in remaining pistachio paste and chopped pistachios.
- Assemble: Spread the topping evenly over the chilled pistachio cheesecake before serving.
Notes
- Optional: Add fresh berries on top for a refreshing garnish.
- Ensure all dairy ingredients are at room temperature for best results.
- Use quality ingredients for enhanced flavor.
- This recipe can be made gluten-free by using gluten-free graham crackers.
- For a nut-free option, substitute pistachio paste with sunflower seed butter and use a cookie crust made from sunflower seed cookies.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg
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