Pistachio Brittle Cheesecake Recipe

Name: Pistachio Brittle Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 1/2-ounce) package shortbread cookies; 1/2 cup natural unsalted pistachios; 1/4 cup sugar; 1/4 cup (1/2 stick) chilled unsalted butter, diced; 3 (8-ounce) packages cream cheese, room temperature; 1 1/4 cups sugar; 1 teaspoon ground cardamom; 4 large eggs, room temperature; 2 1/4 cups sour cream; 1/2 cup pear nectar; 2 tablespoons all purpose flour; 2 teaspoons vanilla extract; 5 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped; Pistachio Brittle

Servings: persons

1 (5 1/2-ounce) package shortbread cookies
1/2 cup natural unsalted pistachios
1/4 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, diced
3 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon ground cardamom
4 large eggs, room temperature
2 1/4 cups sour cream
1/2 cup pear nectar
2 tablespoons all purpose flour
2 teaspoons vanilla extract
5 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
Pistachio Brittle

1
Preheat oven to 350F.
2
Blend shortbread, nuts and sugar in processor until nuts are finely ground.
3
Add butter; process until moist clumps form.
4
Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
5
Wrap outside of pan with foil.
6
Bake crust until golden, about 15 minutes.
7
Cool crust.
8
Beat cream cheese, sugar and cardamom in large bowl until smooth.
9
Beat in eggs 1 at a time.
10
Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended.
11
Pour filling over crust.
12
Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes.
13
Transfer cheesecake to rack; let cool 10 minutes.
14
Meanwhile, stir white chocolate in top of double boiler set over barely simmering water until smooth (do not allow bottom of bowl to touch water).
15
Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.
16
Spread topping over warm filling.
17
Refrigerate cake uncovered overnight.
18
Cut around pan sides; release pan sides.
19
Place cake on platter.
20
Stand brittle pieces on edge in topping on cheesecake.

1280

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 1 (5 1/2-ounce) package shortbread cookies, 1/2 cup natural unsalted pistachios, 1/4 cup sugar, 1/4 cup (1/2 stick) chilled unsalted butter, diced, and more.

Yes, Pistachio Brittle 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.

That's it — enjoy your meal!

Pistachio Brittle Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions