Cherry Pistachio Cheesecake Recipe

Introduction

This Cherry Pistachio Cheesecake is a luscious dessert combining creamy cheesecake with the bright flavors of cherry and pistachio. The graham cracker and pistachio crust adds a delightful crunch, making it a perfect treat for any occasion.

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 the 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 the graham cracker crumbs, ground pistachios, 3 tablespoons sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then allow it to cool.
3. Step 3: In a large bowl, beat the softened cream cheese and ½ cup sugar together until smooth. Add eggs one at a time, beating well after each addition. Stir in the sour cream, pistachio pudding mix, and vanilla extract until the mixture is just smooth.
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. After baking, turn off the oven and leave the cheesecake inside with the door slightly cracked to cool gradually.
5. Step 5: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
6. Step 6: Before serving, gently spread the cherry pie filling evenly over the chilled cheesecake. Garnish with chopped pistachios if desired.

Tips & Variations

• For a nut-free crust, simply omit the ground pistachios and increase graham cracker crumbs to 1¾ cups.
• Use fresh cherries or a homemade cherry compote instead of canned pie filling for a fresher taste.
• To enhance pistachio flavor, sprinkle some finely chopped pistachios into the filling mixture.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For best texture, bring to room temperature for 15-20 minutes before serving. Leftovers can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

It’s possible, but a springform pan is recommended for easy removal without damaging the cheesecake. If using a regular pan, line it well with parchment paper and be gentle when removing.

What does the pistachio pudding mix do in the filling?

The pistachio pudding mix adds flavor and a slight thickening effect, giving the cheesecake a unique pistachio taste and smooth texture.

Cherry Pistachio Cheesecake Recipe

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★★★★★

4.8 from 70 reviews

This Cherry Pistachio Cheesecake is a luscious dessert that combines a crunchy pistachio and graham cracker crust with a creamy pistachio-flavored cheesecake filling, topped with a vibrant cherry pie filling and optional chopped pistachio garnish. It’s perfect for a special occasion or any indulgent treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 58 minutes
• Total Time: 4 hours 78 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 the graham cracker crumbs, ground pistachios, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let it cool.
3. Prepare the filling: Beat the softened cream cheese and sugar together until you get a smooth texture. Add the eggs one at a time, mixing well after each addition. Then, incorporate the sour cream, pistachio pudding mix, and vanilla extract. Mix just until everything is combined and smooth.
4. Bake the cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until the center is just set with a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly cracked to cool gradually.
5. Chill: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight to allow it to fully set.
6. Top and serve: Just before serving, spread the cherry pie filling evenly over the chilled cheesecake. Sprinkle with extra chopped pistachios if you like for a crunchy garnish.

Notes

• Ensure the cream cheese is softened for a smooth filling.
• Do not overmix the batter once eggs are added to keep the cheesecake creamy.
• Gradual cooling in the oven helps prevent cracking.
• The cheesecake must be refrigerated for at least 4 hours before adding the topping.
• You can substitute the cherry pie filling with fresh cherries if preferred.

Keywords: cherry cheesecake, pistachio cheesecake, creamy cheesecake, graham cracker crust, pistachio dessert, cherry pie filling cheesecake