Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

Introduction

This Cherry Pistachio Cheesecake is a luscious dessert combining creamy filling with a nutty crust and a vibrant cherry topping. Perfect for special occasions or whenever you crave a rich, fruity treat.

Ingredients

• 1½ cups graham cracker crumbs
• ¼ cup ground pistachios
• 3 tbsp sugar (for crust)
• 5 tbsp melted butter
• 16 oz cream cheese, softened
• ½ cup sugar (for filling)
• 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 for 8 minutes, then remove and let cool.
3. Step 3: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in sour cream, pistachio pudding mix, and vanilla extract, mixing just until smooth.
4. Step 4: Pour the filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open to cool slowly.
5. Step 5: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
6. Step 6: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Garnish with chopped pistachios if desired for extra crunch and color.

Tips & Variations

• For a crispier crust, toast the graham cracker and pistachio mixture lightly before pressing into the pan.
• Use homemade cherry compote instead of canned pie filling for a fresher taste.
• Add a splash of almond extract along with vanilla for a more pronounced nutty flavor.
• Make mini cheesecakes using muffin tins for individual servings.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, thaw overnight in the refrigerator and bring to room temperature before serving. Avoid microwaving as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of pistachio?

Pistachio pudding mix gives the cheesecake its unique flavor, but you can substitute vanilla pudding mix for a milder taste. Just keep in mind it will change the flavor profile.

How do I prevent cracks on my cheesecake?

Beating the filling until smooth but not overmixing helps prevent cracks. Baking at a low temperature and allowing the cheesecake to cool gradually in the oven with the door cracked also reduces cracking.

Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

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5 from 86 reviews

This Cherry Pistachio Cheesecake combines a crunchy graham cracker and pistachio crust with a creamy pistachio pudding-infused filling, topped with luscious cherry pie filling and optional chopped pistachios for a delightful, elegant dessert perfect for any occasion.

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

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 the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prepare for baking.
2. Make the crust: Mix the graham cracker crumbs, ground pistachios, sugar, and melted butter together until well combined. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove from oven and allow to cool.
3. Prepare the filling: In a mixing bowl, beat the softened cream cheese and sugar until the texture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, incorporate the sour cream, pistachio pudding mix, and vanilla extract and mix just until the batter is smooth and evenly combined.
4. Bake the cheesecake: Pour the filling over the cooled crust in the pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the center is just set but slightly jiggly. Once baked, turn off the oven, slightly crack the oven door, and let the cheesecake cool gradually inside to prevent cracking.
5. Chill the cheesecake: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
6. Top and serve: Before serving, spread the cherry pie filling evenly over the chilled cheesecake. Sprinkle with extra chopped pistachios if desired for added texture and garnish. Slice and serve chilled.

Notes

• Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
• Do not overmix the filling after adding eggs to avoid incorporating too much air.
• Baking with the oven door cracked after baking helps prevent cracking on the cheesecake surface.
• Refrigerating overnight enhances the flavor and texture of the cheesecake.
• Use a water bath method if desired to further reduce cracking.

Keywords: cherry pistachio cheesecake, pistachio cheesecake, cherry cheesecake, graham cracker crust cheesecake, pistachio pudding cheesecake, creamy cheesecake dessert