💚🍰 Nuuva Pistachio Cheesecake

💚🍰 Nuuva Pistachio Cheesecake

Creamy, silky, and packed with rich pistachio flavor, this baked cheesecake combines a buttery cookie crust with a luxurious filling made with Nuuva Pistachio Spread and white chocolate. The result is a perfectly balanced dessert that’s smooth, de...

Author

Jackie Garcia

Prep Time

25 minutes

Cook Time

1 hours 20 minutes

Servings

10–12 servings

Category

Dessert / Cheesecake

Cuisine

American

Ingredients

• For the Crust
• * 2½ cups (8.8 oz / 250 g) crushed cookies (graham crackers or digestive biscuits)
• * 5 tbsp (2.5 oz / 70 g) unsalted butter, melted
• For the Filling
• * 24 oz (680 g / 3 packages) cream cheese, softened
• * ½ cup (3.5 oz / 100 g) granulated sugar
• * ¾ cup + 1 tbsp (7 oz / 200 g) sour cream
• * 7 oz (200 g) white chocolate, melted and slightly cooled
• * ¾ cup (7 oz / 200 g) Nuuva Pistachio Spread
• * 3 large eggs
• * 2 tbsp (0.5 oz / 15 g) cornstarch
• * 1 tsp vanilla extract

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.