Description
A creamy layered cheesecake with chocolate and pistachio flavors, topped with a pistachio cream drizzle and chocolate swirls.
Ingredients
Scale
- For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup finely ground pistachios
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Chocolate Cheesecake Layer
- 12 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 5 ounces milk chocolate, melted and slightly cooled
- 3/4 cup heavy whipping cream, cold
- For the Pistachio Cheesecake Layer
- 12 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup pistachio cream spread
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream, cold
- 2 tablespoons finely chopped pistachios
- For the Pistachio Topping
- 1/2 cup pistachio cream spread
- 3 ounces white chocolate, melted
- 2 tablespoons heavy cream
- For the Chocolate Drizzle
- 1/3 cup semisweet chocolate chips
- 3 tablespoons heavy cream
- For Garnish
- 1/3 cup chopped pistachios
Instructions
- Line the bottom of an 8-inch springform pan with parchment paper.
- In a bowl, mix the graham cracker crumbs, ground pistachios, melted butter, and sugar until the texture looks like wet sand.
- Press the crust mixture firmly into the bottom of the pan and slightly up the sides. Chill for 20 minutes.
- For the chocolate layer, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Mix in the melted milk chocolate until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the chocolate mixture.
- Spread the chocolate cheesecake layer evenly over the chilled crust and refrigerate for 20 to 30 minutes.
- For the pistachio layer, beat the cream cheese, powdered sugar, pistachio cream spread, and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream to stiff peaks, then fold it into the pistachio mixture along with the chopped pistachios.
- Spoon the pistachio cheesecake layer over the chocolate layer and smooth the top. Chill for 1 hour.
- For the topping, stir together the pistachio cream spread, melted white chocolate, and heavy cream until silky and pourable.
- Spread the pistachio topping over the chilled cheesecake.
- For the chocolate drizzle, warm the heavy cream and pour it over the chocolate chips. Let it sit for 1 minute, then stir until smooth.
- Drizzle the chocolate over the pistachio topping and use a toothpick or skewer to create a swirled pattern.
- Press chopped pistachios around the edge of the cheesecake.
- Chill the cheesecake for at least 5 more hours, or overnight, until fully set.
- Slice and serve cold. Add extra chocolate sauce on top for a richer bakery-style finish.
Notes
- Use full-fat cream cheese for the best texture.
- Make sure the melted chocolate cools slightly before adding to the cream cheese mixture.
- Chill the cheesecake overnight for the cleanest slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: pistachio chocolate cheesecake, chocolate pistachio dessert, pistachio cream cheesecake, layered cheesecake recipe, pistachio drip cake, easy pistachio dessert