Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
¼ cup crushed pistachios
Filling:
24 oz (3 packages) cream cheese, softened
¾ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
3 large eggs
1 cup fresh raspberries
¼ cup raspberry jam (optional, for swirls)
Topping:
Whipped cream
Fresh raspberries
Chopped pistachios
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Instructions
1. Prepare the Crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, melted butter, and crushed pistachios.
Press into the bottom of a springform pan.
Bake for 8–10 minutes. Let cool.
2. Make the Filling:
In a large bowl, beat cream cheese until smooth.
Add sugar, sour cream, and vanilla; beat until creamy.
Add eggs one at a time, mixing just until combined.
Fold in raspberries gently.
If using raspberry jam, drop spoonfuls and swirl into batter.
3. Bake:
Pour filling into cooled crust.
Place pan in a water bath (wrap pan in foil to prevent leaks).
Bake for 55–65 minutes or until center is just set.
Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
Remove and refrigerate for at least 4 hours (overnight is best).
4. Decorate:
Top with whipped cream, fresh raspberries, and chopped pistachios before serving.
