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Pistachio Raspberry Cheesecake

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A stunning dessert that blends creamy cheesecake with tart raspberries and crunchy pistachios, perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter (melted)
  • 1/4 cup sugar
  • 16 oz cream cheese (softened)
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 cup pistachios (finely chopped)
  • 1/2 cup heavy cream
  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl.
  3. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
  4. Bake for 8-10 minutes until lightly golden, then set aside to cool.
  5. Beat the softened cream cheese and sugar together in a large mixing bowl until smooth and creamy.
  6. Add the vanilla extract and eggs one at a time, mixing until fully combined.
  7. Stir in the finely chopped pistachios and heavy cream, mixing until smooth.
  8. Pour the cheesecake mixture over the cooled crust, spreading evenly.
  9. Bake for 50-60 minutes until the center is set and doesn’t jiggle.
  10. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
  11. Combine fresh raspberries, sugar, and lemon juice in a saucepan over medium heat.
  12. Cook until the raspberries break down and the sauce slightly thickens, then cool.
  13. Pour the raspberry sauce over the chilled cheesecake before serving.

Notes

Ensure cream cheese is at room temperature for a smooth filling. Consider adding whipped cream for a decadent topping.

Nutrition

Find it online: https://yummyfirst.com/pistachio-raspberry-cheesecake/