Description
This Cherry Pistachio Cheesecake is a luscious dessert combining a crunchy pistachio and graham cracker crust with a creamy pistachio pudding-infused cream cheese filling, topped with sweet cherry pie filling and optional chopped pistachios for garnish. Perfectly baked and chilled, this elegant cheesecake is a delightful treat for special occasions or any dessert craving.
Ingredients
Scale
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
- Preheat oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking and ensure easy release of the cheesecake after baking.
- Make the crust: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix until the mixture holds together well. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake in the preheated oven for 8 minutes to set the crust, then remove and let it cool completely before adding the filling.
- Prepare the filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy without lumps. Add eggs one at a time, mixing well after each addition to incorporate fully. Then add the sour cream, pistachio pudding mix, and vanilla extract. Gently mix until everything is combined and the batter is smooth, taking care not to overmix.
- Bake: Pour the cream cheese filling over the cooled crust and smooth the top with a spatula. Place the cheesecake in the oven and bake for 45 to 50 minutes, or until the center is just set but slightly jiggly. When done, turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for about an hour to prevent cracking.
- Chill: After the cheesecake reaches room temperature, refrigerate it for at least 4 hours or preferably overnight. This chilling step allows the cheesecake to firm up perfectly and develop its signature creamy texture.
- Top and serve: Once chilled, spread the cherry pie filling evenly over the top of the cheesecake. For added texture and pistachio flavor, sprinkle optional chopped pistachios over the cherries before serving. Slice and enjoy this rich, flavorful dessert.
Notes
- Use roasted, unsalted pistachios for the best flavor and crunch in the crust and garnish.
- For a more intense pistachio flavor, add ¼ tsp almond extract to the filling mixture along with the vanilla extract.
- This cheesecake freezes well. To preserve the texture and flavor, freeze before adding the cherry topping; add the topping after thawing before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cheesecake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg
