Raspberry Pistachio Cheesecake That Melts in Your Mouth
A rich, creamy baked cheesecake infused with nutty pistachios and fruity raspberries, layered on a buttery graham cracker crust. Perfect as an elegant holiday dessert or a luxurious treat for any occasion.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours (including chilling)
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tbsp cornstarch
- 1 cup fresh raspberries
- ¼ cup raspberry preserves (slightly warmed)
- 1 cup fresh raspberries (for topping)
- ¼ cup raspberry preserves (optional drizzle)
- ⅓ cup chopped pistachios (lightly toasted)
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease a springform pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the springform pan. Chill in the refrigerator for 15 minutes.
- In a large bowl, beat cream cheese until smooth. Add sugar, vanilla extract, eggs, sour cream, and cornstarch. Beat until the mixture is smooth and fluffy.
- Pour half of the filling into the prepared crust. Swirl in the raspberry preserves and scatter fresh raspberries. Pour in the remaining filling and smooth the top.
- Bake for about 55 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, spoon over additional warm raspberry preserves, top with fresh raspberries and sprinkle with toasted pistachios.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Don’t overmix the batter once eggs are added to avoid cracks.
- Chilling the crust before baking helps it firm up and hold shape.
- Use a water bath while baking for extra smooth texture if desired.
- Cheesecake can be made a day in advance for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg