Description
Indulge in the luxurious blend of pistachios and raspberries with this elegant Pistachio Raspberry Crunch Cheesecake recipe. Creamy and rich, this dessert is perfect for special occasions or holiday gatherings.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pistachios
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup shelled chopped pistachios
- 1/2 cup raspberry preserves
Crunch Topping:
- 1/2 cup chopped pistachios
- 1/2 cup crushed shortbread cookies
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
Garnish (optional):
- Fresh raspberries
- Whipped cream
Instructions
- Preheat the oven and prepare the pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- Make the crust: Mix graham cracker crumbs, pistachios, sugar, and melted butter. Press into the pan and bake.
- Prepare the filling: Beat cream cheese and sugar, add eggs one at a time, mix in sour cream, extracts, and pistachios. Layer batter with raspberry preserves.
- Bake the cheesecake: Bake in a water bath until just set. Cool and refrigerate.
- Make the crunch topping: Combine pistachios, cookies, sugar, and butter. Toast until golden.
- Finish and serve: Top the cheesecake with the crunch topping, raspberries, and whipped cream. Enjoy!
Notes
- You can use seedless raspberry jam for a smoother texture.
- The crunch topping can be made in advance and stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
