Description

This Pistachio Cheesecake features a velvety cream cheese base with a hint of nutty pistachio, topped with a glossy sweet cherry compote and a refreshing sprinkle of lime zest. It’s a decadent, flavorful dessert that’s both elegant and unexpected.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup finely ground pistachios
¼ cup sugar
6 tbsp melted butter

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened
¾ cup sugar
3 large eggs
½ cup sour cream
1 tsp vanilla extract
½ tsp almond extract (optional)
½ cup pistachio paste or ground pistachios

For the Cherry Topping:

2 cups fresh or frozen sweet cherries, pitted
¼ cup sugar
1 tbsp cornstarch mixed with 1 tbsp water
1 tsp lemon juice

For Garnish:

Zest of 1 lime
Extra chopped pistachios (optional)

Instructions

1️⃣ Prepare the crust: Preheat oven to 325°F (160°C). Mix graham crumbs, pistachios, sugar, and butter. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Cool.

2️⃣ Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, almond extract, and pistachio paste. Mix until just combined.

3️⃣ Bake the cheesecake: Pour filling over crust. Bake for 50–60 minutes until center is just set. Turn off oven, crack door, and let cool for 1 hour. Refrigerate at least 4 hours or overnight.

4️⃣ Prepare cherry topping: In a saucepan, combine cherries, sugar, and lemon juice. Cook until bubbly. Stir in cornstarch mixture and cook until thickened. Cool completely.

5️⃣ Assemble and garnish: Spoon cherry topping over chilled cheesecake. Sprinkle with lime zest and extra pistachios if desired. Slice and serve!

Notes

Use pistachio pudding mix for a shortcut pistachio flavor.
Cherry topping can be swapped for raspberry or blueberry.
Cheesecake freezes well—wrap tightly and store up to 1 month.

Prep Time: 30 min
Cook Time: 4 hrs includes chill time