💚🍰 Nuuva Pistachio Cheesecake

Directions

1. Step 1: Prepare the Crust

2. Preheat the oven to 300°F (150°C).

3. Grease and line the bottom of a 9-inch springform pan.

4. Combine the crushed cookies and melted butter in a bowl.

5. Press the mixture firmly into the bottom of the pan.

6. Bake for 10 minutes, then allow to cool while preparing the filling.

7. Step 2: Prepare the Filling

8. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

9. Add the sour cream and mix until fully incorporated.

10. Add the melted white chocolate and Nuuva Pistachio Spread, mixing until smooth.

11. Add the vanilla extract.

12. Sprinkle in the cornstarch and mix until combined.

13. Add the eggs one at a time, mixing on low speed after each addition.

14. Mix only until incorporated to avoid incorporating excess air.

15. Step 3: Bake

16. Pour the filling over the prepared crust.

17. Smooth the top with a spatula.

18. Bake at 300°F (150°C) for 1 hour and 20 minutes.

19. The cheesecake should be mostly set with a slight jiggle in the center.

20. Step 4: Slow Cool

21. Turn off the oven.

22. Leave the cheesecake inside the oven with the door closed for 1 additional hour.

23. Remove from the oven and allow to cool completely at room temperature.

24. Step 5: Chill

25. Cover and refrigerate for at least 6 hours, preferably overnight.

26. This resting time allows the cheesecake to fully set and develop its flavor.

27. Step 6: Serve

28. Remove from the refrigerator 20 minutes before serving.

29. Slice with a warm knife for clean cuts.

30. Garnish with additional Nuuva Pistachio Spread, chopped pistachios, or white chocolate shavings if desired.