Description
This Cherry Pistachio Cheesecake is a luscious and creamy dessert featuring a crunchy graham cracker and pistachio crust, a smooth pistachio-infused cream cheese filling, and a sweet cherry topping. Perfectly balanced with nutty and fruity flavors, it’s an elegant dessert ideal for special occasions or indulgent treats.
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 the oven to 325°F (160°C). Grease a 9-inch springform pan or line its bottom with parchment paper to prevent sticking.
- Make the crust: In a bowl, combine the graham cracker crumbs, ground pistachios, sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake it for 8 minutes, then remove and allow to cool.
- Prepare the filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the sour cream, pistachio pudding mix, and vanilla extract, mixing just until the batter is smooth and uniform.
- Bake: Pour the prepared 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 not fully firm. Turn off the oven and leave the cheesecake inside with the door cracked open to cool gradually.
- Chill: Remove the cheesecake from the oven once cooled to room temperature. Refrigerate it for at least 4 hours or overnight to allow it to set properly and develop flavor.
- Top and serve: Just before serving, spread the cherry pie filling evenly over the chilled cheesecake. Optionally, garnish with extra chopped pistachios for added texture and appeal. Slice and enjoy.
Notes
- Use roasted, unsalted pistachios for the best flavor and texture in the crust and garnish.
- For a stronger pistachio flavor, consider adding ¼ teaspoon of almond extract to the filling mixture.
- This cheesecake freezes well; just add the cherry topping after thawing to maintain freshness and texture.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 400
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 95mg
