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.

No additional tips available.

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

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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.

Pistachio Brittle Cheesecake

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