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Pistachio and Raspberry Swirl Cheesecake Bars

2023-02-20 - Written by: Emma Taylor

Dessert Cheesecake Pistachio Raspberry

Pistachio and Raspberry Swirl Cheesecake Bars

A creative twist on traditional cheesecake bars, featuring a pistachio crust and a raspberry swirl throughout.

The title of the recipe

Introduction

Are you tired of the same old cheesecake? Look no further! These Pistachio and Raspberry Swirl Cheesecake Bars are a game-changer. With a crunchy pistachio crust, a creamy raspberry-swirled cheesecake filling, and a drizzle of honey on top, these bars are sure to impress.

Ingredients

For the Crust

  • 1 cup chopped fresh pistachios
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened

For the Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup raspberry jam

For the Raspberry Swirl

  • 1 cup fresh raspberries
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar

Instructions

Preheat and Prepare the Crust

Preheat your oven to 350°F (180°C). In a medium bowl, whisk together the pistachios, flour, sugar, and salt. Add in the softened butter and mix until a crumbly mixture forms.

Press the Crust into the Pan

Press the crust mixture evenly into the bottom of an 8-inch square baking pan. Bake for 20-25 minutes or until lightly golden brown.

Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth. Add in the granulated sugar and mix until combined. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the sour cream and raspberry jam.

Pour the Cheesecake Filling into the Pan

Pour the cheesecake filling over the prepared crust.

Prepare the Raspberry Swirl

In a small bowl, mix together the fresh raspberries, cornstarch, and granulated sugar until combined.

Dollop the Raspberry Swirl onto the Cheesecake Filling

Using a spoon or piping bag, dollop the raspberry swirl mixture evenly over the cheesecake filling.

Bake the Bars

Bake the bars for 25-30 minutes or until the edges are set and the center is slightly jiggly.

Cool and Serve

Allow the bars to cool completely in the pan. Once cooled, cut into squares and serve with a drizzle of honey on top. Enjoy!

Note: This recipe combines elements from the original recipes for "Pistachio cake" (recipe #93) and "Raspberry panna cotta" (recipe #91).