Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy cream
- ½ cup white chocolate, melted
- ½ cup pistachios, finely chopped
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased or parchment-lined springform pan to create an even crust layer. Refrigerate while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and continue to mix until well combined and fluffy.
- Add liquids and flavorings: Slowly mix in the heavy cream, melted white chocolate, and vanilla extract until the batter is smooth and well incorporated.
- Incorporate eggs and pistachios: Add the eggs one at a time, blending thoroughly after each addition. Fold in the finely chopped pistachios gently to distribute evenly throughout the filling.
- Assemble and bake: Pour the filling over the chilled crust, smoothing the top with a spatula. Preheat your oven to 325°F (163°C) and bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Serve: Remove the cheesecake from the springform pan, garnish with extra pistachios if desired, slice, and serve chilled.
Notes
- Use room temperature cream cheese to ensure a smooth batter without lumps.
- Do not overbake the cheesecake to keep the texture creamy and prevent cracks.
- For an extra pistachio flavor, toast the pistachios lightly before chopping.
- Store leftovers refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
