Description
Indulge in the luxurious flavors of this Elegant Pistachio Raspberry Crunch Cheesecake, a perfect harmony of nuttiness and fruity sweetness in every bite. A creamy cheesecake with a pistachio crust, swirled with raspberry preserves for a stunning marbled effect.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pistachios
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup raspberry preserves
- 1/2 cup chopped roasted pistachios
For the raspberry swirl:
- 1/3 cup raspberry preserves, warmed and strained (optional)
For the topping:
- 1/2 cup whipped cream
- Fresh raspberries and crushed pistachios for garnish
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, pistachios, sugar, and melted butter. Press mixture into the pan and bake for 10 minutes.
- Prepare filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, raspberry preserves, and pistachios. Pour over crust.
- Add raspberry swirl: Drop spoonfuls of raspberry preserves on top and swirl with a knife. Bake for 55–65 minutes.
- Cool and chill: Let cheesecake cool in the oven, then chill in the refrigerator for at least 4 hours.
- Serve: Top with whipped cream, raspberries, and crushed pistachios before serving.
Notes
- For a stronger raspberry flavor, add more swirl on top before baking.
- Toast pistachios for a deeper flavor.
- Cheesecake can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
