Easy Creamy Pistachio Cheesecake (Print Version)

# Ingredients:

→ Graham Cracker Crust

01 - 1½ cups graham cracker crumbs
02 - ½ cup roasted salted pistachios, shelled and chopped
03 - 6 tablespoons unsalted butter, melted and slightly cooled
04 - Pinch of salt

→ Cream Cheese Filling

05 - 2 (8-oz) blocks cream cheese, room temperature
06 - ½ cup granulated sugar
07 - ¾ cup sour cream, room temperature
08 - 2 oz pistachio paste or pistachio butter
09 - 1 teaspoon vanilla extract
10 - ½ teaspoon almond extract
11 - 3 large eggs, room temperature
12 - 6 oz white chocolate, roughly chopped

# Instructions:

01 - Preheat oven to 325°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Combine graham cracker crumbs, chopped pistachios, melted butter, and salt. Press mixture firmly into bottom of prepared pan.
03 - Beat cream cheese until fluffy (2-3 minutes), then add sugar and beat 2 more minutes. Mix in sour cream and pistachio paste until smooth.
04 - Mix in vanilla and almond extracts. Taste and adjust pistachio flavor if needed. Add eggs one at a time, mixing just until combined. Stir in white chocolate.
05 - Pour into pan and tap to remove air bubbles. Place pan on middle rack with a roasting pan of hot water on bottom rack. Bake at 325°F for 30 minutes, then at 300°F for 15 minutes until set.
06 - Turn off oven, leave door slightly open with cheesecake inside for 1 hour. Run knife around edges, then refrigerate 6-8 hours or overnight.

# Notes:

01 - This cheesecake doesn't require a traditional water bath, making it easier to prepare.
02 - The amount of pistachio paste can be adjusted to taste, up to double the amount listed.