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Cherry Pistachio Cheesecake

Delicious Cherry Pistachio Cheesecake for Celebrations

This Cherry Pistachio Cheesecake is a delightful blend of creamy filling and crunchy pistachios, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham cracker crumbs Can substitute with digestive biscuits if unavailable.
  • 0.5 cups Pistachios (chopped) Use roasted and unsalted for best taste.
  • 0.5 cups Butter (melted) Coconut oil can be used as a dairy-free alternative.
  • 0.25 cups Granulated sugar Brown sugar can be used for a deeper flavor.
For the Filling
  • 16 oz Cream cheese Ensure it is at room temperature to avoid lumps.
  • 3 large Eggs Use large eggs for best results.
  • 1 cup Sour cream Greek yogurt can be a good substitution.
  • 1 small box Pistachio pudding mix (dry powder) If unavailable, omit and slightly adjust sugar to maintain sweetness.
  • 1 teaspoon Vanilla extract Can be substituted with almond extract for a different twist.
  • 1 cup Maraschino cherries (chopped) Fresh or frozen cherries can be used, but pat dry to avoid excess moisture.
For the Topping
  • 1 cup Cherry pie filling Fresh cherries can be used with a sugar syrup for a homemade topping.

Equipment

  • 9-inch Springform Pan
  • medium bowl
  • large mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions for Cherry Pistachio Cheesecake
  1. Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it.
  2. In a medium bowl, mix the graham cracker crumbs, chopped pistachios, sugar, and melted butter. Press it into the bottom of the springform pan and bake for about 8 minutes.
  3. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Incorporate the eggs one at a time, then stir in the sour cream, pistachio pudding mix, and vanilla extract.
  4. Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 45–50 minutes until the edges are set.
  5. Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about an hour.
  6. Cover the cheesecake and refrigerate for a minimum of 4 hours, ideally overnight.
  7. Spread cherry pie filling over the cheesecake and sprinkle additional chopped pistachios on top before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 130mgFiber: 1gSugar: 24gVitamin A: 800IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure that all ingredients are at room temperature for a smooth filling. Cool the cheesecake gradually to prevent cracks.

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