Can I make this cheesecake in advance?

Absolutely! This cheesecake stores well in the refrigerator and can be made a day or two before serving. Just ensure it's covered to retain freshness. The flavors meld beautifully when allowed to sit overnight.

How can I tell when the cheesecake is done?

The cheesecake should be set around the edges but slightly wobbly in the center. It will firm up while cooling. A great test is to gently jiggle the pan; if the center stays mostly still, it's done.

Can I freeze leftovers?

Yes, you can freeze this cheesecake! Wrap individual slices in plastic wrap, then place them in an airtight container. To thaw, simply place them in the refrigerator for a few hours before serving.

What can I serve with this cheesecake?

This cheesecake pairs beautifully with fresh fruits, chocolate ganache, or even caramel sauce. A dollop of whipped cream and a sprinkle of chopped pistachios makes it even more indulgent.

Can I substitute the cream cheese?

You can use Greek yogurt for a lighter cheesecake. However, for the same rich flavor, look for low-fat or alternative cream cheese options. Just ensure they have a similar consistency for best results.

Heavenly Pistachio White Chocolate Cheesecake You’ll Love

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar
3 (8-ounce) packages cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
3 large eggs
1 cup white chocolate chips, melted
1 cup pistachios, chopped
1/4 cup heavy cream
Pistachios for garnish, as needed

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Instructions

Preheat your oven to 325°F (160°C).
Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well and press into the bottom of a springform pan.
In a large mixing bowl, beat the softened cream cheese, white sugar, and vanilla extract until smooth.
Add the eggs one at a time, mixing well after each addition.
Fold in the melted white chocolate and chopped pistachios.
Pour the filling over the crust and bake for 55-60 minutes, or until the center is set.
Let cool before refrigerating for at least 4 hours before serving.

Notes

For a lighter version, consider substituting some of the cream cheese with Greek yogurt. This cheesecake can also be prepared in advance and kept in the refrigerator.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 25g
Sodium: 300mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg