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Pistachio Raspberry Cheesecake

A visually stunning and delicious dessert featuring the nutty crunch of pistachios and the bright tartness of raspberries.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Offering a sweet, crunchy base
  • 0.25 cups sugar Enhancing the crust’s flavor
  • 0.5 cups unsalted butter Melted for that rich texture
For the Cheesecake Filling
  • 3 packages cream cheese 8 oz each, softened for creaminess
  • 1 cups granulated sugar Sweetening the cheesecake
  • 3 large eggs Providing structure and richness
  • 1 teaspoon vanilla extract Adding depth
  • 0.5 cups heavy cream Ensuring a silky finish
  • 0.25 cups shelled pistachios Finely chopped for crunch
  • 0.25 cups raspberry puree Infusing a fruity essence
  • 1 tablespoon all-purpose flour Optional for thicker consistency
  • 0.5 cups raspberry puree For topping
  • to taste none Fresh raspberries For garnish
  • to taste none Crushed pistachios For garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Making the Crust
  1. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and crumbly.
  2. Press firmly into the bottom of the prepared pan to form a solid crust. Bake for 10-12 minutes until lightly golden, then allow to cool.
Preparing the Filling
  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla extract.
Combining Ingredients
  1. Gradually add heavy cream, finely chopped pistachios, and raspberry puree, mixing until smooth. Optionally add flour for a thicker consistency.
Baking
  1. Pour the cream cheese mixture over the cooled crust, smoothing the top. Bake for 50-60 minutes until the center is set but slightly jiggly.
  2. Turn off the oven and let the cheesecake cool completely with the door slightly ajar.
Chilling and Finishing
  1. Refrigerate the cheesecake for at least 4 hours or overnight.
  2. Heat remaining raspberry puree and drizzle over the cheesecake before serving. Garnish with fresh raspberries and crushed pistachios.

Notes

Ensure cream cheese is at room temperature for a smooth batter. Customize the crust by adding cinnamon or nutmeg. Let cheesecake sit at room temperature for 15 minutes before slicing for easier cutting.