Chocolate Pistachio Cheesecake Recipes

CHOCOLATE PISTACHIO CHEESECAKE

Chocolate Pistachio Cheesecake image

Make and share this Chocolate Pistachio Cheesecake recipe from Food.com.

Provided by LilPinkieJ

Categories Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups Oreo cookie crumbs
1/2 cup unsalted pistachios, ground in a food processor
1/4 cup sugar
4 ounces butter, melted
1 lb cream cheese (room temperature)
6 ounces dark chocolate, melted
1 egg
1/3 cup sugar
1 cup unsalted pistachios
1 cup heavy cream
2 cups powdered sugar

Steps:

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!

Nutrition Facts : Calories 819.4, Fat 64.3, SaturatedFat 34.9, Cholesterol 160, Sodium 275.2, Carbohydrate 59.6, Fiber 5.9, Sugar 46.1, Protein 13.3

PISTACHIO CHEESECAKE

Pistachio Cheesecake image

This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth. I created it one Christmas Eve and my family raved about it. I've never seen cheesecake disappear so quickly! -Karen Ankerson, Manistee, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1/2 cup ground almonds
1/2 cup cold butter
6 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 packages (3.4 ounces each) instant pistachio pudding mix
5 eggs, lightly beaten
Chocolate syrup
Whipped cream and chopped pistachios, optional

Steps:

In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.

Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.

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