Cherry Pistachio Cheesecake Recipe
Introduction
This Cherry Pistachio Cheesecake is a delightful twist on a classic dessert, combining nutty pistachios with sweet cherry topping. Creamy and luscious, it’s perfect for special occasions or a satisfying treat any time.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup ground pistachios
- 3 tbsp sugar (for crust)
- 5 tbsp melted butter
- 16 oz cream cheese, softened
- ½ cup sugar (for filling)
- 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
- Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
- Step 2: Make the crust by mixing graham cracker crumbs, ground pistachios, sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then let it cool completely.
- Step 3: Prepare the filling by beating the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then, blend in sour cream, pistachio pudding mix, and vanilla extract just until the mixture is smooth.
- Step 4: Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45–50 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually.
- Step 5: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set properly.
- Step 6: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Garnish with extra chopped pistachios if desired for added texture and flavor.
Tips & Variations
- For a gluten-free option, use gluten-free graham cracker crumbs or crushed gluten-free cookies in the crust.
- If you prefer a stronger pistachio flavor, sprinkle chopped pistachios inside the filling or on top with the cherries.
- Make sure not to overmix the filling once eggs are added to keep the cheesecake light and creamy.
Storage
Store leftover cheesecake tightly covered in the refrigerator for up to 4 days. For best texture, avoid freezing as it may alter the consistency. Reheat by letting it come to room temperature for about 20 minutes before serving, or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cherries instead of cherry pie filling?
Yes, fresh cherries can be used, but you may want to cook them with a bit of sugar and lemon juice to create a sauce that mimics the pie filling texture.
How do I prevent cracks on top of the cheesecake?
To avoid cracks, bake the cheesecake at a low temperature and allow it to cool gradually in the oven with the door slightly open. Also, avoid overmixing the batter and do not overbake.
PrintCherry Pistachio Cheesecake Recipe
This Cherry Pistachio Cheesecake combines a buttery graham cracker and pistachio crust with a creamy pistachio-infused cream cheese filling and a sweet cherry topping. The dessert is baked to perfection, chilled for a smooth texture, and garnished with extra pistachios for added crunch and flavor, making it a delightful and elegant treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 the oven temperature to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
- Make the crust: In a bowl, combine the graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then remove and allow it to cool completely.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, incorporating each fully before adding the next. Stir in the sour cream, pistachio pudding mix, and vanilla extract until just combined and smooth, being careful not to overmix.
- Bake the cheesecake: Pour the prepared filling over the cooled crust in the springform pan and smooth the top using a spatula. Place the pan in the preheated oven and bake for 45 to 50 minutes or until the center is just set and slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool slowly inside to prevent cracking.
- Chill: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight to allow it to set completely and develop flavors.
- Top and serve: Once chilled, spread the cherry pie filling evenly over the top of the cheesecake. Garnish with extra chopped pistachios if desired for added texture and presentation. Slice and serve chilled.
Notes
- Be sure to use softened cream cheese for the smoothest filling.
- Allow the crust to cool completely before adding the filling to prevent it from becoming soggy.
- Do not overmix the filling to avoid incorporating too much air, which can cause cracks.
- Slow cooling in the oven with the door cracked helps prevent the cheesecake from cracking.
- Chilling overnight yields the best texture and flavor development.
- Optional garnishing with chopped pistachios adds a nice crunch and accentuates the pistachio flavor.
Keywords: cherry cheesecake, pistachio cheesecake, cream cheese dessert, baked cheesecake, cherry topping, pistachio crust
