Introduction

Cherry Pistachio Cheesecake is a delightful twist on the classic dessert, combining creamy cheesecake with nutty pistachio and bright cherry flavors. This recipe balances a crunchy pistachio graham crust with a luscious filling and a sweet cherry topping, perfect for any occasion.

A single slice of creamy cheesecake is shown on a white plate placed on a white marbled surface, featuring three distinct layers: the bottom layer is a golden-brown crumbly crust, the middle layer is thick and smooth white cheesecake speckled with bright green pistachios and some red cherry pieces, and the top layer is a rich topping of whole glossy cherries, halved pistachios, dollops of white whipped cream, and sprinkled golden brown crumbs, all creating a colorful and textured contrast; a silver spoon lies beside the plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prepare for the crust.
Step 2: For the crust, mix graham cracker crumbs, ground pistachios, sugar, and melted butter in a bowl until combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let it cool.
Step 3: To prepare the filling, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
Step 4: Blend in the sour cream, pistachio pudding mix, and vanilla extract until the mixture is just smooth. Avoid overmixing to keep the texture light.
Step 5: 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 not jiggly.
Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually. This helps prevent cracks.
Step 7: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
Step 8: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Garnish with extra chopped pistachios if desired for added crunch and color.

Tips & Variations

For a richer crust, toast the pistachios lightly before grinding to enhance their flavor.
If you prefer a less sweet cheesecake, reduce the sugar in the filling by 1 to 2 tablespoons.
Try substituting the cherry pie filling with other fruit toppings like blueberry or raspberry for different flavors.
To avoid cracking, do not overbake and allow the cheesecake to cool gradually in the oven before chilling.

Storage

Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To reheat, allow the cheesecake to come to room temperature for about 15 minutes before serving, but it is best enjoyed chilled. The topping should be added fresh each time if storing individual slices.

How to Serve

A slice of creamy cheesecake sits on a white plate against a white marbled background. It has three main layers: a crumbly light brown base, a thick white cream cheese filling with visible red cherry pieces mixed inside, and a topping made of bright red whole cherries with stems, dollops of white whipped cream, and sprinkled green chopped pistachios. Some crumbs and pistachio bits are scattered on the plate around the slice. The cherries glisten with a shiny glaze, and the cream topping looks soft and swirled. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pistachio pudding instead of dry mix?

Dry pistachio pudding mix is best for this recipe as it blends smoothly into the filling without adding extra moisture, which could affect the texture. Regular pudding may make the cheesecake too soft or runny.

Do I have to use a springform pan?

A springform pan is recommended for easy removal of the cheesecake without damaging its shape. If you don’t have one, use a regular cake pan lined with parchment paper, but be cautious when unmolding.