Description
A delightful twist on the classic dessert, blending creamy cheesecake with the nutty crunch of pistachios and the tartness of raspberry sauce.
Ingredients
Scale
- 1 1/2 cups shelled pistachios
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 cups softened cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup raspberry sauce
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine the pistachios and 1/4 cup of sugar in a food processor and pulse until finely ground. Add the melted butter and mix until fully combined. Press into the bottom of the prepared pan.
- Beat the cream cheese and 1 cup of sugar together until smooth. Stir in the vanilla extract. Add the eggs one at a time, beating well after each addition. Fold in the sour cream until smooth.
- Pour the cream cheese mixture over the crust, spreading it evenly.
- Bake for 55-60 minutes, or until the center is set.
- Cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.
- Drizzle raspberry sauce over the cheesecake before serving.
Notes
For a zesty twist, add a layer of lemon curd beneath the cheesecake filling. You can substitute raspberry sauce with other fruity toppings.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg