Go Back
–+ servings
Cherry Pistachio Cheesecake

Delicious Cherry Pistachio Cheesecake for Sweet Celebrations

Enjoy a sumptuous Cherry Pistachio Cheesecake with a blend of tangy cherries and nutty pistachios—perfect for sweet celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with crushed cookies or gluten-free alternatives for a different flavor.
  • 1/2 cup Ground Pistachios Substitute with chopped almonds or omit for a nut-free version.
  • 1/4 cup Sugar Coconut sugar or a sugar substitute can be used depending on dietary needs.
  • 1/2 cup Melted Butter Replace with coconut oil for a dairy-free version.
For the Filling
  • 16 oz Cream Cheese Ensure it's softened to room temperature to avoid lumps.
  • 1 cup Sour Cream Greek yogurt can be a substitute.
  • 3 large Eggs Substitute with flax eggs for a vegan option.
  • 1 pkg Pistachio Pudding Mix (dry powder) Skip if unavailable.
  • 1 tsp Vanilla Extract Use pure vanilla for the best results.
For the Topping
  • 1 can Canned Cherry Pie Filling Fresh or frozen cherries can be a substitute—ensure to drain excess moisture if using fresh.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Hand Mixer

Method
 

Preparation Steps
  1. Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press firmly into the pan and bake for 8 minutes.
  3. Beat the softened cream cheese and sugar until smooth, then incorporate the eggs one at a time, followed by sour cream, pistachio pudding mix, and vanilla extract.
  4. Pour the filling over the cooled crust and bake for 45-50 minutes until slightly jiggly.
  5. Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour.
  6. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
  7. Spread cherry pie filling over the cheescake before serving and garnish with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is softened for a smooth filling. Cool the cheesecake gradually in the oven for best results.

Tried this recipe?

Let us know how it was!