Description
Indulge in the rich, creamy texture of this Pistachio Raspberry Crunch Cheesecake, a decadent treat that combines the nutty sweetness of pistachios with the tart, fruity flavor of raspberries.
Ingredients
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 4 large eggs
– 1 cup shelled, chopped pistachios
– 1 cup fresh raspberries
– 1 tbsp all-purpose flour
– 1 tsp vanilla extract
Instructions
1. 1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. 2. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy.
3. 3. Gradually add the sugar, beating until well combined.
4. 4. Add the eggs one at a time, beating well after each addition.
5. 5. Fold in the chopped pistachios, raspberries, flour, and vanilla extract until just combined.
6. 6. Pour the batter into the prepared springform pan and smooth the top.
7. 7. Bake for 55-60 minutes, or until the center is almost set.
8. 8. Allow the cheesecake to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
9. 9. Run a knife around the edge of the pan and release the springform ring. Slice and serve chilled.
Notes
For a decorative touch, top the cheesecake with additional chopped pistachios and fresh raspberries before serving. Leftovers can be stored in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 60
- Category: Desserts & Baking
- Method: Baking
- Cuisine: American