Pistachio Cheesecake With Topping (Printer-Friendly)

Lush layers of cream cheese and pistachio, finished with a white chocolate pistachio topping—perfect for sweet occasions.

# List of Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 2/3 cup unsalted pistachios, finely ground
03 - 3 tablespoons granulated sugar
04 - 7 tablespoons unsalted butter, melted

→ Filling

05 - 24 ounces full-fat cream cheese, softened to room temperature
06 - 3/4 cup granulated sugar
07 - 1/2 cup sour cream
08 - 1/3 cup heavy cream
09 - 1/8 teaspoon kosher salt
10 - 1 1/2 teaspoons pure vanilla extract
11 - 1/2 cup pistachio paste
12 - 2 tablespoons cornstarch, sifted
13 - 3 large eggs, room temperature

→ Topping

14 - 4 ounces white chocolate, chopped
15 - 1/4 cup heavy cream
16 - 3 tablespoons pistachio paste
17 - 1/3 cup unsalted pistachios, chopped

# Preparation Steps:

01 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, and finely ground pistachios. Stir to blend. Pour in melted butter and mix until all crumbs are thoroughly moistened. Firmly press the mixture into the bottom and up the sides of a greased 9-inch springform pan. Compact the surface using the bottom of a measuring cup for an even layer. Bake at 350°F for 5 to 8 minutes just until fragrant and set. Remove from oven and allow to cool completely.
02 - Reduce oven temperature to 285°F. Using an electric mixer on medium-low, combine cream cheese, granulated sugar, sour cream, heavy cream, salt, and vanilla extract until completely smooth with no lumps. Blend in pistachio paste until the batter is uniform in color. Sift in cornstarch and mix until fully incorporated. Whisk eggs in a separate bowl, then gently fold into the batter until glossy and cohesive. Avoid overbeating to maintain a creamy texture.
03 - Pour the filling over the cooled crust, smoothing the top. Tap the pan gently on the counter to release air bubbles. Bake for 55 to 65 minutes. The edges will be firm and the center should retain a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool for 1 to 2 hours to prevent cracking.
04 - Once at room temperature, cover the cheesecake tightly with plastic wrap and refrigerate for at least 5 hours, preferably overnight, to fully set the filling for clean slicing.
05 - Place chopped white chocolate, pistachio paste, and heavy cream in a heatproof bowl. Microwave in 30-second intervals or set over a bain-marie, stirring after each, until melted and glossy. Stir in chopped pistachios for texture.
06 - Run a thin knife along the edge of the cooled cheesecake to loosen. Release the springform pan and transfer cheesecake to a serving plate. Spoon pistachio topping evenly across the surface and spread gently. Slice with a hot, damp knife for clean portions.

# Additional Suggestions:

01 - Let cream cheese fully soften at room temperature for the smoothest filling.
02 - Chill the cheesecake overnight for best texture and flavor; flavors deepen after a rest.
03 - Swap in gluten-free graham crackers to make this dessert gluten free.
04 - Store in the refrigerator tightly covered for up to five days; freeze individual slices if desired.
05 - Substitute full-fat Greek yogurt for sour cream if needed.

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