Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

Introduction

This Cherry Pistachio Cheesecake combines creamy, tangy cheesecake with the sweet burst of cherry topping and the nutty crunch of pistachios. It’s a luscious dessert perfect for special occasions or whenever you crave something indulgent.

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 for easy removal.
2. Step 2: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let it cool.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then fold in the sour cream, pistachio pudding mix, and vanilla extract until just combined.
4. Step 4: Pour the filling over the cooled crust and smooth 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 to room temperature, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set.
6. Step 6: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Garnish with extra chopped pistachios if you like for added texture and color.

Tips & Variations

• For a gluten-free option, use gluten-free graham cracker crumbs or substitute with finely chopped nuts for the crust.
• Chill the cream cheese before mixing to help achieve a smoother filling.
• If you prefer a firmer cheesecake, bake a little longer but watch carefully to avoid cracks.
• Try swapping cherry pie filling for raspberry or blueberry to vary the flavor.

Storage

Store any leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving. Reheating is not recommended as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cherry topping instead of canned?

Yes, homemade cherry topping works beautifully. Just ensure it is fully cooled before spreading over the cheesecake.

Do I need to use a water bath to bake this cheesecake?

A water bath isn’t required for this recipe, but it can help prevent cracking and make the texture creamier if you prefer.

Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

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★★★★★

4.5 from 143 reviews

This Cherry Pistachio Cheesecake is a luscious dessert combining a crunchy pistachio-infused graham cracker crust with a creamy pistachio pudding-flavored cheesecake filling, topped with sweet cherry pie filling and optional chopped pistachios. Perfect for a special occasion or an indulgent treat.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 58 minutes
• Total Time: 5 hours 18 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 or line the bottom with parchment paper to prevent sticking.
2. Make the crust: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to form an even layer. Bake the crust for 8 minutes, then remove and allow it to cool completely.
3. Prepare the filling: Using a mixer, beat the softened cream cheese and sugar together until the mixture becomes smooth and creamy. Add the eggs one at a time, mixing well after each addition. Next, fold in the sour cream, pistachio pudding mix, and vanilla extract. Mix just until all ingredients are smooth and combined; avoid overmixing to prevent cracks.
4. Bake: 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 cracked open to cool gradually, which helps prevent cracking.
5. Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
6. Top and serve: Spread the cherry pie filling evenly over the chilled cheesecake. Garnish with extra chopped pistachios if desired for a crunchy texture and added pistachio flavor. Slice and serve chilled.

Notes

• Ensure the cream cheese is softened for a smooth filling without lumps.
• Allow the cheesecake to cool gradually in the oven to avoid cracking on the surface.
• Refrigerating overnight improves the texture and flavor absorption.
• Use a springform pan for easy removal of the cheesecake after baking.
• Optional garnish of chopped pistachios adds a nice crunch and visual appeal.

Keywords: Cherry Pistachio Cheesecake, pistachio cheesecake, cherry topping, graham cracker crust, creamy cheesecake, dessert recipe, pudding cheesecake