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Pistachio Brownie Basque Cheesecake

A slice of Pistachio Brownie Basque Cheesecake with a creamy center and chocolate brownie base, topped with chopped pistachios.
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A decadent layered dessert featuring a fudgy brownie base topped with creamy pistachio Basque cheesecake and a caramelized crust.

Ingredients

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  • For the Brownie Base:
  • 1/2 cup (1 stick) unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup chopped pistachios
  • For the Pistachio Basque Cheesecake:
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup shelled pistachios, finely ground
  • 1/4 cup shelled pistachios, roughly chopped for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper, ensuring the paper extends up the sides.
  2. Prepare the brownie base: Melt butter and unsweetened chocolate in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and whisk in sugar. Beat in eggs one at a time, then stir in vanilla extract.
  3. Fold in flour and salt until just combined. Stir in the chopped pistachios. Spread the brownie batter evenly into the prepared springform pan.
  4. Prepare the pistachio cheesecake filling: In a separate bowl, beat softened cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and heavy cream.
  5. Stir in the finely ground pistachios until the mixture is uniform in color. Pour the cheesecake filling over the brownie batter in the pan.
  6. Bake for 45-55 minutes, or until the edges are set and the center is still slightly jiggly. The top should be deeply caramelized and appear ‘burnt’.
  7. Let the cheesecake cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
  8. Before serving, carefully remove the sides of the springform pan. Garnish with roughly chopped pistachios. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

  • For a make-ahead dessert, bake the cheesecake one day in advance.
  • Ensure your cream cheese is fully softened for a smooth cheesecake filling.
  • The ‘burnt’ top is characteristic of Basque cheesecake; do not be alarmed by the dark color.
  • This dessert is perfect for special occasions and holidays.

Nutrition

Find it online: https://delicerecipe.com/pistachio-brownie-basque-cheesecake/