Elegant Pistachio Raspberry Crunch Cheesecake

A decadent cheesecake featuring a buttery pistachio crust, velvety pistachio-infused filling, and a vibrant raspberry swirl, crowned with a crunchy pistachio-oat crumble for the perfect textural contrast.

Ingredients

Pistachio Crust:

• 1 ½ cups shelled pistachios, finely ground

• ½ cup graham cracker crumbs

• ¼ cup granulated sugar

• ¼ cup unsalted butter, melted

• ¼ tsp salt

Raspberry Swirl:

• 1 ½ cups fresh raspberries (or strained puree for a smoother texture)

• 2 tbsp granulated sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch + 2 tbsp water (optional, for thickening)

Pistachio Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

• 3 large eggs, room temperature

• 1 cup heavy cream

• ⅓ cup pistachio paste (or finely ground pistachios)

Crunchy Pistachio Topping:

• ½ cup chopped pistachios

• ¼ cup brown sugar

• 2 tbsp unsalted butter, melted

• ¼ cup oats (optional, for extra crunch)

Garnish:

• Extra chopped pistachios

• Fresh raspberries

Instructions:

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