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Cherry Pistachio Cheesecake

Decadent Cherry Pistachio Cheesecake to Wow Your Guests

This Cherry Pistachio Cheesecake combines creamy richness with sweet-tart cherries for a show-stopping dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs substitute with crushed digestive biscuits for different flavor
  • 1/2 cups Melted Unsalted Butter preferred for balanced seasoning
  • 1/4 cups Granulated Sugar brown sugar provides deeper flavor
For the Filling
  • 16 oz Cream Cheese ensure it's at room temperature
  • 3/4 cups Granulated Sugar adjust based on sweetness preference
  • 1 tsp Vanilla Extract almond extract can be substituted
  • 1 tbsp Citrus Zest (Lemon & Lime) adjust amount to taste
  • 3 large Eggs avoid overmixing to prevent cracks
  • 1 cups Sour Cream Greek yogurt can be used as a substitute
  • 1 pkg Pistachio Pudding Mix (dry) can be omitted for a simpler cheesecake
For the Topping
  • 1 cup Maraschino Cherries fresh cherries can elevate flavor
  • 1/2 cups Chopped Pistachios almonds or walnuts are great substitutes

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand. Press into the bottom of the pan.
  3. Bake the crust for 8 minutes; allow it to cool completely.
  4. Beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing just until combined.
  5. Stir in sour cream, pistachio pudding mix, and vanilla extract until smooth, avoiding overmixing.
  6. Pour the filling over the cooled crust and spread evenly. Bake for 45-50 minutes.
  7. Turn off the oven, crack the door open, and cool the cheesecake inside for about an hour.
  8. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  9. Before serving, top with maraschino cherries and sprinkle chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 15gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Allow cream cheese to soften at room temperature for a smooth filling. Gradually cool cheesecake to prevent cracks. For clean slices, use a warm knife.

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