Cherry Pistachio Cheesecake – A Luscious Dessert Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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
