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Pistachio Raspberry Crunch Cheesecake Recipe

Pistachio Raspberry Cheesecake

This pistachio raspberry crunch cheesecake is the kind of dessert that feels special the moment it hits the table. Creamy filling, tart raspberries, and a crisp nutty topping make every slice memorable.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 9 hours 30 minutes
Course Dessert
Servings 12 slices

Equipment

  • 1 Springform pan
  • 1 Mixing Bowl
  • 1 Electric Mixer
  • 1 Saucepan

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted

Cheesecake Filling

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract alcohol-free
  • 3 eggs
  • 0.5 cup sour cream

Raspberry Layer

  • 2 cups raspberries fresh or frozen
  • 2 tbsp powdered sugar optional, to taste
  • 1 tbsp cornstarch

Topping

  • 0.5 cup chopped pistachios
  • 0.25 cup white chocolate chips or chopped white chocolate optional

Instructions
 

  • Step 1: Prepare the crust
    Mix the graham cracker crumbs with melted butter until the mixture looks like damp sand. Press it firmly into the bottom of your pan, then chill it while you make the filling.
  • Step 2: Make the cheesecake filling
    Beat the cream cheese and sugar until smooth and fluffy. Mix in the alcohol-free vanilla, then add the eggs one at a time, just until combined. Stir in the sour cream for a silky finish.
  • Step 3: Add the raspberry layer
    Cook the raspberries with a little powdered sugar and cornstarch until they thicken slightly. Let the mixture cool, then swirl or spoon it over the cheesecake batter for bursts of fruit in every slice.
  • Step 4: Assemble and bake
    Pour the filling over the crust, add the raspberry mixture, and gently swirl it through the top. Bake until the center is just set and slightly wobbly in the middle.
  • Step 5: Chill and finish
    Cool the cheesecake completely, then chill it for several hours or overnight. Just before serving, top it with chopped pistachios and the crunchy garnish of your choice.

Notes

Store leftover cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Do not reheat cheesecake.