Elegant Pistachio Raspberry Crunch Cheesecake

A decadent cheesecake featuring a buttery pistachio crust, velvety pistachio-infused filling, and a vibrant raspberry swirl, crowned with a crunchy pistachio-oat crumble for the perfect textural contrast.

Ingredients

Pistachio Crust:

• 1 ½ cups shelled pistachios, finely ground

• ½ cup graham cracker crumbs

• ¼ cup granulated sugar

• ¼ cup unsalted butter, melted

• ¼ tsp salt

Raspberry Swirl:

• 1 ½ cups fresh raspberries (or strained puree for a smoother texture)

• 2 tbsp granulated sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch + 2 tbsp water (optional, for thickening)

Pistachio Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

• 3 large eggs, room temperature

• 1 cup heavy cream

• ⅓ cup pistachio paste (or finely ground pistachios)

Crunchy Pistachio Topping:

• ½ cup chopped pistachios

• ¼ cup brown sugar

• 2 tbsp unsalted butter, melted

• ¼ cup oats (optional, for extra crunch)

Garnish:

• Extra chopped pistachios

• Fresh raspberries

Instructions:

1. Pistachio Crust:

• Preheat oven to 325°F (163°C).

• In a food processor, pulse pistachios, graham crumbs, sugar, and salt. Drizzle in melted butter until the mixture resembles wet sand.

• Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.

2. Raspberry Swirl:

• In a saucepan, simmer raspberries, sugar, and lemon juice over medium heat until broken down (5–7 mins).

• For a thicker swirl, stir in cornstarch slurry and cook 2 more minutes. Strain for seedless texture if desired. Cool.

3. Cheesecake Filling:

• Beat cream cheese, sugar, and vanilla until smooth. Mix in flour.

• Add eggs one at a time, blending well after each. Fold in heavy cream and pistachio paste.

4. Layering & Baking:

• Pour half the filling over the crust. Dollop with raspberry sauce, then top with remaining filling. Use a knife to swirl gently.

• Bake 55–65 mins until edges are set but center jiggles slightly. Turn off the oven, crack the door, and let cool inside for 1 hour.

• Chill in the fridge overnight (or at least 4 hours).

5. Crunchy Topping:

• Toss chopped pistachios, brown sugar, butter, and oats. Sprinkle over the chilled cheesecake and refrigerate 30 mins to set.

6. Serve:

• Garnish with extra pistachios and raspberries. Slice with a warm knife for clean edges.

 Pro Tips:

• For a smoother texture: Use pistachio paste or blend ground pistachios into a fine powder.

• Make ahead: Flavors deepen after 24 hours—ideal for special occasions!

• Variation: Add ½ tsp cardamom to the crust or a splash of almond extract to the filling for a floral twist.

Enjoy the harmony of creamy, nutty, and tangy-sweet flavors in every bite!