Description
This Cherry Pistachio Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker and pistachio crust, a smooth pistachio-flavored cheesecake filling, and a sweet cherry topping. Perfect for celebrations or a special treat, this recipe combines nutty and fruity flavors in a beautifully balanced dessert.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup ground pistachios
- 3 tbsp sugar
- 5 tbsp melted butter
For the filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup pistachio pudding mix (dry powder)
- 1 tsp vanilla extract
For the topping:
- 1 can (21 oz) cherry pie filling
- Optional: extra chopped pistachios for garnish
Instructions
- Preheat oven: Set your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it well or lining the bottom with parchment paper to prevent sticking.
- Make the crust: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the springform pan to create an even crust. Bake the crust for 8 minutes, then remove from the oven and allow it to cool completely.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate the sour cream, pistachio pudding mix, and vanilla extract. Mix the filling just until smooth and fully combined, avoiding overmixing.
- Bake the cheesecake: Pour the prepared filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door cracked open to cool gradually, preventing cracks.
- Chill: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight. This resting time allows the flavors to meld and the texture to firm up.
- Top and serve: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. For an added crunch and nutty accent, sprinkle extra chopped pistachios on top as a garnish. Slice and enjoy!
Notes
- Use roasted, unsalted pistachios for the best flavor in both the crust and as a garnish.
- For a more intense pistachio flavor, you can add ¼ teaspoon almond extract to the filling mixture.
- This cheesecake freezes very well; if freezing, add the cherry topping and chopped pistachios only after the cheesecake has thawed to keep quality high.
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg
