Pistachio Raspberry Crunch Cheesecake
A colorful cheesecake with a buttery crust, creamy filling, and a delightful crunch from pistachios, paired with the tartness of raspberries.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs This is the soul of our crust—a crunchy, buttery base.
- 0.5 cups unsalted butter, melted The butter brings moisture and richness to the crust.
For the filling
- 2 cups cream cheese, softened The star of the show! Provides the classic cheesecake texture.
- 1 cups powdered sugar Adds sweetness to balance the tartness of the raspberries.
- 1 teaspoon vanilla extract Enhances all the flavors in the cheesecake.
- 1 cups unsalted pistachios, chopped Adds a nutty flavor and satisfying crunch.
- 2 cups raspberries Adds bright color and zing to your cheesecake.
- 1 cups heavy cream For the whipped topping, thick and rich.
- 0.25 cups sugar To sweeten the whipped cream.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a springform pan.
- In another mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the chopped pistachios and raspberries into the cream cheese mixture.
- Pour the mixture over the crust and smooth the top.
- Bake for 45-50 minutes until set but slightly jiggly in the center.
- Let it cool to room temperature, then chill in the fridge for at least 4 hours.
- For the whipped cream, beat heavy cream with sugar until soft peaks form.
- Top the cheesecake with whipped cream and additional raspberries before serving.
Notes
Use high-quality cream cheese for the best results. Ensure cream cheese is softened to avoid lumps. Chill the cheesecake slowly to prevent cracks.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 12gSodium: 250mgFiber: 2gSugar: 15g
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