Cherry Pistachio Cheesecake Recipe

Introduction

Cherry Pistachio Cheesecake offers a delightful twist on a classic dessert, combining creamy cheesecake with the nutty crunch of pistachios and sweet cherry topping. This rich and flavorful treat is perfect for special occasions or whenever you want to impress your guests.

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 your 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 graham cracker crumbs, ground pistachios, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then allow to cool.
3. Step 3: Beat the softened cream cheese and sugar in a mixing bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, pistachio pudding mix, and vanilla extract until just combined and smooth.
4. Step 4: Pour the filling over the cooled crust and smooth the surface. Bake in the preheated oven for 45 to 50 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open.
5. Step 5: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely.
6. Step 6: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. Garnish with extra chopped pistachios if desired.

Tips & Variations

• Use fresh or frozen cherries heated with a bit of sugar and lemon juice as a topping for a fresher cherry flavor.
• Substitute almond pudding mix if pistachio is unavailable, though it will change the flavor profile.
• To prevent cracks, avoid overbaking and cool the cheesecake gradually inside the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best taste, add the cherry topping just before serving. Leftover slices can be reheated gently at room temperature or eaten cold, according to preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

While a springform pan is ideal for easy removal, you can use a regular cake pan if lined well with parchment paper to help release the cheesecake without damage.

Is it necessary to use the pistachio pudding mix in the filling?

The pistachio pudding mix adds both flavor and a smoother texture to the cheesecake, but you can omit it if unavailable, keeping in mind the flavor will be less nutty.

Cherry Pistachio Cheesecake Recipe

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★★★★★

4.8 from 84 reviews

This Cherry Pistachio Cheesecake features a rich and creamy pistachio-flavored filling atop a crunchy graham cracker and pistachio crust, topped with a sweet cherry pie filling. Perfectly baked to achieve a smooth texture, this dessert combines nutty, creamy, and fruity flavors for an irresistible treat ideal for special occasions or indulgent weekends.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 58 minutes
• Total Time: 5 hours 18 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 the 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.
2. Make the crust: In a mixing bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then remove and allow to cool completely.
3. Prepare the filling: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, blending well after each addition. Then mix in the sour cream, pistachio pudding mix, and vanilla extract, stirring just until combined and smooth. Be careful not to overmix to keep the cheesecake texture light.
4. Bake: Pour the prepared filling onto the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until the edges are set and the center jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour to cool gradually and prevent cracking.
5. Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or ideally overnight to allow it to set fully and develop its flavors.
6. Top and serve: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Optionally, sprinkle chopped pistachios on top for added texture and visual appeal. Slice and serve chilled.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth filling.
• Gradual cooling of the cheesecake inside the oven helps prevent cracks from forming on top.
• For best flavor, chill the cheesecake overnight.
• You can substitute the pistachio pudding mix with homemade pistachio paste if preferred.
• Allow the cheesecake slices to come to room temperature for about 15 minutes before serving to enhance flavors.

Keywords: cherry pistachio cheesecake, pistachio cheesecake, cherry topping cheesecake, graham cracker crust cheesecake, creamy cheesecake dessert