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Recipes

Pistachio Brittle Cheesecake

By Debby Maugans NakosPhotography by Richard Eskite

Recipe information

  • Yield

    Makes 10 to 12 Servings

Ingredients

CRUST

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

FILLING AND TOPPING

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

2

teaspoons

5

ounces

Need to make a substitution?

Preparation

  1. FOR CRUST

    Step 1

    Preheat oven to 350°F. Blend shortbread, nuts and sugar in processor until nuts are finely ground. Add butter; process until moist clumps form. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden, about 15 minutes. Cool crust.

  2. FOR FILLING AND TOPPING

    Step 2

    Beat cream cheese, sugar and cardamom in large bowl until smooth. Beat in eggs 1 at a time. Add 1 cup sour cream, pear nectar, flour and vanilla and beat until blended. Pour filling over crust.

    Step 3

    Bake cheesecake until puffed at edges and softly set in center, about 1 hour 5 minutes. Transfer cheesecake to rack; let cool 10 minutes.

    Step 4

    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). Cool chocolate to lukewarm; whisk in remaining 1 1/4 cups sour cream.

    Step 5

    Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut around pan sides; release pan sides. Place cake on platter. Stand brittle pieces on edge in topping on cheesecake.

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