Cherry Pistachio Cheesecake – A Luscious Dessert Recipe
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.
- 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
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 thoroughly or line the bottom with parchment paper to ensure the cheesecake doesn’t stick.
- 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.
- 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.
- 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.
- 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.
- 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
