Vanilla Spice Pistachio Cheesecake

Vanilla, cardamom, and white chocolate unite in this creamy holiday dessert.


12 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 21 Minutes
Cook: 1 Hour, 30 Minutes
Other: 8 Hours, 10 Minutes


1/2 (10-oz.) package shortbread cookies (we tested with Lorna Doone)
1/2 cup unsalted pistachio nuts
1/4 cup sugar
1/4 cup butter, melted
3 (8-oz.) packages cream cheese, softened
1 1/4 cups sugar
1 teaspoon ground cardamom
2 3/4 cups sour cream, divided
1 tablespoon all-purpose flour
1 tablespoon vanilla bean paste or vanilla extract
4 large eggs
5 ounces white chocolate, chopped
Garnish: additional unsalted pistachio nuts


Place first 3 ingredients in a food processor; process until finely ground. Stir in butter. Press cookie crumb mixture into bottom of an ungreased 9" springform pan. Bake at 350° for 15 minutes.

Meanwhile, beat cream cheese, 1 1/4 cups sugar, and cardamom at medium speed with an electric mixer until smooth. Add 1 1/2 cups sour cream, flour, and vanilla bean paste; beat until blended. Add eggs, 1 at a time, beating just until yellow disappears. Pour batter into baked crust.

Bake at 300° for 1 hour and 15 minutes or until almost set. Immediately run a knife around edge of pan, releasing sides. Let cool on a wire rack 10 minutes.

Meanwhile, place white chocolate in a microwave-safe bowl; microwave at HIGH for 1 minute or until chocolate is soft. Stir until smooth. Whisk in remaining 1 1/4 cups sour cream. Spread white chocolate mixture over warm cheesecake. Let cool completely in pan on wire rack. Cover and chill 8 hours. Remove sides of pan. Garnish cheesecake, if desired.

Christmas with Southern Living 2008,

Oxmoor House

May 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note