Pistachio Cheesecake With Topping (Ready-to-Print Version)

Creamy cheesecake layered with pistachio accents and a crisp nut crust, finished with a decadent white chocolate topping.

# What You’ll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup finely ground unsalted pistachios
03 - 1/4 cup granulated sugar
04 - 6 tablespoons unsalted butter, melted

→ Filling

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

→ Topping

14 - 1/2 cup chopped white chocolate
15 - 2 tablespoons pistachio paste
16 - 1/4 cup heavy cream
17 - 1/4 cup coarsely chopped unsalted pistachios

# Step-by-Step Guide:

01 - Combine graham cracker crumbs, granulated sugar, and finely ground pistachios in a mixing bowl. Add the melted unsalted butter and stir until well moistened. Press mixture evenly into the bottom and up the sides of a 9-inch springform pan, compacting firmly. Bake at 350°F for 5 to 8 minutes until fragrant and just set, then let cool to room temperature.
02 - Reduce oven temperature to 285°F. In a large bowl, blend cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, and vanilla extract on medium-low speed until creamy and smooth. Add pistachio paste and mix until fully incorporated and the color is uniform. Sift in cornstarch and blend thoroughly. Separately beat eggs until combined, then add to the bowl and mix until just smooth.
03 - Pour filling over the cooled crust. Tap the pan gently on the counter to remove air bubbles. Bake in the preheated oven for about 1 hour, until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cake cool inside for 1 to 2 hours to prevent cracking.
04 - Once cake has cooled to room temperature, cover with plastic wrap and refrigerate for at least 5 hours, preferably overnight, to fully set.
05 - In a heat-safe bowl, combine chopped white chocolate, pistachio paste, and heavy cream. Microwave in 30-second bursts or melt over a double boiler, stirring after each, until mixture is glossy and smooth. Fold in chopped pistachios for texture.
06 - Detach cake from pan and place on serving plate. Spread the pistachio topping evenly over the surface with an offset spatula. Slice with a hot, damp knife for clean servings.

# Handy Tips:

01 - For a gluten-free version, substitute the graham crackers for gluten-free cookies.
02 - Cheesecake slices taste best after a night in the refrigerator as flavors develop further.
03 - Use unsalted pistachios for a balanced, natural flavor and vibrant green hue.

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