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Cherry Pistachio Cheesecake

Cherry Pistachio Cheesecake: Indulgent Bliss for Any Celebration

Discover the delightful Cherry Pistachio Cheesecake, a creamy, vibrant dessert perfect for any celebration.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs Substitute: Use crushed digestive biscuits if you prefer a different flavor.
  • 0.25 cups Finely Ground Pistachios
  • 3 tablespoons Granulated Sugar
  • 5 tablespoons Melted Butter Substitution: Coconut oil can be used for a dairy-free option.
Filling
  • 16 oz Cream Cheese Ensure it's softened to avoid lumps before mixing.
  • 0.5 cups Granulated Sugar
  • 2 large Eggs Avoid overmixing after adding to prevent cracks in the surface.
  • 0.5 cups Sour Cream Substitution: Greek yogurt is a healthier swap that works well.
  • 0.25 cups Pistachio Pudding Mix (dry powder) Optional: Omit for a more pronounced cherry flavor without nutty notes.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract can impart an enticing twist to the flavor.
Topping
  • 1 can Cherry Pie Filling For a fresher option, use chopped fresh or frozen cherries instead.
  • 0.25 cups Chopped Pistachios Use toasted pistachios for an extra layer of flavor.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • Spatula

Method
 

Preparation Steps
  1. Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, finely ground pistachios, granulated sugar, and melted butter. Press into the bottom of the prepared pan and bake for 8 minutes.
  3. In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition, then blend in sour cream, pistachio pudding mix, and vanilla extract until fully combined.
  4. Pour the filling over the cooled crust and smooth the top before baking for 45–50 minutes.
  5. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Transfer to the refrigerator and chill for at least 4 hours.
  6. Spread cherry pie filling over the surface of the chilled cheesecake and sprinkle with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 34gProtein: 5gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Notes

For the best flavor and texture, refrigerate the cheesecake overnight if possible. Clean your knife with warm water between slices for perfectly smooth cuts.

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