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Cherry Pistachio Cheesecake

Creamy Cherry Pistachio Cheesecake You Can't Resist

This Cherry Pistachio Cheesecake is a celebration of flavors with a creamy texture, delightful crunch, and vibrant sweetness, perfect for gatherings or cozy indulgence.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Substitution: Digestive biscuits can be used for a different flavor.
  • 1/2 cup ground pistachios Tip: Use roasted, unsalted pistachios for the best results.
  • 1/4 cup granulated sugar Substitution: Use brown sugar for a deeper flavor in the crust.
  • 1/2 cup melted butter Note: Coconut oil can be a dairy-free substitute.
For the Filling
  • 16 oz cream cheese Tip: Ensure it's at room temperature to avoid lumps.
  • 3 large eggs Note: Beating in one at a time helps prevent cracking.
  • 1 cup sour cream Substitution: Plain yogurt can be used for a lower-fat option.
  • 1 pkg pistachio pudding mix (dry) Note: For a natural flavor, consider using ground pistachios instead.
  • 1 tsp vanilla extract Substitution: Almond extract can amplify nutty flavors.
For the Topping
  • 1 can cherry pie filling Note: Use fresh cherries if preferred; drain excess juice.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Spatula

Method
 

Step-by-step Instructions
  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it with butter or lining with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, ground pistachios, granulated sugar, and melted butter. Stir until evenly coated. Press firmly into the bottom of the springform pan. Bake for 8 minutes, then cool completely.
  3. In a large bowl, beat cream cheese and granulated sugar until smooth. Gradually add eggs one at a time, mixing well after each. Incorporate sour cream, dry pistachio pudding mix, and vanilla extract until smooth.
  4. Pour the filling over the cooled crust, smoothing the top. Bake for 45-50 minutes until set around edges but slightly jiggly in the center. Turn off the oven and let it cool with the door ajar.
  5. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  6. Remove the sides of the springform pan. Spread cherry pie filling over the cheesecake and sprinkle with chopped pistachios. Slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 800IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure graham cracker crust is compact for clean slices. Always use room temperature ingredients to prevent lumps. Cool cheesecake gradually to avoid cracks.

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