Description
Indulge in the decadence of this Elegant Pistachio Raspberry Crunch Cheesecake. A creamy pistachio-infused filling atop a graham cracker crust, topped with luscious raspberry preserves and fresh berries.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pistachios (unsalted, shelled)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the filling:
- 24 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup finely chopped pistachios
For the topping:
- 1 cup raspberry preserves or seedless raspberry jam
- 1/2 cup fresh raspberries
- 1/3 cup crushed pistachios for garnish
Instructions
- Preheat the oven and prepare the pan: Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside in 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 sour cream, eggs, extracts, and pistachios. Pour over crust.
- Bake: Place the pan in a water bath, bake until set but slightly jiggly.
- Cool and chill: Cool in the oven, then chill in the fridge for at least 4 hours.
- Add the topping: Spread raspberry preserves, garnish with raspberries and pistachios.
Notes
- Use high-quality raspberry preserves for best flavor and color.
- Toasting the pistachios before using enhances their crunch and nuttiness.
- This cheesecake slices cleanly when fully chilled.
