Description

This decadent Pistachio Raspberry Cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a gorgeous topping of whipped cream, fresh raspberries, and crushed pistachios. It’s a perfect dessert for special occasions with a touch of elegance and flavor. Gluten-free and dairy-free options available.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs (use gluten-free graham crackers for a gluten-free version)
1/2 cup melted butter
1/4 cup granulated sugar

For the Cheesecake Filling:

24 oz cream cheese, softened (use dairy-free cream cheese for a lactose-intolerant version)
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream (use dairy-free cream for a lactose-intolerant version)
1/4 cup all-purpose flour

For the Raspberry Topping:

1 cup fresh raspberries
1/2 cup crushed pistachios

For the Whipped Cream:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

For the Raspberry Jam Layer:

1 cup raspberry jam

Additional Garnishes:

Fresh raspberries
Crushed pistachios
1 cup raspberry mousse (store-bought or homemade)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Make the Crust:
In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan to form an even crust. Bake for 8-10 minutes or until golden brown. Set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix until combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, heavy cream, and flour, and mix until smooth.
Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
Bake the Cheesecake:
Bake the cheesecake for 55-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, refrigerate for at least 4 hours or overnight to fully set.
Prepare the Toppings:
Once the cheesecake is chilled, spread the raspberry jam evenly over the top of the cheesecake.
Top with fresh raspberries and sprinkle with crushed pistachios.
Make the Whipped Cream:
In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spoon the whipped cream on top of the cheesecake.
Add the Raspberry Mousse:
Pipe or spoon the raspberry mousse over the whipped cream layer.
Garnish and Serve:
Garnish with extra fresh raspberries and crushed pistachios. Slice and serve chilled.

Notes

For a gluten-free option, use gluten-free graham crackers in the crust.
For a lactose-intolerant version, substitute dairy-free cream cheese and heavy cream.
You can make the raspberry mousse at home or use store-bought mousse for convenience.

Prep Time: 25 minutes
Cook Time: 1 hour (plus cooling and chilling time)
Category: Dessert
Method: Baking, Whipping
Cuisine: American