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Cherry Pistachio Cheesecake Recipe

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This Cherry Pistachio Cheesecake is a decadent dessert featuring a creamy pistachio-flavored filling atop a buttery graham cracker and pistachio crust, finished with a sweet and tangy cherry pie topping. Ideal for holiday celebrations or any special occasion, this cheesecake combines rich textures and flavors with an elegant presentation.

Ingredients

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 prevent sticking.
  2. Make the crust: In a bowl, combine the graham cracker crumbs, ground pistachios, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let it cool completely.
  3. Prepare the filling: Beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add eggs one at a time, beating just until incorporated after each addition. Mix in sour cream, pistachio pudding mix, and vanilla extract, combining until the mixture is smooth but avoid overmixing.
  4. Bake: Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked open to cool gradually.
  5. Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully.
  6. Top and serve: Spread the cherry pie filling evenly over the chilled cheesecake. Garnish with extra chopped pistachios if desired. Slice and serve chilled.

Notes

  • Use roasted, unsalted pistachios for the best flavor and texture.
  • For a more intense pistachio flavor, add ¼ teaspoon of almond extract to the filling.
  • This cheesecake freezes well; freeze it without the cherry topping and add the topping after thawing before serving.

Find it online: https://bitezly.com/cherry-pistachio-cheesecake-recipe/