Chocolate Pistachio Cheesecake
- Reviews 2
Ready In: 55 mins
Serves: 8
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
Directions
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- To make the cream, combine powdered sugar and pistachios in a food processor. While the processor is running, slowly pour in heavy cream.
- Within a few minutes the mixture will thicken. Spread the cream over the cheesecake.
- Slice, serve, and enjoy!
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