Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

Introduction

This Cherry Pistachio Cheesecake combines the creamy richness of classic cheesecake with the nutty crunch of pistachios and a burst of sweet cherry topping. It’s a luscious dessert perfect for gatherings or a special treat at home.

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.
2. Step 2: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let it cool.
3. Step 3: Beat the softened cream cheese and sugar together 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 smooth.
4. Step 4: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually.
5. Step 5: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
6. Step 6: Before serving, spread the cherry pie filling evenly over the cheesecake. Garnish with extra chopped pistachios if desired for added texture and flavor.

Tips & Variations

• For a nut-free option, omit the pistachios in the crust and topping and use extra graham cracker crumbs instead.
• Use fresh cherries cooked down with a bit of sugar as an alternative topping for a homemade touch.
• Allow the cheesecake to come to room temperature for about 15 minutes before serving for the best texture and flavor.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or gently warm in a low oven for a few minutes, though it’s best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake improves in flavor when made a day in advance. Just keep it refrigerated and add the cherry topping before serving.

What can I use instead of pistachio pudding mix?

If you don’t have pistachio pudding mix, you can substitute with vanilla pudding mix or omit it entirely—the cheesecake will still be delicious, though less nutty in flavor.

Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This Cherry Pistachio Cheesecake combines a crisp graham cracker and pistachio crust with a creamy, pistachio-flavored cream cheese filling, topped generously with tangy cherry pie filling and optional crunchy pistachio garnish. Perfectly baked to a smooth and luscious texture, it offers a delightful balance of nutty, sweet, and fruity flavors in an elegant dessert.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 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 thoroughly or line the bottom with parchment paper to ensure the cheesecake doesn’t stick.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix until evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake it for 8 minutes, then remove from the oven and let it cool completely while preparing the filling.
3. Prepare the filling: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating after each addition to incorporate fully. Then add sour cream, pistachio pudding mix, and vanilla extract, mixing just until the batter is smooth, making sure not to overmix to avoid cracks in the cheesecake.
4. Bake: Pour the prepared filling evenly over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes or until the cheesecake center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the oven door slightly open to cool gradually, which helps prevent cracking.
5. Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely and develop rich flavors.
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 a beautiful presentation.

Notes

• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• Do not overmix the batter to prevent cracks during baking.
• Allow the cheesecake to cool gradually in the oven to reduce cracking.
• For best results, chill overnight to enhance flavor and texture.
• You can substitute cherry pie filling with fresh cherries cooked down with sugar if preferred.
• Use a water bath if you want an even creamier texture, although it’s optional.

Keywords: Cherry Pistachio Cheesecake, cheesecake recipe, pistachio dessert, cherry pie filling cheesecake, creamy cheesecake, nutty crust, baked cheesecake