Pistachio White Chocolate Cheesecake
- 1¼ cups bordeaux cookies
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup Nature's Eats Pistachios (shelled), chopped
- ½ teaspoon almond extract
- 3 - 8 ounce packages cream cheese, room temperature
- ¾ cup granulated sugar
- 4 large eggs 6 ounces white chocolate, melted
- 1 cup Nature's Eats Pistachios, shelled and chopped
Smooth cheesecake punctuated with nutty pistachio for a nice kick.
Preheat oven to 350ºF (180ºC).
Combine all crust ingredients in small bowl and mix well. Press firmly in bottom and 1 inch up sides of 9-inch springform pan. Bake for 10 minutes at 350°F (180ºC). Remove and allow to cool.
Wrap outside bottom and sides of pan with heavy-duty aluminum foil. Reduce oven temperature to 325ºF (160ºC).
In a large bowl, beat cream cheese until smooth. Add sugar. Beat until mixture is very soft. Add eggs, one at a time, beating until combined. Add white chocolate. Beat until combined. Do not over-beat*. Reserve 2 tablespoons Nature's Eats Pistachios (shelled). Stir in remaining Nature's Eats Pistachios (shelled). Pour mixture into crust and sprinkle remaining pistachios on top.
Place pan in a larger pan such as a roasting pan. Pour boiling water into larger pan until ½" deep. Place in oven and bake 1½ hours. Refrigerate 4 hours or overnight. When ready to serve, release sides of springform pan, and transfer cheesecake to a serving plate. Cut into wedges.