Crunchy Pistachio Raspberry Cheesecake
Pistachio Raspberry Crunch Cheesecake features a nutty pistachio crust, tangy raspberry layer, rich pistachio-infused filling, and a sweet, crunchy pistachio-oat topping.
Calories:
Ingredients
For the crust
- 1½ cups shelled pistachios finely ground
- ½ cup graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- ¼ teaspoon salt
For the raspberry layer
- 1½ cups fresh raspberries or raspberry purée
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For the cheesecake filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 cup heavy cream
- ⅓ cup pistachio paste or finely ground pistachios
- ¼ cup shelled pistachios chopped (for garnish)
For the crunchy topping
- ½ cup chopped pistachios
- ¼ cup brown sugar
- 2 tablespoons unsalted butter melted
- ¼ cup oats optional
Instructions
- Preheat oven to 325°F. Pulse pistachios, graham crumbs, sugar, salt, and butter until crumbly. Press into pan, bake 10 mins, cool.
- Cook raspberries, sugar, lemon juice until soft. Add cornstarch slurry, simmer to thicken. Blend or strain, then cool.
- Beat cream cheese, sugar, vanilla. Add flour, then eggs one by one. Stir in cream and pistachio paste. Layer half the filling, raspberry sauce, then rest of filling.
- Bake 55–65 mins until center is just set. Cool in oven 1 hour, then at room temp. Chill 4 hours or overnight.
- Mix pistachios, brown sugar, butter, oats. Sprinkle over cheesecake, chill 30 mins.
- Garnish with pistachios and fresh raspberries. Slice and serve.