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Cherry Pistachio Cheesecake

Cherry Pistachio Cheesecake: A Creamy Dreamy Delight

A delightful Cherry Pistachio Cheesecake that's a perfect blend of creamy textures and nutty flavors, ideal for any celebration.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can use crushed vanilla wafers if desired.
  • ½ cup Ground Pistachios Adds flavor and texture to the crust.
  • ¼ cup Granulated Sugar Can use coconut sugar for a less processed option.
  • ½ cup Melted Butter Can use coconut oil for a dairy-free alternative.
For the Filling
  • 16 oz Cream Cheese Primary base for the filling, providing richness.
  • ½ cup Granulated Sugar Can reduce for a less sweet cheesecake.
  • 2 large Eggs Important not to overmix to avoid cracks.
  • ½ cup Sour Cream Can use Greek yogurt for a similar texture.
  • ¼ cup Pistachio Pudding Mix For a natural version, use pistachio extract instead.
  • 1 tsp Vanilla Extract Can use homemade vanilla or almond extract for unique flavor.
For the Topping
  • 1 can Cherry Pie Filling Use fresh cherries for a less sweet and fresher flavor.

Equipment

  • Springform pan
  • mixing bowls
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it lightly.
  2. In a mixing bowl, combine graham cracker crumbs, ground pistachios, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of your springform pan and bake for 8 minutes.
  3. Beat the room-temperature cream cheese until smooth, then gradually add sugar. Mix in the eggs one at a time, followed by sour cream, pistachio pudding mix, and vanilla extract. Blend until just combined.
  4. Pour the filling over the cooled crust and bake for 45-50 minutes until slightly jiggly in the center. Turn off the oven, leave the cheesecake inside for 1 hour with the door slightly ajar.
  5. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
  6. Remove the springform pan and top with cherry pie filling. Garnish with chopped pistachios if desired before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Avoid overmixing the eggs to prevent cracks. Chill overnight for best flavor and texture.

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