Chocolate Pistachio Cheesecake
Indulge in the luxurious decadence of Chocolate Pistachio Cheesecake, a dessert that seamlessly marries rich chocolate flavors with the nutty crunch of pistachios. Featuring a velvety dark chocolate cheesecake filling nestled on a buttery chocolate cookie crust, this show-stopping treat is crowned with a luscious layer of whipped cream and a generous sprinkle of finely chopped pistachios for a touch of elegance. Perfectly creamy and irresistibly smooth, this cheesecake is baked to perfection, chilled for richness, and designed to impress at any gathering. Whether you’re hosting a dinner party or simply craving a sweet indulgence, this stunning creation will satisfy chocolate lovers and pistachio fans alike. With easy-to-follow steps and elegant presentation, this Chocolate Pistachio Cheesecake is your new go-to dessert for special occasions!
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Recipe Information
Ingredients
- 300 grams Chocolate sandwich cookies (e.g., Oreo)
- 85 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar
- 240 grams Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 200 grams Dark chocolate, melted and cooled slightly
- 100 grams Unsalted shelled pistachios, finely chopped
- 240 milliliters Heavy cream
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until well incorporated.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Fold in the melted dark chocolate until the mixture is smooth and fully combined.
Pour the chocolate cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for about 55-60 minutes, or until the center is slightly set but still jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Before serving, prepare the pistachio topping by whipping the heavy cream and powdered sugar together until stiff peaks form.
Spread the whipped cream evenly over the chilled cheesecake and sprinkle the top generously with the chopped pistachios.
Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your Chocolate Pistachio Cheesecake!
Nutrition Facts
Calories |
8499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 624.2 g | 800% | |
| Saturated Fat | 334.1 g | 1671% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2042 mg | 681% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 643.5 g | 234% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 435.5 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1438 mg | 111% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 3587 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
