Description
Indulge in the exquisite flavors of Pistachio Raspberry Crunch Cheesecake—a dessert that harmonizes creamy cheesecake with the nutty crunch of pistachios and the tartness of fresh raspberries. This showstopper is perfect for any occasion, guaranteed to impress your guests while being simple enough for baking novices.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups shelled, unsalted pistachios, chopped
- 2 cups fresh raspberries
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the pan to form the crust.
- In a mixing bowl, beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until well combined.
- Gradually add eggs one at a time, mixing gently after each addition to avoid overmixing.
- Fold in raspberries and chopped pistachios carefully.
- Pour filling into crust and smooth the top. Bake for 55-60 minutes until edges are set but center jiggles slightly. Cool before refrigerating for at least four hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 352
- Sugar: 24g
- Sodium: 256mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg