Description
Pistachio Raspberry Crunch Cheesecake is a delightful dessert that captivates with its creamy texture and vibrant flavors. The rich, nutty taste of pistachios perfectly complements the sweet-tart freshness of raspberries, creating a harmonious balance in every bite. This showstopper is surprisingly easy to make and is sure to impress at any gathering, whether it’s a birthday party or a cozy dinner at home.
Ingredients
Scale
- 1 ½ cups finely crushed graham crackers
- ½ cup unsalted butter, melted
- 1 cup shelled unsalted pistachios, lightly toasted
- 1 ½ cups fresh raspberries
- 16 oz cream cheese, softened
- ½ cup sour cream
- ¾ cup granulated sugar (adjust to taste)
- 2 tsp vanilla extract
- 3 large eggs, room temperature
- ½ tsp pistachio extract (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix crushed graham crackers and melted butter. Press into a springform pan to form the crust.
- Beat softened cream cheese until smooth; gradually add sugar until creamy.
- Mix in sour cream and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in raspberries without crushing them.
- Pour filling over the crust and bake for 55-60 minutes until edges are set but center jiggles slightly.
- Cool completely before refrigerating for at least four hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg