Description
This Cherry Pistachio Cheesecake is a showstopping dessert with a creamy pistachio-infused filling, buttery graham crust, and a sweet-tart cherry topping. Perfect for holidays, special occasions, or when you’re craving something uniquely indulgent!
Ingredients
For the crust:
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1½ cups graham cracker crumbs
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¼ cup ground pistachios
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3 tbsp sugar
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5 tbsp melted butter
For the filling:
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16 oz cream cheese, softened
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½ cup sugar
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2 large eggs
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½ cup sour cream
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¼ cup pistachio pudding mix (dry powder)
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1 tsp vanilla extract
For the topping:
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1 can (21 oz) cherry pie filling
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Optional: extra chopped pistachios for garnish
Instructions
1️⃣ Preheat oven: Set to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2️⃣ Make the crust: Combine graham crumbs, ground pistachios, sugar, and butter. Press into the bottom of the pan. Bake for 8 minutes, then let cool.
3️⃣ Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, pudding mix, and vanilla. Mix just until smooth.
4️⃣ Bake: Pour filling over the crust and smooth the top. Bake for 45–50 minutes, or until the center is just set. Turn off oven and let the cheesecake cool inside with the door cracked.
5️⃣ Chill: Refrigerate cheesecake for at least 4 hours or overnight.
6️⃣ Top and serve: Spread cherry pie filling over the chilled cheesecake. Garnish with chopped pistachios if desired.
Notes
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Use roasted, unsalted pistachios for best flavor.
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For a more intense pistachio flavor, add ¼ tsp almond extract.
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This cheesecake freezes well—just add the topping after thawing.
- Prep Time: 20 min
- Cook Time: 50 min