Pistachio and Raspberry Swirl Cheesecake

A twist on the classic cheesecake, this recipe combines the richness of cream cheese with the crunch of chopped pistachios and a sweet raspberry swirl.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 pounds cream cheese, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pistachios
• 1 cup raspberry jam

Instructions:

Crust:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs and sugar.
3. Stir in melted butter until well combined.
4. Press mixture into the bottom of a 9-inch springform pan.

Cheesecake:

1. Beat cream cheese with an electric mixer until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla extract.
4. Stir in chopped pistachios.
5. Pour cheesecake batter into prepared pan over crust.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.

Raspberry Swirl:

1. In a small saucepan, heat raspberry jam over low heat until warm and runny.
2. Stir in 1 tablespoon cornstarch to thicken.
3. Pour warmed raspberry mixture into cheesecake batter, using a spatula or spoon to create a swirled design.

Cooling and Slicing:

1. Let cheesecake cool completely on a wire rack.
2. Refrigerate for at least 4 hours or overnight.
3. Release springform pan sides and slice into bars or squares.

Enjoy your delicious pistachio and raspberry swirl cheesecake!