Creamy St Patrick’s Day Pistachio White Chocolate Cheesecake
A creamy, nutty, and festive cheesecake featuring toasted pistachios and melting white chocolate, perfect for St Patrick’s Day celebrations or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 150g)
- 6 tablespoons unsalted butter, melted (85g)
- 2 tablespoons granulated sugar (for crust)
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar (200g)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
- 6 oz (170g) white chocolate, chopped
- ½ cup shelled pistachios, toasted and finely chopped (about 70g)
- 2 tablespoons all-purpose flour (15g)
- ¼ teaspoon salt
- Optional garnish: whole pistachios or crushed pistachios, white chocolate shavings, fresh mint leaves
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake 8-10 minutes. Remove and cool.
- Melt white chocolate gently using a double boiler or microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
- Toast shelled pistachios on a baking sheet in the oven at 325°F (160°C) for 5-7 minutes until fragrant. Cool and chop finely, leaving some texture.
- In a large bowl, beat softened cream cheese with 1 cup sugar until fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Mix in vanilla extract and lemon zest.
- Add flour and salt, mixing just until combined. Gently fold in melted white chocolate and toasted pistachios with a spatula to keep batter airy.
- Pour filling over cooled crust and smooth top. Bake at 325°F (160°C) for 50-60 minutes until edges are set but center jiggles slightly.
- Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to prevent cracking. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, loosen cheesecake from pan edges with a knife and release springform. Garnish with pistachios, white chocolate shavings, and fresh mint leaves.
Notes
Use room temperature ingredients to avoid lumps. Melt white chocolate gently to prevent graininess. Fold pistachios and chocolate gently to keep batter airy. Avoid overbaking; center should jiggle slightly. Cool cheesecake slowly with oven door ajar to prevent cracks. Chill at least 4 hours or overnight for best texture. For gluten-free, substitute crust with almond flour and use dairy-free cream cheese and white chocolate for vegan option.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 24
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 6
Keywords: pistachio cheesecake, white chocolate cheesecake, St Patrick’s Day dessert, creamy cheesecake, nutty dessert, festive cheesecake