Go Back
A close-up shot of a perfect slice of pistachio raspberry cheesecake on a white plate, revealing the creamy texture and layers of crust, filling, and raspberry topping.

Pistachio Raspberry Cheesecake: A Showstopping Dessert

An unforgettable Pistachio Raspberry Cheesecake recipe featuring a nutty pistachio crust, a rich and creamy cheesecake filling, and a tangy raspberry swirl. This detailed guide ensures a perfect, crack-free result every time, making it the ideal showstopping dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Crust
  • 1.5 cups shelled, unsalted pistachios
  • 0.5 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Cheesecake Filling
  • 32 ounces full-fat cream cheese softened to room temperature
  • 1.5 cups granulated sugar
  • 1 cup sour cream at room temperature
  • 0.5 cup heavy cream at room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature
For the Raspberry Swirl
  • 1.5 cups raspberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tablespoon lemon juice

Equipment

  • 1 9-inch springform pan
  • 1 Stand Mixer
  • 1 Food processor
  • 1 Roasting pan For the water bath

Method
 

Make the Pistachio Crust
  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. In a food processor, pulse pistachios until finely ground. In a bowl, combine ground pistachios, graham cracker crumbs, and sugar.
  3. Stir in melted butter until crumbs are moistened. Press the mixture firmly into the bottom and 1 inch up the sides of the pan.
  4. Bake for 10-12 minutes. Let cool completely on a wire rack.
Prepare the Raspberry Swirl
  1. In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
  2. Simmer for 8-10 minutes, mashing the berries, until the sauce has thickened. Let cool slightly.
Make the Cheesecake Filling & Assemble
  1. In a stand mixer, beat room temperature cream cheese until smooth. Gradually add sugar and beat until combined. Mix in sour cream, heavy cream, and vanilla on low speed.
  2. Add eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
  3. Pour half of the filling over the crust. Dollop with raspberry sauce. Top with remaining filling and more raspberry sauce. Swirl gently with a skewer.
Bake the Cheesecake
  1. Wrap the pan in two layers of heavy-duty foil for a water bath. Place in a larger roasting pan and fill with hot water halfway up the sides of the springform pan.
  2. Bake at 325°F (160°C) for 60-75 minutes, until the edges are set and the center has a slight wobble.
  3. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. Remove from the water bath, cool to room temperature, then refrigerate for at least 6 hours or overnight.

Notes

Room Temperature is Crucial: Ensure all dairy and eggs are at room temperature for the smoothest, lump-free filling.
Don't Skip the Water Bath: This is the key to preventing cracks and ensuring an even bake.
Chill Thoroughly: For the best texture and clean slices, the cheesecake must be chilled completely, preferably overnight.