Description

Creamy, nutty, and irresistibly indulgent, this Pistachio Cheesecake with Pistachio Topping features a buttery pistachio-graham cracker crust, a luscious pistachio cream cheese filling, and a smooth white chocolate pistachio ganache topping. It’s the ultimate dessert for pistachio lovers!

Ingredients

Pistachio Crust:

1 1/2 cups graham cracker crumbs
1/2 cup ground pistachios (unsalted)
1 tablespoon granulated sugar
90 g melted butter

Cheesecake Filling:

480 g full-fat cream cheese, room temperature
100 g sour cream
1 teaspoon vanilla extract
1/4 cup heavy cream
1/2 teaspoon kosher salt
3/4 cup granulated sugar
2 eggs
50 g pistachio paste
2 tablespoons cornstarch

Pistachio Topping:

200 g white chocolate, chopped
1/3 cup heavy cream
1/4 cup chopped pistachios
40 g pistachio paste

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Instructions

Preheat oven to 180°C (350°F).
In a bowl, combine graham cracker crumbs, pistachios, and sugar. Stir in melted butter until fully coated.
Press crust mixture into a 9-inch springform pan. Bake for 5–8 minutes. Let cool.
Reduce oven to 140°C (280°F). In a large bowl, beat cream cheese, sugar, sour cream, heavy cream, salt, and vanilla until smooth.
Mix in pistachio paste, then sift in cornstarch and combine well.
Whisk eggs and fold into the batter until smooth.
Pour over crust, tap pan to release air bubbles.
Bake for about 1 hour, until edges are set and center slightly jiggly.
Turn off oven, leave door ajar, and cool cheesecake for 1–2 hours.
Cover and refrigerate for at least 5 hours.
For topping: Melt white chocolate, pistachio paste, and heavy cream in microwave or bain-marie, stirring until smooth. Add chopped pistachios.
Run knife around edge of cheesecake, remove springform, and spread topping evenly. Serve and enjoy!

Notes

Ensure all ingredients are at room temperature for a smooth filling.
Let the cheesecake set fully in the fridge for best texture and flavor.
The pistachio topping can be made ahead and gently reheated before spreading.