Description
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 sweet cherry pie filling and optional chopped pistachios. Perfect for special occasions or a delightful treat, this recipe balances rich textures with vibrant flavors.
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.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes to set, then remove and let it cool completely.
- Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each. Then incorporate the sour cream, pistachio pudding mix, and vanilla extract, mixing just until the filling is smooth and evenly combined.
- Bake: Pour the cheesecake filling evenly 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 and prevent cracking.
- Chill: After cooling to room temperature, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Top and serve: Once chilled, spread the cherry pie filling evenly over the top of the cheesecake. Garnish with extra chopped pistachios if desired for added texture and visual appeal. Slice and serve chilled.
Notes
- Use roasted, unsalted pistachios for the best flavor balance.
- For a more intense pistachio flavor, add ¼ teaspoon of almond extract to the filling.
- This cheesecake freezes well; add the cherry topping after thawing to preserve texture and flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 110mg
