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Pistachio & Blackberry Cheesecake

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This Pistachio & Blackberry Cheesecake is a creamy, indulgent treat with a nutty graham-pistachio crust, velvety cream cheese filling, and a tangy blackberry swirl. Topped with whipped cream and crushed pistachios, it’s a dreamy dessert for any occasion. #blackberrycheesecake #pistachiobaking #homemadecheesecake #fruitdesserts #elegantbakes

Ingredients

Crust:

  • 1 cup graham cracker crumbs

  • 1/4 cup unsalted butter, melted

  • 1/2 cup finely chopped pistachios

Filling:

  • 16 oz cream cheese, softened

  • 1/2 cup sour cream

  • 2 large eggs

  • 1 cup granulated sugar

  • 1 tsp vanilla extract

Blackberry Swirl:

  • 2 cups fresh blackberries

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch mixed with 1 tbsp water

Topping:

  • Whipped cream (for garnish)

  • Additional blackberries and crushed pistachios

Instructions

  1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper and lightly grease the sides.

  2. Mix graham cracker crumbs, melted butter, and chopped pistachios. Press into the bottom of the pan. Bake for 10 minutes and cool.

  3. In a saucepan, combine blackberries, lemon juice, and cornstarch slurry. Cook over medium heat until thickened and glossy. Cool completely.

  4. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs (one at a time), mixing well.

  5. Pour filling over the crust. Drop spoonfuls of blackberry mixture and swirl gently with a skewer.

  6. Bake for 45–50 minutes, until the center is just set. Turn off oven, crack the door, and let cool inside for 1 hour.

  7. Refrigerate at least 4 hours or overnight.

  8. Before serving, garnish with whipped cream, extra blackberries, and crushed pistachios.

Notes

  • Use room-temperature ingredients for a smoother filling.

  • Avoid overmixing after adding eggs to prevent cracks.

  • Store cheesecake in the fridge for up to 5 days.

Nutrition

Find it online: https://yumfoodusa.com/pistachio-blackberry-cheesecake/