Creamy Raspberry Pistachio Cheesecake with Nutty Crust & Swirl Topping
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup pistachios, finely chopped
6 tablespoons unsalted butter, melted
2 tablespoons sugar
For the Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
½ cup heavy cream
For the Raspberry Swirl:
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon lemon juice
For Garnish (optional):
Whipped cream
Crushed pistachios
Fresh raspberries
Directions:
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil.
Combine graham cracker crumbs, pistachios, melted butter, and sugar in a bowl. Press into the bottom of the pan. Bake for 10 minutes and let cool.
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until thickened, about 8–10 minutes. Strain seeds if desired. Cool slightly.
Beat cream cheese until smooth. Add sugar and vanilla and mix well. Beat in eggs one at a time. Mix in sour cream and heavy cream until smooth.
Pour half the batter into the crust. Drizzle half the raspberry sauce. Swirl gently with a knife. Repeat with remaining batter and raspberry sauce.
Place the springform pan in a larger pan and fill halfway with hot water. Bake for 55–65 minutes until the center is slightly jiggly.
Turn off oven, crack door slightly, and let cheesecake cool for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with whipped cream, fresh raspberries, and crushed pistachios if desired.
Prep Time: 25 minutes | Cooking Time: 65 minutes | Total Time: 90 minutes + chilling
Kcal: 420 kcal | Servings: 12 servings