Pistachio Cheesecake With Pistachio Topping

Pistachio Cheesecake with Pistachio Topping: A Creamy and Nutty Delight

If you’re a fan of pistachios and creamy cheesecakes, this Pistachio Cheesecake with Pistachio Topping is the dessert of your dreams. It combines a crunchy pistachio-infused graham cracker crust with a rich, creamy pistachio-flavored cheesecake filling, and it’s finished with a luxurious pistachio and white chocolate topping. This decadent cheesecake is perfect for special occasions, family gatherings, or when you simply want to treat yourself to a unique, nutty dessert.

Ingredients:

For the Pistachio Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup pistachios, ground (unsalted)
• 1 tablespoon granulated sugar
• 90g butter, melted

For the Cheesecake Filling:

• 480g full-fat cream cheese, room temperature
• 100g sour cream
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• ½ teaspoon kosher salt
• ¾ cup granulated sugar
• 2 eggs
• 50g pistachio paste
• 2 tablespoons cornstarch

For the Pistachio Topping:

• 200g white chocolate
• ⅓ cup heavy cream
• ¼ cup pistachios, chopped
• 40g pistachio paste

Directions:

Step 1: Prepare the Pistachio Crust

1. Mix the Ingredients
   In a mixing bowl, combine the graham cracker crumbs, ground pistachios, and 1 tablespoon of granulated sugar. Stir until well blended.
2. Add the Butter
   Pour the melted butter over the crumb mixture and stir until everything is well coated and resembles wet sand.
3. Form the Crust
   Press the mixture evenly and firmly into the bottom of a 9-inch cake pan to form the crust.
4. Bake the Crust
   Preheat your oven to 180°C (350°F) and bake the crust for 5-8 minutes, until lightly golden. Keep a close eye on it to avoid burning. Once baked, set the crust aside to cool to room temperature.

Step 2: Make the Cheesecake Filling

1. Lower the Oven Temperature
   After baking the crust, reduce the oven temperature to 140°C (280°F).
2. Mix the Cream Cheese Base
   In a large bowl, beat the room-temperature cream cheese, granulated sugar, sour cream, heavy cream, salt, and vanilla extract with an electric mixer until smooth and creamy.
3. Add the Pistachio Paste
   Mix the pistachio paste into the cream cheese mixture until fully incorporated.
4. Add Cornstarch
   Sift the cornstarch into the mixture and continue mixing until the batter is smooth and lump-free.
5. Fold in the Eggs
   Lightly whisk the eggs and gently fold them into the batter, mixing until the eggs are fully blended into the cheesecake filling.
6. Prepare for Baking
   Pour the cheesecake batter over the cooled crust and tap the pan gently on a flat surface to release any air bubbles.
7. Bake the Cheesecake
   Bake at 140°C (280°F) for about 1 hour. The edges should be set, and the center should have a slight jiggle.

Step 3: Cool and Chill the Cheesecake

1. Cool in the Oven
   Once the cheesecake is baked, turn off the oven and allow the cheesecake to cool inside with the oven door slightly ajar for 1-2 hours. This gradual cooling process helps prevent cracks.
2. Chill in the Fridge
   After cooling, wrap the cheesecake in plastic wrap and refrigerate for at least 5 hours or overnight to allow it to fully set.

Step 4: Make the Pistachio Topping

1. Prepare the Ganache
   In a medium bowl, combine the chopped white chocolate, pistachio paste, and heavy cream. Microwave in 30-second intervals, stirring between each interval, or melt the mixture using a bain-marie until smooth.
2. Add Pistachios
   Stir in the chopped pistachios for extra crunch.

Step 5: Assemble and Serve

1. Remove Cheesecake from Pan
   Carefully run a knife around the edges of the cheesecake to loosen it from the pan. Remove the cheesecake from the pan and place it on a serving plate.
2. Top with Pistachio Ganache
   Spread the pistachio ganache evenly over the cheesecake with a spoon or spatula.
3. Serve and Enjoy
   Slice the cheesecake and serve. Enjoy each creamy, nutty bite with the perfect balance of sweet pistachio and white chocolate!

