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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.

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

  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

Find it online: https://thedishspot.com/cherry-pistachio-cheesecake-recipe/