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Cherry Pistachio Cheesecake

Delightful Cherry Pistachio Cheesecake for Every Celebration

A luscious Cherry Pistachio Cheesecake that combines sweet-tart cherries and nutty pistachios, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free option
  • 1/2 cup Ground Pistachios Chopped almonds can be used as well
  • 1/4 cup Granulated Sugar Brown sugar can deepen the flavor profile
  • 1/2 cup Melted Butter Coconut oil can be used for a dairy-free alternative
Filling
  • 16 oz Cream Cheese Low-fat cream cheese is a lighter option
  • 3/4 cup Granulated Sugar Consider a sugar substitute for lower sugar options
  • 3 large Eggs Egg replacers can make it vegan-friendly
  • 1 cup Sour Cream Greek yogurt offers a healthier swap
  • 1 pkg Pistachio Pudding Mix Natural thickeners can be used as a substitute
  • 1 tsp Vanilla Extract Try almond extract for an intensified nutty taste
Topping
  • 1 can Cherry Pie Filling Fresh cherries can be used for a delightful twist
  • 1/4 cup Chopped Pistachios Optional garnish

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease or line a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter until well blended. Press mixture into the bottom of the prepared pan. Bake for 8 minutes and allow to cool.
  3. Beat softened cream cheese and granulated sugar together in a large bowl until smooth. Gradually add eggs, mixing until combined. Fold in sour cream, pistachio pudding mix, and vanilla.
  4. Pour the filling over the cooled crust. Bake for 45-50 minutes until the edges are set, and the center is slightly jiggly.
  5. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracks.
  6. Transfer to the refrigerator and chill for at least 4 hours or overnight.
  7. Spread cherry pie filling over the top of the chilled cheesecake and sprinkle with chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 800IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Use room temperature cream cheese for a smooth filling and avoid overmixing to prevent cracks during baking. Chill for optimal flavor development.

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