Recipe Summary:

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Cooling Time: 5+ hours
• Total Time: 6+ hours
• Servings: 12 slices
• Calories: 450 kcal per slice

Tips for the Best Pistachio Cheesecake:

• Use Room-Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to ensure a smooth, lump-free cheesecake filling.
• Pistachio Paste: If you can’t find pistachio paste, you can make your own by blending shelled pistachios with a small amount of oil until smooth.
• Avoid Overmixing: When adding the eggs, be gentle and avoid overmixing the batter to prevent too much air from being incorporated, which can cause cracks during baking.

Why You’ll Love This Pistachio Cheesecake

This Pistachio Cheesecake with Pistachio Topping is a luxurious, creamy dessert that’s perfect for pistachio lovers. The pistachio-flavored filling is rich and velvety, and the crunchy pistachio crust adds a delightful contrast in texture. The white chocolate and pistachio topping takes it to the next level, making each bite a true indulgence. It’s a perfect dessert for special occasions or when you want to impress your guests with something extraordinary.

Storage and Serving Tips:

Store the cheesecake in the refrigerator for up to 5 days, tightly wrapped or in an airtight container. For longer storage, you can freeze the cheesecake (without the topping) for up to 1 month. Thaw it in the refrigerator overnight before serving.

Whether you’re celebrating a special event or just craving something rich and nutty, this Pistachio Cheesecake with Pistachio Topping is a must-try dessert. Enjoy!

Pistachio Cheesecake With Pistachio Topping

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• Author: Dulcia
• Total Time: 6+ hours
• Yield: 12 1x

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Description

This Pistachio Cheesecake with Pistachio Topping is a decadent dessert featuring a buttery graham cracker crust mixed with ground pistachios, a creamy pistachio-flavored cheesecake filling, and a luscious white chocolate pistachio topping. The blend of rich cream cheese and nutty pistachios creates an irresistible dessert that’s perfect for special occasions or as a treat for pistachio lovers!

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Ingredients

Scale 1x2x3x

For the Pistachio Crust:
1 ½ cups graham crackers crumbs
½ cup pistachios, ground (unsalted)
1 tablespoon granulated sugar
90g butter, melted
For the Cheesecake Filling:
480g full-fat cream cheese, room temperature
100g sour cream
1 teaspoon vanilla extract
¼ cup heavy cream
½ teaspoon kosher salt
¾ cup granulated sugar
2 eggs
50g pistachio paste
2 tablespoons cornstarch
For the Pistachio Topping:
200g white chocolate
⅓ cup heavy cream
¼ cup pistachios, chopped
40g pistachio paste

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Instructions

Prepare the Crust: In a mixing bowl, combine graham crackers crumbs, ground pistachios, and granulated sugar. Mix well.
Add melted butter to the crumb mixture and stir until everything is well coated with butter.
Press the mixture firmly and evenly into a 9-inch cake pan to form the crust.
Bake the crust at 180°C (350°F) for 5-8 minutes, keeping a close eye on it to avoid burning. Once done, let the crust cool to room temperature.
Lower the oven temperature to 140°C (280°F). In a large bowl, beat room-temperature cream cheese, sugar, sour cream, heavy cream, salt, and vanilla extract with an electric mixer until smooth and creamy.
Add the pistachio paste to the cream cheese mixture and mix until fully combined.
Sift the cornstarch into the mixture and continue mixing until smooth and lump-free.
Whisk the eggs and gently fold them into the batter until everything is creamy and well blended.
Pour the cheesecake batter over the prepared crust. Tap the pan gently on a flat surface to release any air bubbles.
Bake at 140°C (280°F) for about 1 hour, until the edges are set and the center is slightly jiggly.
Let the cheesecake cool in the oven with the door slightly open for 1-2 hours. Afterward, wrap the cheesecake in plastic wrap and refrigerate for at least 5 hours or overnight.
Make the Pistachio Topping:
In a medium bowl, combine chopped white chocolate, pistachio paste, and heavy cream. Microwave in 30-second intervals or use a bain-marie, stirring between intervals, until smooth.
Stir in chopped pistachios.
Carefully remove the cheesecake from the pan by running a knife along the edges. Spread the pistachio topping evenly over the cheesecake with a spoon or spatula.
Slice, serve, and enjoy this creamy pistachio delight!

• Prep Time: 20 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 450