Description
A luscious cheesecake with fresh raspberries and crunchy pistachios, nestled in a buttery graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup pistachios, chopped
- ½ cup sour cream
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter until combined; press into the bottom of a springform pan.
- Beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- Stir in the vanilla extract.
- Fold in the raspberries and chopped pistachios gently.
- Pour the batter over the crust and smooth the surface.
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Cool at room temperature, then spread sour cream over the top.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Great for gatherings and can be made ahead of time. Adjust nuts as per preference.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 20g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg