Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

Introduction

This Cherry Pistachio Cheesecake combines a nutty, crunchy crust with a creamy, flavorful filling and a bright cherry topping. It’s a luscious dessert perfect for special occasions or anytime you want to impress with ease and elegance.

Ingredients

• 1½ cups graham cracker crumbs
• ¼ cup ground pistachios
• 3 tbsp sugar
• 5 tbsp melted butter
• 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
• 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 to prevent sticking.
2. Step 2: In a bowl, mix graham cracker crumbs, ground pistachios, sugar, and melted butter until combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let it cool.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream, pistachio pudding mix, and vanilla extract until just combined and smooth.
4. Step 4: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the oven for 45–50 minutes, or until the center is just set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly cracked to cool gradually.
5. Step 5: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
6. Step 6: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Garnish with extra chopped pistachios if desired for added texture and color.

Tips & Variations

• For a more intense pistachio flavor, toast the ground pistachios lightly before mixing into the crust.
• You can substitute cherry pie filling with fresh cherries or another fruit topping like raspberry or blueberry preserves.
• Make sure the cream cheese is softened to room temperature before mixing to avoid lumps in the filling.
• Use a water bath while baking to prevent cracks and keep the cheesecake extra creamy.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in an airtight container or cover the springform pan tightly with plastic wrap. To reheat, allow slices to come to room temperature or enjoy chilled as the flavors are best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after resting overnight. Prepare it a day ahead to allow flavors to meld and ensure proper setting.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake gently at a low temperature and allowing it to cool gradually with the oven door slightly open helps prevent cracks. You can also use a water bath to maintain even moisture during baking.

Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

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4.9 from 110 reviews

This Cherry Pistachio Cheesecake is a luscious dessert combining a crunchy pistachio-infused graham cracker crust with a creamy, smooth filling enhanced by pistachio pudding mix. Topped generously with sweet cherry pie filling and optionally garnished with chopped pistachios, it’s the perfect elegant treat for any occasion.

• Author: Felix
• 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 your 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 bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix thoroughly until the mixture is evenly moistened, then press it firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and allow it to cool.
3. Prepare the filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Next, incorporate the sour cream, pistachio pudding mix, and vanilla extract, stirring just until the batter is homogeneous and smooth.
4. Bake: Pour the filling over the cooled crust, smoothing 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. Turn off the oven and let the cheesecake cool inside with the oven door cracked open to prevent cracks and allow gentle cooling.
5. Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it fully set and develop flavor.
6. Top and serve: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Optionally, sprinkle extra chopped pistachios on top for added texture and visual appeal. Slice and enjoy!

Notes

• For best results, use room temperature cream cheese to avoid lumps in the filling.
• Allowing the cheesecake to cool gradually inside the oven helps prevent cracking on the surface.
• The pistachio pudding mix adds subtle flavor and a light green tint but can be omitted if unavailable, though it enhances the taste.
• Chilling overnight improves texture and flavor development.
• This cheesecake can be stored covered in the refrigerator for up to 3 days.

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