Description
Indulge in the rich, creamy Pistachio Raspberry Crunch Cheesecake, a decadent dessert that combines the nutty flavor of pistachios with the tangy sweetness of raspberries.
Ingredients
Scale
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup chopped pistachios, plus more for garnish
- 1 cup fresh raspberries, plus more for garnish
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan.
- In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add the sugar and beat until well combined.
- Add the sour cream and vanilla, and beat until smooth. Then, one at a time, add the eggs, beating well after each addition.
- Fold in the chopped pistachios and 1 cup of fresh raspberries.
- In a separate bowl, mix the graham cracker crumbs and melted butter until well combined.
- Press the graham cracker mixture into the bottom and slightly up the sides of the prepared springform pan.
- Spoon the cheesecake batter over the crust and smooth the top.
- Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake in the oven for an additional 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours or overnight.
- When ready to serve, release the springform pan and top the cheesecake with additional chopped pistachios and fresh raspberries.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Pistachio Raspberry Crunch Cheesecake, cheesecake, dessert, pistachio, raspberry