Table of Contents
- Key Takeaways
- Why This White Chocolate Cheesecake is a Must-Try
- The Charm of Pistachios in Your Cheesecake Base
- Perfecting the Texture: A Cheesecake Worth Celebrating
- Occasions That Deserve a Slice of This Dessert
- From Patricia’s Kitchen to Yours
- Helpful Notes & Tips
Key Takeaways
This recipe from Patricia Universe offers a delightful spin on a classic dessert. With a creamy white chocolate filling and a crunchy pistachio crust, this white chocolate cheesecake is perfect for holiday desserts or whenever you’re craving something elegant yet easy to make. It’s a recipe that blends gourmet flavor with beginner-friendly steps.
Why This White Chocolate Cheesecake is a Must-Try
If you’ve ever dreamed of the perfect blend of richness and elegance, this white chocolate cheesecake is it. The velvety cream cheese paired with luscious melted white chocolate creates a luxurious bite that’s hard to forget. This dessert is a testament to how simple ingredients can transform into something magical, making it a go-to for any celebration or sweet tooth satisfaction.
The Charm of Pistachios in Your Cheesecake Base
Adding finely chopped pistachios to the crust not only gives this cheesecake a beautiful, nutty flavor, but also adds a hint of color and texture. It’s one of those easy recipes that surprises everyone at the table. This sweet easy recipe adds a subtle crunch that perfectly contrasts the creamy layers above.
Perfecting the Texture: A Cheesecake Worth Celebrating
The smooth and airy texture of this white chocolate cheesecake comes from the balance of cream cheese, sour cream, and whipped cream. When done right, each bite feels like a small celebration. Even better, this is one of those quick and easy recipes you can rely on for both casual dinners and holiday get-togethers.
Occasions That Deserve a Slice of This Dessert
Whether it’s a birthday, dinner party, or simply a weekend indulgence, this white chocolate cheesecake fits right in. It’s an excellent example of holiday desserts that offer elegance without hassle. With a prep time that fits into your busy day, and a flavor that wows guests, it’s truly gourmet made simple.
From Patricia’s Kitchen to Yours
Patricia, the creative voice behind Patricia Universe, crafted this recipe to blend simplicity and indulgence. If you’re browsing for desserts or no bake desserts that truly impress, this cheesecake is the one to bookmark. It’s a joyful experience to bake, serve, and savor.
Helpful Notes & Tips
Always start with room-temperature cream cheese for a smoother batter. Toast the pistachios for an extra depth of flavor. And don’t skip the cooling step—it helps the white chocolate cheesecake set properly. For best presentation, garnish with freshly whipped cream and a generous sprinkle of chopped pistachios.
Heavenly White Chocolate Cheesecake with Pistachio Crust
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pistachios
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 8 oz white chocolate, melted and slightly cooled
- Whipped cream and chopped pistachios for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, chopped pistachios, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then remove and let cool slightly.
- In a large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and vanilla extract and mix until combined.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream.
- Fold in the melted white chocolate until smooth and well incorporated.
- Pour the filling over the crust. Bake for 50–60 minutes or until the center is just set.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and chopped pistachios.
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