Vanilla Spice Pistachio Cheesecake |
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Prep Time: 21 Minutes Cook Time: 90 Minutes |
Ready In: 111 Minutes Servings: 12 |
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Vanilla, cardamom, and white chocolate unite in this creamy holiday dessert. Ingredients:
1/2 (10-oz.) package shortbread cookies (we tested with lorna doone) |
1/2 cup unsalted pistachio nuts |
1/4 cup sugar |
1/4 cup butter, melted |
3 (8-oz.) packages cream cheese, softened |
1 1/4 cups sugar |
1 teaspoon ground cardamom |
2 3/4 cups sour cream, divided |
1 tablespoon all-purpose flour |
1 tablespoon vanilla bean paste or vanilla extract |
4 large eggs |
5 ounces white chocolate, chopped |
garnish: additional unsalted pistachio nuts |
Directions:
1. Place first 3 ingredients in a food processor; process until finely ground. Stir in butter. Press cookie crumb mixture into bottom of an ungreased 9 springform pan. Bake at 350° for 15 minutes.
2. Meanwhile, beat cream cheese, 1 1/4 cups sugar, and cardamom at medium speed with an electric mixer until smooth. Add 1 1/2 cups sour cream, flour, and vanilla bean paste; beat until blended. Add eggs, 1 at a time, beating just until yellow disappears. Pour batter into baked crust.
3. Bake at 300° for 1 hour and 15 minutes or until almost set. Immediately run a knife around edge of pan, releasing sides. Let cool on a wire rack 10 minutes.
4. Meanwhile, place white chocolate in a microwave-safe bowl; microwave at HIGH for 1 minute or until chocolate is soft. Stir until smooth. Whisk in remaining 1 1/4 cups sour cream. Spread white chocolate mixture over warm cheesecake. Let cool completely in pan on wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish cheesecake, if desired.
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