Description
A rich and creamy cheesecake with a crunchy pistachio crust and a raspberry swirl.
Ingredients
Scale
- 1 1/2 cups pistachio nuts, crushed
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup raspberry puree
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- Mix crushed pistachios and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and eggs, mixing until combined.
- Pour the cream cheese mixture over the crust.
- Drop raspberry puree by spoonfuls on top and swirl with a knife.
- Bake for 60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For a more intense raspberry flavor, add more puree.
- Serve with fresh raspberries on top.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pistachio Raspberry Crunch Cheesecake, cheesecake, dessert, pistachio, raspberry