Cherry Pistachio Cheesecake Recipe

Introduction

Cherry Pistachio Cheesecake is a delightful blend of creamy, nutty, and fruity flavors that make for a stunning dessert. With a crunchy pistachio crust and sweet cherry topping, it’s perfect for special occasions or a treat anytime you crave something indulgent.

Ingredients

• 1½ cups graham cracker crumbs
• ¼ cup ground pistachios
• 3 tbsp sugar
• 5 tbsp melted butter
• 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
• 1 can (21 oz) cherry pie filling
• Optional: extra chopped pistachios for garnish

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. Step 2: Combine graham cracker crumbs, ground pistachios, sugar, and melted butter in a bowl. Press this mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then allow it to cool.
3. Step 3: In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Then stir in sour cream, pistachio pudding mix, and vanilla extract until just combined.
4. Step 4: Pour the filling over the cooled crust and smooth the top. Bake for 45 to 50 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually.
5. Step 5: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set fully.
6. Step 6: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Garnish with chopped pistachios if desired.

Tips & Variations

• For extra crunch, toast the pistachios before grinding to enhance their flavor.
• If you prefer a lighter topping, use fresh cherries or a cherry compote instead of canned pie filling.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• To prevent cracks, avoid overbaking and cool the cheesecake gradually in the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the cherry topping separate if possible and add it just before serving for best texture. When reheating, let it sit at room temperature for about 15 minutes to soften slightly; do not microwave as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of pistachios?

Yes, almonds or pecans can be substituted for pistachios in both the crust and filling, but the unique flavor will be different.

Do I need to refrigerate the cheesecake overnight?

Yes, chilling the cheesecake for at least 4 hours or overnight helps it set properly and improves the flavor and texture.

Cherry Pistachio Cheesecake Recipe

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★★★★★

4.8 from 95 reviews

Delight in the rich and creamy Cherry Pistachio Cheesecake, featuring a crunchy graham cracker and pistachio crust, a smooth pistachio-flavored cream cheese filling, and a luscious cherry topping. Perfectly balanced with a touch of nutty pistachio and fruity cherry, this cheesecake is an elegant dessert for any occasion.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 58 minutes
• Total Time: 5 hours 18 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat oven: Set the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking and make removal easier.
2. Make the crust: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix until the mixture holds together when pressed. Press it firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 8 minutes to set it, then remove from oven and let it cool completely.
3. Prepare the filling: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the sour cream, dry pistachio pudding mix, and vanilla extract, mixing just until the mixture is smooth and no lumps remain. Avoid overmixing to prevent cracking.
4. Bake: Pour the filling evenly over the cooled crust, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 45 to 50 minutes, or until the center is just set and slightly jiggly. Once done, turn off the oven, crack the oven door, and allow the cheesecake to cool gradually inside for about an hour to prevent cracks.
5. Chill: Once at room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight. This helps the cheesecake to firm up and develops the flavors fully.
6. Top and serve: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. If desired, garnish with extra chopped pistachios for added texture and nutty flavor. Slice and enjoy!

Notes

• Allow the cream cheese to soften fully to ensure a smooth batter without lumps.
• Use a springform pan for easy release of the cheesecake.
• Do not overbake the cheesecake; the center should still be slightly jiggly when done.
• Gradual cooling in the oven helps prevent cracks in the cheesecake surface.
• Chill thoroughly before adding topping to ensure clean slices.
• For a more intense pistachio flavor, lightly toast the ground pistachios before mixing them into the crust.

Keywords: Cherry pistachio cheesecake, pistachio cheesecake, cherry topped cheesecake, creamy cheesecake, nutty dessert, graham cracker crust cheesecake