Lush Raspberry Pistachio Cheesecake Delight

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 Lush Raspberry Pistachio Cheesecake Delight
Ingredients:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 3 packages (8 oz each) cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 1 cup sour cream
    • 1 cup chopped pistachios
    • 1 cup fresh raspberries
    • 1/2 cup raspberry jam (optional)
    • 1 cup heavy cream
    • 1/4 cup powdered sugar
    • Fresh raspberries and chopped pistachios for garnish
Directions:
    • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
    • In a medium bowl, mix graham cracker crumbs with melted butter. Press the mixture into the bottom of the springform pan to form the crust. Refrigerate while preparing the filling.
    • In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and mix well.
    • Add eggs one at a time, beating after each addition. Stir in the sour cream until just combined.
    • Fold in the chopped pistachios and fresh raspberries gently.
    • Pour the filling over the prepared crust. If using raspberry jam, swirl it into the filling.
    • Bake for 55-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
    • Refrigerate the cheesecake for at least 4 hours or overnight.
    • Whip the heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cheesecake.
    • Garnish with fresh raspberries and chopped pistachios before serving.
    • Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 25 minutes (including chilling time)
    • Kcal: 450 kcal | Servings: 12 servings

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