Description
This Cranberry Pistachio Cheesecake is a creamy, nutty delight topped with juicy cranberries and crunchy pistachios. A festive dessert perfect for holidays or any special occasion!
Ingredients
Units
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp sugar
For the cheesecake filling:
- 2 (8oz) packages cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped pistachios
For the topping:
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup water
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, mixing well. Fold in pistachios.
- Pour over the crust and bake for 45-50 minutes. Let cool.
- In a saucepan, heat cranberries, honey, and water until berries soften. Let cool and spread over cheesecake.
Notes
- Garnish with extra pistachios for added crunch.
- Use a water bath for an extra creamy texture.