Chocolate Pistachio Cheesecake Recipe

Name: Chocolate Pistachio Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups Oreo cookie crumbs; 1/2 cup unsalted pistachios, ground in a food processor; 1/4 cup sugar; 4 ounces butter, melted; Chocolate Cheesecake Filling; 1 lb cream cheese (room temperature); 6 ounces dark chocolate, melted; 1 egg; 1/3 cup sugar; Pistachio Cream; 1 cup unsalted pistachios; 1 cup heavy cream; 2 cups powdered sugar

Servings: persons

Crust
2 cups Oreo cookie crumbs
1/2 cup unsalted pistachios, ground in a food processor
1/4 cup sugar
4 ounces butter, melted
Chocolate Cheesecake Filling
1 lb cream cheese (room temperature)
6 ounces dark chocolate, melted
1 egg
1/3 cup sugar
Pistachio Cream
1 cup unsalted pistachios
1 cup heavy cream
2 cups powdered sugar

1
Preheat oven to 350 degrees F.
2
In a large mixing bowl, combine all crust ingredients and mix until well combined. Press the cookie mixture into the bottom and sides of a 10-inch tart pan. Bake the crust until fragrant, about 8 minutes. Allow to cool for at least 15 minutes before adding the filling.
3
To prepare the filling, place the cream cheese and sugar in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape the sides of the bowl with a rubber spatula. Continue mixing on low and add the egg; beat to incorporate. Scrape the sides of the bowl again. With the mixer still on low, pour in melted chocolate, and mix.
4
Pour the filling mixture over the cooled crust. If the mixture is too firm to settle, smooth the top of the filling with a few drops of water. Bake until the cake rises and puffs at the center, about 25 minutes. Remove fr om the oven and place on a wire rack to cool. Refrigerate at least 4 hours before proceeding.
5
To make the cream, combine powdered sugar and pistachios in a food processor. While the processor is running, slowly pour in heavy cream.
6
Within a few minutes the mixture will thicken. Spread the cream over the cheesecake.
7
Slice, serve, and enjoy!

1409

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 2 cups Oreo cookie crumbs, 1/2 cup unsalted pistachios, ground in a food processor, 1/4 cup sugar, and more.

Yes, Chocolate Pistachio Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pistachio Cheesecake

How did you like this recipe?

Frequently Asked Questions