Cranberry Cheesecake with Pistachio Pie Crust

This delightful cranberry cheesecake features a creamy filling balanced by the tartness of cranberries, all set atop a crunchy, nutty pistachio pie crust. The combination of rich flavors and textures makes it a perfect dessert for any occasion, highlighting seasonal cranberries while maintaining a traditional cheesecake profile with a creative twist. This dessert is suitable for those looking for a sweet treat with a unique flavor combination.

Ingredients:

• 1 ½ cups pistachios, shelled
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 ½ cups cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• ¼ cup honey
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• ½ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse the pistachios until finely ground. Combine with melted butter and ¼ cup sugar in a bowl; mix well.
3. Press the pistachio mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let it cool.
4. In a mixing bowl, beat the cream cheese until smooth. Gradually add ½ cup sugar, then mix in the eggs one at a time, followed by vanilla extract.
5. In a separate saucepan, combine cranberries, honey, lemon juice, cornstarch, and salt. Cook over medium heat until cranberries burst and mixture thickens, about 5-7 minutes. Let cool slightly.
6. Pour the cream cheese mixture over the cooled pistachio crust, then spoon the cranberry mixture on top, swirling gently with a knife.
7. Bake for 40-45 minutes or until the center is set. Let it cool at room temperature before refrigerating for at least 4 hours.
8. Serve chilled, garnished with additional cranberries or crushed pistachios if desired.