Pistachio Caramel Cheesecake with Chocolate Ganache

Why You’ll Love This Recipe

  • Irresistible Flavor Combination: Pistachios, caramel, and chocolate come together to create a dessert that’s rich, nutty, and perfectly sweet.
  • Show-Stopping Presentation: The layers of caramel and ganache dripping down the sides make this cheesecake visually stunning.
  • Perfect for Any Occasion: Whether it’s a holiday, birthday, or dinner party, this cheesecake is sure to impress.
  • Customizable: You can adjust the sweetness, swap ingredients, or add your own flair to make it your own.
  • Make-Ahead Dessert: This cheesecake tastes even better after chilling overnight, so it’s perfect for preparing in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Graham cracker crumbs
  • Finely chopped pistachios
  • Granulated sugar
  • Unsalted butter, melted

For the Pistachio Cheesecake:

  • Cream cheese, softened
  • Granulated sugar
  • Eggs
  • Sour cream
  • Vanilla extract
  • Pistachio paste or ground pistachios
  • All-purpose flour

For the Caramel Sauce:

  • Granulated sugar
  • Water
  • Heavy cream
  • Unsalted butter
  • Sea salt (optional)

For the Chocolate Ganache:

  • Semi-sweet chocolate chips
  • Heavy cream
  • Vanilla extract

For Garnish:

  • Chopped pistachios
  • Drizzle of caramel sauce

Directions

Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Mix until evenly coated.
  3. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
  4. Bake for 10 minutes, then set aside to cool.

Make the Pistachio Cheesecake:

  1. Reduce the oven temperature to 325°F (163°C).
  2. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in sour cream, vanilla extract, and pistachio paste or ground pistachios until fully incorporated.
  5. Sprinkle in flour and mix until smooth.
  6. Pour the batter over the cooled crust, spreading evenly.

Bake the Cheesecake:

  1. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside with the door slightly open for one hour.
  3. Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the Caramel Sauce:

  1. In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
  2. Allow the mixture to boil without stirring until it turns deep amber.
  3. Carefully add heavy cream and butter, whisking constantly until smooth.
  4. Remove from heat and stir in sea salt, if desired.

Prepare the Chocolate Ganache:

  1. Place chocolate chips in a heatproof bowl.
  2. Heat heavy cream in a saucepan until it just begins to simmer.
  3. Pour hot cream over chocolate chips and let it sit for one minute.
  4. Add vanilla extract and stir until smooth and glossy.

Assemble the Cheesecake:

  1. Remove the cheesecake from the springform pan and place it on a serving plate.
  2. Pour caramel sauce over the top, letting it drip down the sides.
  3. Pour chocolate ganache over the caramel layer, allowing it to drip as well.
  4. Garnish with chopped pistachios and additional caramel drizzle.

Servings and Timing

  • Servings: 12-14 slices
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Cooling Time: 5 hours (includes refrigeration)

Variations

  • Nut-Free Version: Replace pistachios with sunflower seeds or omit nuts entirely.
  • Salted Caramel: Add an extra pinch of sea salt to enhance the caramel flavor.
  • Different Ganache: Use white chocolate or dark chocolate for a twist.
  • Gluten-Free: Use gluten-free graham crackers and flour substitutes.
  • Extra Crunch: Add a layer of crushed pistachios under the cheesecake batter.

Storage/Reheating

  • Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
  • Reheating: This cheesecake is best served chilled, but you can bring it to room temperature for 15-20 minutes before serving if desired.

FAQs

1. Can I make this cheesecake without a springform pan?

Yes, you can use a regular cake pan, but line it with parchment paper for easy removal.

2. How do I prevent cracks in my cheesecake?

Bake at a lower temperature, avoid overmixing, and let it cool slowly in the oven with the door slightly open.

3. Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel sauce works as a quick alternative.

4. What if I don’t have pistachio paste?

You can grind pistachios into a fine paste or substitute with almond or cashew butter.

5. Can I make this recipe ahead of time?

Yes, this cheesecake can be made a day or two in advance and stored in the refrigerator.

6. Can I use milk chocolate for the ganache?

Yes, but the flavor will be sweeter compared to semi-sweet chocolate.

7. What’s the best way to cut the cheesecake?

Use a sharp knife dipped in hot water, wiping the blade clean between slices.

8. How long should I let the cheesecake chill?

For best results, refrigerate for at least 4 hours or overnight.

9. Can I add a fruit topping?

Yes, fresh berries or a fruit compote would pair beautifully with this cheesecake.

10. Is this recipe suitable for vegetarians?

Yes, this cheesecake is vegetarian-friendly as it contains no gelatin.

Conclusion

Pistachio Caramel Cheesecake with Chocolate Ganache is a dessert lover’s dream come true. With its creamy pistachio filling, rich caramel, and decadent ganache, it’s an indulgent treat that’s as beautiful as it is delicious. Perfect for special occasions or simply satisfying a sweet tooth, this cheesecake is sure to become a favorite in your recipe collection. Give it a try, and enjoy every luxurious bite!


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Caramel Cheesecake with Chocolate Ganache


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 6 hours 50 minutes
  • Yield: 12-14 slices
  • Diet: Vegetarian

Description

Indulge in the luxurious flavors of Pistachio Caramel Cheesecake with Chocolate Ganache. This creamy pistachio cheesecake, layered with rich caramel sauce and a silky chocolate ganache, is topped with crunchy pistachios for the ultimate dessert experience. Perfect for special occasions, this decadent treat will impress guests and satisfy every sweet craving.

 


Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup finely chopped pistachios
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted

For the Pistachio Cheesecake:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • ⅓ cup pistachio paste or ½ cup ground pistachios
  • 2 tbsp all-purpose flour

For the Caramel Sauce:

  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 4 tbsp unsalted butter
  • Pinch of sea salt (optional)

For the Chocolate Ganache:

  • 8 oz semi-sweet chocolate chips
  • ¾ cup heavy cream
  • ½ tsp vanilla extract

For Garnish:

  • ¼ cup chopped pistachios
  • Drizzle of caramel sauce

Instructions

Prepare the Crust:

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, chopped pistachios, sugar, and melted butter in a bowl.
  3. Press mixture into a 9-inch springform pan. Bake for 10 minutes and let cool.

Make the Pistachio Cheesecake:
4. Lower oven temperature to 325°F (163°C).
5. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
6. Blend in sour cream, vanilla, and pistachio paste. Sprinkle in flour and mix until smooth.
7. Pour batter over cooled crust.

Bake the Cheesecake:
8. Bake for 60-70 minutes, until center is set but slightly jiggly.
9. Cool in the oven with the door slightly open for 1 hour.
10. Refrigerate for at least 4 hours or overnight.

Make the Caramel Sauce:
11. Heat sugar and water in a saucepan until deep amber in color.
12. Carefully whisk in cream and butter until smooth. Add sea salt if desired.

Prepare the Chocolate Ganache:
13. Heat cream until it simmers, then pour over chocolate chips. Let sit for 1 minute.
14. Add vanilla extract and stir until glossy.

Assemble the Cheesecake:
15. Pour caramel sauce over chilled cheesecake, allowing it to drip down the sides.
16. Top with chocolate ganache and garnish with pistachios and caramel drizzle.

Notes

  • Make this cheesecake a day ahead for best flavor and texture.
  • For a nut-free version, replace pistachios with sunflower seeds or omit them.
  • To prevent cracks, bake at a lower temperature and let the cheesecake cool gradually.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star