Cherry Pistachio Cheesecake Recipe

Introduction

Cherry Pistachio Cheesecake is a delightful dessert combining a rich, creamy filling with the nutty crunch of pistachios and the sweet tartness of cherry topping. This elegant yet easy-to-make cheesecake is perfect for special occasions or a cozy treat at home.

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

1. Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. Step 2: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
3. Step 3: Beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. 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 with a spatula. Bake for 45–50 minutes, or until the center is just set and slightly jiggly.
5. Step 5: Turn off the oven and leave the cheesecake inside with the door slightly cracked to cool gradually. This helps prevent cracking.
6. Step 6: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
7. Step 7: Before serving, spread the cherry pie filling evenly over the chilled cheesecake and sprinkle with chopped pistachios if desired.

Tips & Variations

• Use finely ground pistachios for the crust to enhance texture and flavor without overpowering the crumbly base.
• For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond flour.
• Chilling the cheesecake overnight improves flavor and makes slicing easier.
• Swap cherry pie filling with fresh berries or raspberry preserves for a different fruit topping.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 15 minutes before serving, or enjoy it chilled. Avoid freezing with the cherry topping, as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of pistachio?

Yes, but the unique pistachio flavor is key to this cheesecake’s character. Using a different flavor may change the taste significantly.

How do I prevent the cheesecake from cracking?

Cooling the cheesecake gradually in the oven with the door ajar helps prevent cracks by reducing temperature shock. Also, avoid overmixing the batter and be careful not to overbake.

Cherry Pistachio Cheesecake Recipe

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★★★★★

4.9 from 54 reviews

This Cherry Pistachio Cheesecake combines a rich and creamy pistachio-flavored filling with a crunchy graham cracker and pistachio crust, topped with sweet cherry pie filling. It’s a luscious dessert perfect for any occasion, offering a delightful balance of nutty, creamy, and fruity flavors.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 58 minutes
• Total Time: 4 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 your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
2. Make the crust: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then remove and allow to cool.
3. Prepare the filling: In a mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition. Then, mix in sour cream, pistachio pudding mix, and vanilla extract until just combined and smooth. Avoid overmixing to keep the cheesecake airy.
4. Bake: Pour the filling evenly 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 and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked open to cool gradually, preventing cracks.
5. Chill: Once cooled to room temperature, cover and refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
6. Top and serve: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Garnish with extra chopped pistachios if desired for added texture and visual appeal.

Notes

• Ensure cream cheese is softened to room temperature for a smooth batter.
• Do not overbake; the cheesecake should be slightly jiggly in the center when done.
• Gradual cooling in the oven helps prevent cracks in the cheesecake.
• Refrigerating overnight improves texture and flavor.
• Optional chopped pistachios on top add extra crunch and a nutty aroma.

Keywords: Cherry Pistachio Cheesecake, pistachio cheesecake, cherry cheesecake, graham cracker crust, creamy cheesecake dessert