Pistachio Cheesecake with White Chocolate Ganache Recipe

Introduction

This Pistachio Cheesecake is a creamy, nutty delight perfect for special occasions or a luxurious everyday treat. Featuring a crunchy pistachio-graham cracker crust and a rich pistachio-flavored filling topped with white chocolate ganache, it’s sure to impress both visually and in flavor.

Ingredients

• 14.1 oz peeled roasted pistachios
• 1/3 cup pistachios
• 5.6 oz graham crackers or biscuits
• 6 tablespoons butter, melted
• 1 tablespoon milk
• 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
• 3 tablespoons pistachio paste (for ganache)
• 120 g white chocolate
• 1/4 cup heavy cream (for ganache)
• Pistachios, finely ground (for decoration)

Instructions

1. Step 1: Make pistachio paste (optional). Place peeled, roasted pistachios in a high-speed blender and blend until smooth and creamy, about 10–15 minutes, scraping down the sides as needed. If warm, refrigerate before using.
2. Step 2: Preheat oven to 325°F (160°C). In a food processor, pulse graham crackers and 1/3 cup pistachios into fine crumbs. Add melted butter and milk; pulse to combine. Press firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 7–8 minutes, then cool. Reduce oven temperature to 300°F (150°C).
3. Step 3: In a large bowl, beat cream cheese and sugar until smooth. Mix in 3/4 cup pistachio paste until fully incorporated. Add eggs one at a time, mixing just until combined—avoid overmixing. Add vanilla extract, sour cream, 1/4 cup heavy cream, a pinch of salt, and cornstarch. Mix on low speed until smooth.
4. Step 4: Wrap the springform pan with foil to prevent leaks. Pour filling over the crust. Place the pan in a larger roasting pan and fill the pan with hot water halfway up the sides. Bake for 45–50 minutes, until edges are set but the center jiggles slightly.
5. Step 5: Turn off oven and leave cheesecake inside for 1 hour. Remove and cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight.
6. Step 6: Prepare pistachio ganache: Heat 1/4 cup heavy cream until simmering. Pour over white chocolate in a bowl. Let sit 1 minute, then stir until smooth. Stir in 3 tablespoons pistachio paste until incorporated. Pour ganache over chilled cheesecake, spreading evenly. Chill for 1 hour or until set.
7. Step 7: Finely grind pistachios and sift over the cake edges using a sieve. Decorate with chopped pistachios or extra pistachio paste if desired. Slice and serve.

Tips & Variations

• For a quicker option, use store-bought pistachio paste instead of making your own.
• To enhance the crust, toast the graham cracker and pistachio crumbs lightly before mixing with butter.
• If you prefer a stronger pistachio flavor, increase the pistachio paste in the filling by 2 tablespoons.
• Replace white chocolate ganache with dark chocolate ganache for a richer contrast.
• Use salted butter for a subtle sweet-salty balance in the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness. For longer storage, wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving. When reheating ganache-topped slices, serve chilled or allow them to come to room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio paste ahead of time?

Yes, you can prepare the pistachio paste up to a week in advance and keep it refrigerated in an airtight container. Let it come to room temperature before using in the recipe.

What is the purpose of the water bath when baking the cheesecake?

The water bath helps the cheesecake bake evenly and gently by providing moisture, which prevents cracking and ensures a smooth, creamy texture.

Pistachio Cheesecake with White Chocolate Ganache Recipe

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★★★★★

4.9 from 563 reviews

• Author: lina
• Total Time: 6 hours 45 minutes
• Yield: 12 servings 1x

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Description

A rich and creamy Pistachio Cheesecake featuring a buttery graham cracker and pistachio crust, a smooth pistachio-flavored cream cheese filling baked in a water bath for perfect texture, and topped with a luscious pistachio white chocolate ganache. This elegant dessert is garnished with finely ground and chopped pistachios for added crunch and flavor.

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Ingredients

Scale 1x2x3x

Crust

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

Pistachio Paste (Optional)

• 14.1 oz peeled roasted pistachios

Filling

• 4 cups Cream cheese
• 1 cup Sugar
• 3/4 cup Pistachio paste
• 4 Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Sour cream
• 1/4 cup Heavy cream
• 1½ tablespoons Cornstarch
• Pinch of Salt (implied in step 3)

Ganache Topping

• 120 g White chocolate
• 1/4 cup Heavy cream
• 3 tablespoons Pistachio paste

Decoration

• Pistachios, finely ground and chopped

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Instructions

1. Make Pistachio Paste (Optional): Place peeled, roasted pistachios in a high-speed blender and blend for 10–15 minutes until the pistachios turn into a smooth, creamy paste. Scrape down the sides as needed to ensure even blending. If the paste becomes warm, refrigerate it before using in the cheesecake.
2. Preheat Oven & Prepare Crust: Preheat your oven to 325°F (160°C). In a food processor, pulse the graham crackers and pistachios until they form fine crumbs. Add the melted butter and milk, then pulse again until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch (23cm) springform pan to form the crust. Bake the crust for 7–8 minutes to set, then remove from the oven and let cool. Reduce the oven temperature to 300°F (150°C) for the filling.
3. Make the Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the pistachio paste and mix thoroughly to incorporate it fully. Add the eggs one at a time, mixing gently after each addition to avoid overmixing. Then add the vanilla extract, sour cream, heavy cream, a pinch of salt, and cornstarch. Mix on low speed until the filling is smooth and uniform.
4. Bake in a Water Bath: Wrap the outside of the springform pan with foil to prevent water leaks. Pour the cheesecake filling over the cooled crust. Place the pan inside a larger roasting pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan. Bake the cheesecake for 45–50 minutes until the edges are set but the center still jiggles slightly when gently shaken.
5. Cool the Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually. Then allow the cheesecake to cool further at room temperature for another hour. Finally, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
6. Prepare Pistachio Ganache Topping: Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the white chocolate in a bowl and let it sit for 1 minute to melt. Stir gently until the mixture becomes smooth and glossy. Add the pistachio paste and mix well until completely combined. Pour this ganache over the chilled cheesecake and spread evenly. Chill the cheesecake for 1 hour or until the ganache is set.
7. Decorate and Serve: Finely grind some pistachios and sift them over the edges of the cheesecake for decorative effect. Optionally, add chopped pistachios or extra pistachio paste as garnish. Slice the cheesecake and serve chilled for the best texture and flavor experience.

Notes

• Making your own pistachio paste from roasted pistachios results in a fresher, more vibrant flavor but you can also use store-bought pistachio paste to save time.
• Wrapping the springform pan in foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
• Do not overmix the filling after adding eggs to avoid incorporating too much air, which can cause cracks on the cheesecake surface during baking.
• Allowing the cheesecake to cool gradually in the oven and then at room temperature helps prevent cracking and ensures smooth texture.
• The pistachio ganache topping adds a luxurious finish both visually and flavor-wise, complementing the nutty filling wonderfully.
• Refrigerate the cheesecake well before serving to allow it to set properly and enhance the flavors.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pistachio cheesecake, pistachio paste, creamy cheesecake, baked cheesecake, water bath cheesecake, pistachio ganache, nutty dessert