Description

A luxurious pistachio-flavored cheesecake with a raspberry swirl and crunchy pistachio topping. This elegant dessert combines nutty richness, fruity brightness, and creamy texture in every bite.

Ingredients

1 1/2 cups graham cracker crumbs (or pistachio cookies for extra flavor)

1/3 cup finely chopped pistachios

1/3 cup butter, melted

2 tbsp sugar

24 oz (680g) cream cheese, softened

1 cup sugar

3 large eggs

1 cup sour cream

1/2 cup pistachio pudding mix (instant)

1 tsp vanilla extract

1 cup fresh or frozen raspberries

2 tbsp sugar

1 tsp lemon juice

1/2 cup crushed pistachios (for topping)

1/4 cup white chocolate chips, melted (optional for topping)

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the base with foil to prevent leaks.
Combine graham cracker crumbs, chopped pistachios, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes and set aside to cool.
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition.
Mix in sour cream, pistachio pudding mix, and vanilla extract until smooth.
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down. Strain to remove seeds if desired.
Pour cheesecake filling over the cooled crust. Spoon raspberry sauce on top and swirl gently with a knife.
Place the cheesecake pan in a large roasting pan. Fill with hot water halfway up the sides to create a water bath.
Bake for 55–65 minutes, or until the center is just set.
Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight to fully set.
Before serving, top with crushed pistachios and drizzle with melted white chocolate if desired.

Notes

Use pistachio cookies instead of graham crackers for a deeper nutty crust.

Swap raspberries with blackberries or cherries for variety.

Add a few drops of pistachio extract for stronger pistachio flavor.

Can be made a day ahead for best texture and clean slicing.

Store covered in the fridge for up to 5 days or freeze (without topping) for up to 2 months.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 26g
Sodium: 280mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 7g
Cholesterol: 105mg