Heavenly Crunch Pistachio Raspberry Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup chopped pistachios (unsalted, shelled)
• ⅓ cup melted butter
• 2 tbsp granulated sugar

For the Filling:

• 16 oz (2 packages) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 (3.4 oz) package instant pistachio pudding mix
• 1 cup cold milk
• 1 ½ cups whipped topping (or freshly whipped cream)
• ½ cup chopped pistachios

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice

For the Crunch Topping:

• ½ cup white chocolate chips
• ¼ cup crushed graham crackers
• ¼ cup chopped pistachios

Instructions

1. Prepare the Crust:
   • In a bowl, mix graham cracker crumbs, pistachios, melted butter, and sugar.
   • Press into the bottom of a springform pan.
   • Chill in the fridge while preparing the filling.
2. Make the Raspberry Swirl:
   • In a small saucepan, combine raspberries, sugar, and lemon juice.
   • Simmer for 5–7 minutes, stirring frequently, until thickened.
   • Strain to remove seeds if desired, then let cool.
3. Prepare the Filling:
   • In a large bowl, beat cream cheese until smooth.
   • Add powdered sugar and vanilla extract; mix until combined.
   • In a separate bowl, whisk together pistachio pudding mix and milk until thickened.
   • Fold pudding into the cream cheese mixture.
   • Gently fold in whipped topping and chopped pistachios.
4. Assemble the Cheesecake:
   • Pour half the filling over the crust.
   • Add spoonfuls of raspberry sauce and swirl gently with a knife.
   • Add the remaining filling and repeat the swirl on top.
5. Chill:
   • Refrigerate for at least 4 hours, or overnight, until firm.
6. Make the Crunch Topping:
   • Melt white chocolate chips and mix in crushed graham crackers and pistachios.
   • Let it cool slightly, then sprinkle over the chilled cheesecake before serving.

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