Nutty. Creamy. Tangy. A beautifully layered showstopper.

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✅ Ingredients

For the Pistachio Crust:

• 1½ cups shelled pistachios, finely ground

• ½ cup graham cracker crumbs

• ¼ cup sugar

• ¼ cup unsalted butter, melted

• ¼ tsp salt

For the Raspberry Layer:

• 1½ cups fresh raspberries (or purée)

• 2 tbsp sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch + 2 tbsp water (optional thickener)

For the Pistachio Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup sugar

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

• 3 large eggs

• 1 cup heavy cream

• ⅓ cup pistachio paste (or ground pistachios)

• ¼ cup chopped pistachios (for garnish)

For the Crunchy Topping:

• ½ cup chopped pistachios

• ¼ cup brown sugar

• 2 tbsp melted butter

• ¼ cup oats (optional)

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👩‍🍳 Instructions

1️⃣ Make the Crust:

• Preheat oven to 325°F (163°C).

• Pulse crust ingredients until crumbly and moist.

• Press into the base of a 9” springform pan.

• Bake for 10 minutes. Cool.

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2️⃣ Prepare the Raspberry Layer:

• Cook raspberries, sugar, and lemon juice in a saucepan for 5–7 min until syrupy.

• Mix cornstarch + water and stir into the raspberry mix until thickened (2 min).

• Cool completely. Strain for smoothness if desired.

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3️⃣ Make the Filling:

• Beat cream cheese, sugar, and vanilla until smooth.

• Add flour, then eggs one at a time.

• Mix in heavy cream and pistachio paste until fully combined.

• Pour half of the filling into the crust.

• Swirl in raspberry layer. Add remaining filling on top and smooth out.

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4️⃣ Bake the Cheesecake:

• Bake for 55–65 min or until the center is just set but slightly jiggly.

• Cool in the oven for 1 hour with the door ajar.

• Then cool to room temp and chill for 4 hours or overnight.

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5️⃣ Make the Crunchy Topping:

• Mix chopped pistachios, brown sugar, melted butter, and oats.

• Sprinkle over the chilled cheesecake.

• Refrigerate another 30 min to set.

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6️⃣ Garnish & Serve:

• Decorate with extra pistachios around the edges.

• Slice and serve chilled, optionally with fresh raspberries or extra raspberry sauce.

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🍰 To Serve:

Rich, nutty cheesecake meets tangy raspberry and crunchy topping — a perfect texture and flavor balance in every bite.

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💡 Tips:

• Make-ahead friendly: Best when chilled overnight.

• Silky option: Use pistachio paste for a smooth filling.

• Flavor twist: Add a hint of almond extract or cardamom for depth.