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Creamy Pistachio Cheesecake with White Chocolate Ganache Recipe

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4 from 52 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes plus chilling time
  • Yield: 14 servings

Description

This Pistachio Cheesecake recipe features a rich, nutty pistachio paste blended into a creamy, tangy cream cheese filling atop a buttery, pistachio-infused graham cracker crust. Topped with a luscious pistachio white chocolate ganache and garnished with finely ground and chopped pistachios, this elegant dessert is perfect for impressing guests or indulging yourself with a showstopping treat.

Ingredients

Crust

  • 5.6 oz Graham crackers/biscuits
  • 1/3 cup Pistachios
  • 6 tablespoons Butter (melted)
  • 1 tablespoon Milk

Filling

  • 14.1 oz peeled roasted Pistachios (for pistachio paste)
  • 4 cups Cream cheese
  • 1 cup Sugar
  • 3/4 cup Pistachio paste
  • 4 Eggs
  • 1 teaspoon Vanilla extract
  • 1/4 cup Heavy cream
  • 1/2 cup Sour cream
  • 1½ tablespoons Cornstarch

Topping

  • 120 g White chocolate
  • 1/4 cup Heavy cream
  • 3 tablespoons Pistachio paste
  • Pistachios (finely ground and chopped for garnish)

Instructions

  1. Make Pistachio Paste: Place peeled and roasted pistachios in a high-speed blender and blend until smooth and creamy, about 10–15 minutes, scraping down the sides as needed. If the paste becomes warm, refrigerate it before using to firm up.
  2. Preheat Oven & Prepare Crust: Preheat your oven to 325°F (160°C). In a food processor, pulse graham crackers and pistachios into fine crumbs. Add melted butter and milk, pulsing to combine. Press this mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 7–8 minutes, then set aside to cool. Lower the oven temperature to 300°F (150°C).
  3. Make the Filling: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Stir in the pistachio paste until fully incorporated. Add eggs one at a time, mixing gently after each addition—avoid overmixing. Then add vanilla extract, sour cream, heavy cream, a pinch of salt, and cornstarch. Mix on low speed until the batter is smooth and uniform.
  4. Bake in a Water Bath: Wrap the springform pan with foil tightly to prevent leaks. Pour the filling over the cooled crust. Place the pan inside a larger roasting pan, then pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake for 45–50 minutes in the preheated oven, until the edges are set but the center still jiggles slightly when gently shaken.
  5. Cool the Cheesecake: Turn off the oven but leave the cheesecake inside for 1 hour to slowly cool. Then remove from the oven and allow to cool at room temperature for another hour. After that, refrigerate the cheesecake for at least 4 hours or preferably overnight for the best texture.
  6. Prepare Pistachio Ganache Topping: Heat the heavy cream until it begins to simmer. Pour the hot cream over the chopped white chocolate in a bowl and let it sit for 1 minute. Stir gently until the mixture is smooth and glossy. Mix in the pistachio paste until fully combined. Pour this ganache evenly over the chilled cheesecake and spread to the edges. Refrigerate for 1 hour or until set.
  7. Decorate and Serve: Finely grind pistachios and use a sieve to dust them around the edges of the cheesecake. Optionally, decorate with chopped pistachios or extra pistachio paste for extra flavor and visual appeal. Slice and enjoy your decadent pistachio cheesecake!

Notes

  • Pistachio paste can be made fresh by blending peeled roasted pistachios, or you can use 100% pistachio store-bought paste; avoid sweetened spreads to maintain authentic flavor and texture.
  • If you don’t have graham crackers, try digestive biscuits, vanilla wafers, speculoos, or gingersnaps for the crust.
  • Use full-fat block cream cheese for the creamiest texture; Neufchatel can work as a lighter substitute.
  • Wrap the springform pan carefully with foil to avoid water leaks during the water bath baking.
  • Slow cooling inside the oven helps prevent cracks and ensures a smooth texture.
  • Make sure the white chocolate is of high quality with cocoa butter as a main ingredient for the ganache.
  • Refrigerate the cheesecake overnight for best flavor development and texture before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/creamy-pistachio-cheesecake-with-white-chocolate-ganache-recipe/