Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries (plus extra for topping)
- 1/2 cup pistachios, chopped (plus extra for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed until just combined. Gently fold in the sour cream until smooth.
- Add Raspberries and Pistachios: Carefully fold in the fresh raspberries and chopped pistachios, being cautious not to break the raspberries too much.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill and Serve: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results. Before serving, top with additional fresh raspberries and chopped pistachios for a beautiful presentation.
Notes
Pro Tip: For a smoother texture, ensure all ingredients are at room temperature before mixing!