Name: Cherry Pistachio Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; ¼ cup ground pistachios; 3 tbsp sugar; 5 tbsp melted butter; 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; 1 can (21 oz) cherry pie filling; Optional: extra chopped pistachios for garnish

If you’re a fan of rich, creamy desserts with a delightful crunch and a hint of fruity sweetness, you’re going to adore this Cherry Pistachio Cheesecake Recipe. I absolutely love how the bright cherry topping pairs with the nutty pistachio crust and the smooth, luscious filling—it’s a combo that always gets rave reviews in my kitchen. Whether you’re baking for a special occasion or just craving something indulgent, this cheesecake is bound to become a new favorite.

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Why You’ll Love This Recipe

Unique Flavor Combination: The pistachio crust brings an earthy crunch that perfectly balances the sweet cherry topping.
Simple to Make: Despite how fancy it looks, the ingredients are straightforward, and the steps are easy to follow.
Versatile Dessert: Great for holidays, dinner parties, or a cozy treat any time—you can even prep it ahead.
Crowd-Pleaser: My family goes crazy for this, and I bet yours will too once they taste it!

A close-up view of a slice of cheesecake showing four visible layers: a crumbly, golden brown biscuit base at the bottom; a thick, creamy white layer filled with whole green pistachios and bright red cherries embedded inside; a thin layer of red cherry jelly atop the cream; and a fluffy white whipped cream topping decorated with whole shiny red cherries, green pistachios, and small golden brown biscuit crumbs scattered over the top, all served on a white plate with a silver fork beside it, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cherry Pistachio Cheesecake, cherry pistachio dessert, pistachio cheesecake with cherry topping, creamy cherry pistachio cheesecake, nutty cherry dessert

Ingredients You’ll Need

All the ingredients in this Cherry Pistachio Cheesecake Recipe play a crucial role in creating the perfect balance of flavors and textures. I recommend using fresh cream cheese and high-quality pistachios to really elevate the cheesecake.

Flat lay of a small white ceramic bowl of golden graham cracker crumbs, a small white bowl of finely ground green pistachios, a small white bowl of white granulated sugar, a small white bowl of melted butter with a glossy surface, a block of creamy white cream cheese with smooth edges, two whole uncracked brown eggs, a small white bowl of thick sour cream, a small white bowl containing pale green pistachio pudding powder, a small white bowl of clear vanilla extract, a small white ceramic bowl filled with bright red cherry pie filling studded with whole cherries, and a small white bowl of shelled green pistachio nuts—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cherry Pistachio Cheesecake, cherry pistachio dessert, pistachio cheesecake with cherry topping, creamy cherry pistachio cheesecake, nutty cherry dessert

Graham cracker crumbs: This forms the base that’s crunchy yet tender; use fresh crumbs for the best crust texture.
Ground pistachios: Adds nuttiness and a pop of color—be sure to use roasted, unsalted pistachios for maximum flavor.
Sugar: Sweetens both the crust and filling—don’t skip it as it balances out the tartness of the cherries.
Melted butter: Helps bind the crust together and adds richness.
Cream cheese: The star of any cheesecake, softened for easy mixing and a silky texture.
Eggs: They give structure and help the filling set without cracking.
Sour cream: Adds tang and keeps the cheesecake nice and creamy.
Pistachio pudding mix (dry powder): This little secret amps up the nutty flavor and adds an extra creaminess.
Vanilla extract: Enhances all the flavors subtly without overpowering.
Cherry pie filling: The luscious, sweet topping that makes this cheesecake truly special.
Chopped pistachios (optional): Perfect for sprinkling on top for extra crunch and visual appeal.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this cheesecake my own depending on the season or occasion. You can easily tweak the toppings or crust, which makes this recipe a fun playground for your creativity.

Cherry swaps: Sometimes I try fresh cherries with a homemade syrup instead of canned pie filling for a lighter, fresher touch.
Nutty alternatives: If pistachios aren’t your thing, ground almonds or pecans work beautifully in the crust.
Flavor boosts: Adding a splash of almond extract enhances the pistachio flavor—it’s my personal favorite trick.
Diet-friendly: For a lighter version, try reducing sugar slightly or using Greek yogurt instead of sour cream.

How to Make Cherry Pistachio Cheesecake Recipe

Step 1: Preparing the Crust

Start by preheating your oven to 325°F (160°C), then grease a 9-inch springform pan or line the bottom with parchment paper to avoid sticking. Mix the graham cracker crumbs, ground pistachios, sugar, and melted butter until everything is evenly moistened. Press this mixture firmly and evenly into the bottom of your pan. I find using the bottom of a glass or measuring cup works great to get a smooth, compact crust. Bake for about 8 minutes; this step helps it set nicely. Let it cool completely before adding the filling to avoid a soggy bottom.

