Description
This Elegant Pistachio Raspberry Crunch Cheesecake features a crunchy pistachio and graham cracker crust, a smooth and creamy cream cheese filling swirled with fresh raspberries and raspberry jam, creating a perfect balance of nutty crunch and fruity sweetness. Perfect for special occasions or a sophisticated dessert, this cheesecake is baked to perfection and garnished with vibrant raspberries and chopped pistachios.
Ingredients
Scale
Crust
- 1 ½ cups pistachios, shelled and finely chopped
- 1 ¼ cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Raspberry Swirl and Garnish
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons raspberry jam
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to ensure easy release of the cheesecake after baking.
- Make the Crust: In a bowl, mix the finely chopped pistachios, graham cracker crumbs, and sugar. Stir in the melted butter until all ingredients are evenly moistened. Press this mixture firmly into the bottom of the springform pan to form an even crust layer. Place the crust in the refrigerator to chill while you prepare the filling.
- Beat Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, beating well after each addition to ensure the mixture is well combined and smooth. Add the vanilla extract and mix thoroughly.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, gently beating after each addition to avoid overmixing which can cause cracks during baking.
- Mix in Sour Cream: Blend in the sour cream until the filling is smooth and creamy, creating a rich and velvety texture.
- Layer Cream Cheese Mixture: Pour half of the cream cheese filling over the chilled pistachio crust, spreading it evenly.
- Prepare Raspberry Swirl: In a small bowl, gently mash the fresh raspberries with the raspberry jam to create a tart, flavorful swirl mixture. Spoon half of this mixture over the cheesecake batter and use a knife to gently swirl the raspberry mixture into the filling for a marbled effect.
- Add Remaining Layers: Pour the remaining cream cheese mixture over the first layer, then spoon and swirl the leftover raspberry mixture on top, creating an elegant decorative swirl pattern.
- Bake the Cheesecake: Bake in the preheated oven for 55-65 minutes until the edges are set and the center slightly jiggles when gently shaken. Once done, turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to prevent cracking as it cools slowly.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, allowing it to fully set and develop flavors.
- Garnish and Serve: Before serving, garnish the cheesecake with fresh raspberries and a sprinkle of chopped pistachios for a beautiful and flavorful presentation.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbeat the eggs into the batter to prevent incorporating too much air.
- Slowly cooling the cheesecake in the oven helps prevent cracks on the surface.
- Chilling the cheesecake overnight enhances flavor and texture.
- For easier removal, run a knife around the edges of the springform pan before unlocking and removing the sides.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
