Cherry Pistachio Cheesecake Recipe
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.
- 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
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: Set your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/cherry-pistachio-cheesecake-recipe/
