Cherry Pistachio Cheesecake Recipe
This Cherry Pistachio Cheesecake features a buttery graham cracker and pistachio crust topped with a creamy pistachio-flavored cheesecake filling, finished with a luscious cherry pie topping and optional crunchy pistachio garnish. It’s a perfect dessert that combines nutty flavors with a classic cherry topping for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Make the crust: In a bowl, combine the graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then remove from the oven and let it cool completely.
- Prepare the filling: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in the sour cream, pistachio pudding mix, and vanilla extract until just combined and smooth, careful not to overmix.
- Bake: Pour the cheesecake filling 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 but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door cracked open to cool gradually to prevent cracking.
- Chill: After the cheesecake has cooled to room temperature in the oven, transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight, to allow it to set completely and develop flavor.
- Top and serve: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. Optionally, sprinkle with extra chopped pistachios for added texture and garnish. Slice and enjoy!
Notes
- Be sure to use softened cream cheese for a smooth filling.
- Allow the crust to cool before adding the filling to prevent sogginess.
- Do not overbake; the cheesecake should jiggle slightly in the center when done.
- Chilling overnight improves texture and flavor.
- For a nut allergy alternative, omit pistachios and increase graham cracker crumbs accordingly.
Keywords: cherry pistachio cheesecake, pistachio cheesecake, cherry cheesecake, dessert recipe, nutty cheesecake
