Description
Indulge in the decadent richness of this Elegant Pistachio Raspberry Crunch Cheesecake. With a nutty pistachio crust, creamy cheesecake filling swirled with fresh raspberry jam, and topped with luscious berries, this dessert is a showstopper at any gathering.
Ingredients
Scale
Pistachio Crust:
- 1 ½ cups pistachios, shelled and finely chopped
- 1 ¼ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons raspberry jam
Instructions
- Prepare the Pistachio Crust: Preheat oven to 325 °F (160 °C). Grease a 9‑inch springform pan. Combine pistachios, graham cracker crumbs, and sugar. Press mixture into the pan to form the crust.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, and sour cream. Pour half of the mixture over the crust.
- Create the Raspberry Swirl: Mash raspberries with raspberry jam. Swirl half over the batter. Repeat layers. Bake for 55–65 minutes.
- Cool and Chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
- Final Touches: Garnish with raspberries and pistachios before serving.
Notes
- Bake slowly at a low temperature to prevent cracking.
- Use frozen berries if fresh ones are unavailable.
- Pulse pistachios for a crunchy crust.
- Chill the cheesecake overnight for better flavor.
- Substitute other crumbs if needed.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: Approximately 370 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
