The beautiful nutty flavor of this White Chocolate Cheesecake with Pistachios over a chocolate cookie crust will become a family favorite with the first bite.
12ozchocolate wafer cookiesor chocolate graham crackers
3tbspsugar
½tspsalt
6ozunsalted butter
Cheesecake Filling
5ozshelled pistachiosabout 1 cup
2lbscream cheesesoftened
1 ⅓cupssugar
1tbspflour
4eggslarge
1egg yolklarge
3tbspheavy cream
4ozwhite chocolatemelted and cooled
½cupsour cream
Instructions
Chocolate Cookie Crust
Heat the oven to 325° F. Spray the bottom and the sides of a 9-inch springform pan with cooking spray. Wrap the outside of the pan with foil.
In a food processor, pulse together the pistachios, cookies, sugar, and salt until finely ground. Drizzle the melted butter over the crumbs and pulse until it has the consistency of wet sand.
Transfer the mixture to the prepared pan and press it into the bottom and up the sides of the pan in an even layer using a flat-bottomed measuring cup.
Bake for 8-10 minutes, or until set. Let the crust cool on a wire rack while you prepare the filling.
White Chocolate Filling
Increase the oven temperature to 500° F.
In a food processor, pulse the pistachios until very finely ground, about 30 seconds. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, and flour. Beat on medium-high speed until just combined, about 2-3 minutes. Add in the eggs and egg yolk, one at a time, combining well after each addition. Add the ground pistachios and cream, mixing until just incorporated.
Pour the batter into a bowl and combine with the white chocolate, folding until combined. Pour over the chocolate crust in a smooth layer.
In a large baking pan big enough to hold the spring-form pan, add water to about a depth of 1 inch.
Bake for 10 minutes. Open the oven door for a few seconds to release some heat and lower the temperature to 350F. Bake for 45minutes to 1 hour or until cheesecake is set around the edges, but still loose in the center.
Remove from the oven and spread the sour cream over the top. Return to the oven and cook until browned slightly about 5 minutes. Turn off the heat and crack the oven door open with a wooden spoon. Let cool for 1 hour.
Remove the cheesecake from the oven and place it in the refrigerator. Chill for 8 hours or overnight before serving.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.