Elegant Pistachio Raspberry Crunch Cheesecake a luscious and creamy cheesecake layered with vibrant raspberry swirls and a crunchy pistachio crust, delivering a perfect balance of nutty richness and tart fruitiness in every bite.
Why You’ll Love This Recipe
I love how this cheesecake combines the rich, creamy texture of classic cheesecake with the nutty crunch of pistachios and the bright, fresh flavor of raspberries. The pistachio crust adds a delightful texture contrast, while the raspberry swirls bring just the right amount of tartness to balance the sweetness. It’s elegant enough for special occasions but simple enough to make any day feel a little more indulgent.
Ingredients
1 ½ cups pistachios, shelled and finely chopped
1 ¼ cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
1 cup fresh raspberries, plus extra for garnish
2 tablespoons raspberry jam
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine chopped pistachios, graham cracker crumbs, and sugar. Stir in melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the springform pan to form the crust. Chill in the fridge while preparing the filling.
In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating well after each addition. Mix in vanilla extract.
Add eggs one at a time, beating gently after each to incorporate without overmixing.
Blend in sour cream until smooth.
Pour half of the cream cheese mixture over the chilled crust.
In a small bowl, gently mash the raspberries with raspberry jam to create a swirl mixture. Spoon half of this raspberry swirl over the cheesecake batter and gently swirl with a knife.
Pour remaining cream cheese mixture on top, followed by the remaining raspberry swirl. Use a knife to create decorative swirls.
Bake for 55-65 minutes or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
Remove from oven and chill in the refrigerator at least 4 hours, preferably overnight.
Before serving, garnish with fresh raspberries and a sprinkle of chopped pistachios for an elegant finish.
Servings and timing
This recipe makes 12 servings.
Prep time: 20 minutes
Cooking time: 1 hour 5 minutes
Chilling time: At least 4 hours, preferably overnight
Total time: Approximately 5 hours 30 minutes
Variations
I sometimes swap out the raspberry jam for blackberry or strawberry jam to change up the fruit flavor. You can also use almond meal in place of some of the pistachios for a slightly different nutty note. For a dairy-free twist, I’ve experimented with vegan cream cheese and coconut sour cream, though the texture shifts a bit. Adding a hint of lemon zest to the cream cheese mixture can brighten the flavor if I want a little extra zing.
Storage/reheating
I store leftover cheesecake in an airtight container in the fridge for up to 4 days. To maintain the best texture, I avoid freezing it since the raspberry swirls and pistachio crust can become a bit soggy after thawing. When I want to serve it again, I let it come to room temperature for about 20 minutes before slicing to get the creamiest texture.
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FAQs
How can I prevent my cheesecake from cracking?
I find that baking the cheesecake slowly at a low temperature and then letting it cool gradually in the oven with the door ajar helps prevent cracking. Also, avoid overmixing the batter, especially after adding the eggs.
Can I use frozen raspberries instead of fresh?
Yes, but I recommend thawing and draining them well to avoid excess moisture in the swirl mixture, which could affect the cheesecake’s texture.
What’s the best way to chop pistachios for the crust?
I usually pulse them a few times in a food processor until finely chopped but still a bit coarse for crunch. Avoid grinding them into a powder.
Can I make this cheesecake ahead of time?
Absolutely. In fact, letting it chill overnight improves the flavors and texture significantly.
Is there a substitute for graham cracker crumbs in the crust?
You can use digestive biscuits or even finely crushed cookies like vanilla wafers if graham crackers aren’t available.
Conclusion
I love making this Elegant Pistachio Raspberry Crunch Cheesecake because it combines rich, creamy cheesecake with vibrant fruit and a satisfying crunch in every bite. It’s a crowd-pleaser for parties, holidays, or any time I want a dessert that feels both special and comforting. With just a little patience during baking and chilling, the result is truly impressive and delicious every time.
📖 Recipe:
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Elegant Pistachio Raspberry Crunch Cheesecake
- Total Time: Approximately 5 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A luscious and creamy cheesecake layered with vibrant raspberry swirls and a crunchy pistachio crust, delivering a perfect balance of nutty richness and tart fruitiness in every bite.
Ingredients
1 ½ cups pistachios, shelled and finely chopped
1 ¼ cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted
24 oz (680g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
1 cup fresh raspberries, plus extra for garnish
2 tablespoons raspberry jam
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine chopped pistachios, graham cracker crumbs, and sugar. Stir in melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the springform pan to form the crust. Chill in the fridge while preparing the filling.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating well after each addition. Mix in vanilla extract.
- Add eggs one at a time, beating gently after each to incorporate without overmixing.
- Blend in sour cream until smooth.
- Pour half of the cream cheese mixture over the chilled crust.
- In a small bowl, gently mash the raspberries with raspberry jam to create a swirl mixture. Spoon half of this raspberry swirl over the cheesecake batter and gently swirl with a knife.
- Pour remaining cream cheese mixture on top, followed by the remaining raspberry swirl. Use a knife to create decorative swirls.
- Bake for 55-65 minutes or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
- Remove from oven and chill in the refrigerator at least 4 hours, preferably overnight.
- Before serving, garnish with fresh raspberries and a sprinkle of chopped pistachios for an elegant finish.
Notes
To prevent cracking, bake slowly at a low temperature and cool gradually with the oven door ajar.
Use thawed and well-drained frozen raspberries if fresh are not available.
Pulse pistachios until finely chopped but still coarse for texture.
Letting cheesecake chill overnight improves flavor and texture.
Substitute graham cracker crumbs with digestive biscuits or crushed vanilla wafers if needed.
Store leftovers in an airtight container in the fridge up to 4 days; avoid freezing to maintain texture.
Bring cheesecake to room temperature for 20 minutes before serving for best creaminess.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: Approx. 370 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
