Ingredients for Chocolate Pistachio Cheesecake
- Oreo Cookie Crumbs
- ½ cup shelled pistachios (toasted and roughly chopped)
- 1 ½ cups granulated sugar + ½ cup powdered sugar
- Butter
- 3 (8-ounce) packages cream cheese
- Dark Chocolate
- 4 large eggs
- 1 cup heavy cream
- ½ cup powdered sugar
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How to Make Chocolate Pistachio Cheesecake
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine 1 ½ cups chocolate sandwich cookies (finely crushed), ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the cookie mixture firmly into the bottom and up the sides of a 10-inch tart pan with a removable bottom.
- Bake the crust for 8-10 minutes, or until fragrant and lightly golden. Let cool completely on a wire rack.
- Make the filling: In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 ½ cups granulated sugar with an electric mixer until smooth and creamy (about 4 minutes).
- Beat in 4 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Melt 1 cup semi-sweet chocolate chips; stir until smooth. Gently pour into the cream cheese mixture and mix until just combined.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Place the tart pan in a larger roasting pan; pour enough hot water into the larger pan to come halfway up the sides of the tart pan (this creates a water bath for even baking).
- Bake for 50-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Do not overbake.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- Make the pistachio cream: In a food processor, combine ½ cup shelled pistachios (toasted and roughly chopped), ½ cup powdered sugar, and 1 cup heavy cream. Process until smooth and creamy.
- Spread the pistachio cream evenly over the chilled cheesecake.
- Refrigerate for at least 30 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
184g
Fat
174g
Carbs
19g
