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Cherry Pistachio Cheesecake

Cherry Pistachio Cheesecake: A Delightful Festive Treat

This Cherry Pistachio Cheesecake is a creamy, rich dessert with vibrant flavors, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Base structure for the crust; substitute with crushed digestive biscuits if needed.
  • 1/2 cup Ground Pistachios Adds flavor and texture; use roasted, unsalted pistachios.
  • 1/4 cup Granulated Sugar Provides sweetness for both the crust and filling.
  • 1/2 cup Butter Binds crust ingredients together.
For the Filling
  • 16 oz Cream Cheese Primary component for creamy texture.
  • 1/2 cup Sour Cream Adds tanginess; optional substitute with Greek yogurt.
  • 1/4 cup Pistachio Pudding Mix Boosts flavor and structure.
  • 1/2 cup Sugar Sweetens the filling.
  • 2 large Eggs Act as a binding agent.
  • 1 tsp Vanilla Extract Enhances flavor profile.
For the Topping
  • 1/2 cup Maraschino Cherries Chopped; primary fruit flavor.
  • 1 can Cherry Pie Filling Adds a sweet and tart finish.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, ground pistachios, and granulated sugar with melted butter. Mix until evenly coated and press into the bottom of the pan. Bake for 8 minutes and cool completely.
  3. In a large mixing bowl, beat cream cheese and sugar with an electric mixer until smooth. Gradually add eggs, sour cream, pudding mix, and vanilla extract. Mix until just combined.
  4. Pour the filling over the cooled crust, smoothing the top. Bake for 45–50 minutes until edges are set and the center is slightly jiggly.
  5. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
  6. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally overnight.
  7. Before serving, remove the cheesecake from the pan and spread cherry pie filling over the top.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. For clean slices, dip the knife in warm water before cutting.

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