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, decadent, and impossible to resist.
10–12 servings
25 minutes
1 hours 20 minutes
American
Dessert / 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...
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
Step 1: Prepare the Crust
Preheat the oven to 300°F (150°C).
Grease and line the bottom of a 9-inch springform pan.
Combine the crushed cookies and melted butter in a bowl.
Press the mixture firmly into the bottom of the pan.
Bake for 10 minutes, then allow to cool while preparing the filling.
Step 2: Prepare the Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream and mix until fully incorporated.
Add the melted white chocolate and Nuuva Pistachio Spread, mixing until smooth.
Add the vanilla extract.
Sprinkle in the cornstarch and mix until combined.
Add the eggs one at a time, mixing on low speed after each addition.
Mix only until incorporated to avoid incorporating excess air.
Step 3: Bake
Pour the filling over the prepared crust.
Smooth the top with a spatula.
Bake at 300°F (150°C) for 1 hour and 20 minutes.
The cheesecake should be mostly set with a slight jiggle in the center.
Step 4: Slow Cool
Turn off the oven.
Leave the cheesecake inside the oven with the door closed for 1 additional hour.
Remove from the oven and allow to cool completely at room temperature.
Step 5: Chill
Cover and refrigerate for at least 6 hours, preferably overnight.
This resting time allows the cheesecake to fully set and develop its flavor.
Step 6: Serve
Remove from the refrigerator 20 minutes before serving.
Slice with a warm knife for clean cuts.
Garnish with additional Nuuva Pistachio Spread, chopped pistachios, or white chocolate shavings if desired.