Step 2: Whipping Up the Filling

This part is where the magic happens. Beat the softened cream cheese and sugar together until super smooth—no lumps! Add the eggs one at a time, beating after each addition to keep everything creamy and well-incorporated. Then, fold in the sour cream, pistachio pudding mix, and vanilla extract gently. Be careful not to overmix, or you might end up with a cracked cheesecake. That pudding mix is a game-changer; it really gives a subtle but noticeable pistachio punch without overpowering the cream cheese.

Step 3: Baking and Cooling

Pour your luscious filling evenly over the cooled crust and smooth out the top. Bake for 45 to 50 minutes, or until the edges are set but the center still jiggles just a bit when you gently shake the pan. Here’s what I learned the hard way: don’t overbake! It’s better to underbake slightly and let it finish setting in the fridge. When the baking time is up, turn the oven off and leave the cheesecake inside with the door cracked open—this slow cooling helps prevent cracks. After it’s cooled to room temperature, pop it in the fridge for at least 4 hours or overnight for the best texture.

Step 4: Adding the Cherry Topping

Once chilled, spread the cherry pie filling evenly over the top. I like to garnish with a sprinkle of chopped pistachios for a little extra crunch and a pretty pop of green. This final touch makes the dessert feel special and adds contrasting textures that bring together the flavors beautifully.

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Pro Tips for Making Cherry Pistachio Cheesecake Recipe

Room Temperature Ingredients: Always use cream cheese and eggs at room temp to ensure a smooth, creamy filling with no lumps.
Prevent Cracks: Baking with the oven door cracked after turning it off helps the cheesecake cool slowly and avoid unsightly cracks.
Measuring Pistachios: Grinding your own pistachios fresh gives a better flavor than pre-ground nut flours or mixes.
Chilling is Key: Don’t rush chilling; it’s crucial to help the cheesecake set perfectly and improve cutting.

How to Serve Cherry Pistachio Cheesecake Recipe

Cherry Pistachio Cheesecake Recipe - Serving

Garnishes

I usually like to keep garnishing simple—just a generous sprinkle of chopped pistachios and a few whole cherries on top adds elegance without overwhelming the flavors. A light dusting of powdered sugar can also look lovely and add a touch of sweetness, especially if your cherry topping is a bit tart.

Side Dishes

This cheesecake stands beautifully on its own, but if you’re serving it at a dinner party, I suggest pairing it with a light fruit salad or a dollop of freshly whipped cream flavored with a hint of vanilla or almond extract to complement the pistachios.

Creative Ways to Present

For festive occasions, I’ve layered this cheesecake in individual glasses with crushed pistachio crust at the bottom and cherry topping at the top for a stunning, no-fuss presentation. Another fun idea is swirling some cherry pie filling into the batter before baking for a marbled look that wows guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with plastic wrap or in an airtight container in the fridge—this cheesecake keeps beautifully up to 4 days. The flavor actually mellows and deepens after a day, so leftovers are often even better.

Freezing

Freezing this cheesecake works well if you skip adding the cherry topping before freezing. Wrap the plain cheesecake tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready, thaw overnight in the fridge and then add the cherry topping fresh. This method keeps the texture just right.

Reheating

Since cheesecake is best served chilled, I usually just let frozen slices thaw in the fridge. If you want it a bit warmer, take it out of the fridge about 20 minutes before serving to let it come to room temperature—this really enhances the creaminess without compromising structure.

FAQs

Can I use fresh cherries instead of canned cherry pie filling?

Absolutely! Fresh cherries will give a more natural flavor and less sweetness. You can make a simple cherry compote by simmering fresh cherries with a bit of sugar and lemon juice until they thicken. This homemade topping adds a lovely freshness that pairs well with the pistachio flavor.
Why does my cheesecake crack and how can I prevent it?

Cracks often happen from overbaking or sudden temperature changes. To prevent cracking, bake the cheesecake until just set with a slight jiggle in the center, then turn off the oven and let it cool gradually with the door slightly open. Also, make sure you don’t overmix the batter, as this incorporates excess air.
Can I make this cheesecake ahead of time?

Yes! In fact, this cheesecake tastes even better when made a day in advance because chilling helps all the flavors meld together. Just add the cherry topping right before serving for the best texture and presentation.
What kind of pistachios should I use for this recipe?

I recommend using roasted, unsalted pistachios—they have a deeper flavor and won’t add unwanted saltiness. Freshly grinding them will bring out their nutty aroma perfectly in both the crust and the filling.
Is pistachio pudding mix necessary?

While it’s not absolutely necessary, the pistachio pudding mix adds a lovely boost of flavor and creaminess that sets this cheesecake apart. If you can’t find it, try adding a bit of almond extract to maintain that nutty quality.

Final Thoughts

This Cherry Pistachio Cheesecake Recipe has a special place in my heart because it combines familiar flavors in such a unique, elegant way without being intimidating to make. I love how the textures all play off each other — creamy, crunchy, sweet, and nutty — it’s like a little party in every bite. I’m so confident you’ll enjoy making it as much as I do. Go ahead, give it a try and treat yourself and your loved ones to something truly indulgent yet comforting!