Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup pistachios, chopped
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the melted white chocolate, powdered sugar, and vanilla extract, mixing until fully combined.
- Whip the heavy cream to stiff peaks in a separate bowl, then gently fold it into the cream cheese mixture. Stir in the chopped pistachios.
- Pour the cheesecake filling into the prepared crust. Bake for 50-60 minutes or until the center looks set but slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving. Top with additional chopped pistachios before serving.
Notes
For a gluten-free version, swap the graham cracker crust for a nut-based crust. Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg