Description
Savor this delightful cheesecake, featuring a creamy filling enhanced by rich pistachios and a vibrant raspberry topping, creating a perfect blend of flavors and textures.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup shelled pistachios, chopped
For the Topping:
- 1/2 cup raspberry preserves or jam
- 1/4 cup shelled pistachios, chopped
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar and vanilla extract, and beat until well combined.
- Add eggs one at a time, beating well after each addition. Stir in sour cream until smooth. Fold in chopped pistachios.
- Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
- Heat raspberry preserves in a small saucepan over low heat until pourable. Spoon over the cheesecake batter.
- Use a knife or toothpick to swirl the raspberry preserves into the cheesecake batter.
- Sprinkle chopped pistachios over the top.
- Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight until fully chilled and set.
Notes
For an elegant presentation, serve with additional raspberry preserves and whole pistachios.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
