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–+ servings
Cherry Pistachio Cheesecake

Decadent Cherry Pistachio Cheesecake You’ll Crave Daily

Indulge in this Cherry Pistachio Cheesecake, a creamy dessert with fresh cherries and crunchy pistachios that will impress any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours
Course Desserts
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Ingredients
  

For the Crust

  • 1 ½ cups graham cracker crumbs a key base that adds a buttery crunch.
  • ½ cup unsalted butter binds the crumbs together and enhances flavor.
  • ¼ cup granulated sugar balances the buttery flavor for a sweet base.

For the Filling

  • 2 cups cream cheese the creamy core that makes the cheesecake lush and smooth.
  • 1 cup powdered sugar sweetens the filling without being gritty.
  • 1 teaspoon vanilla extract adds a warm aroma that complements the cheesecake’s flavors.
  • 1 cup sour cream contributes to a rich, creamy texture and tanginess.
  • 3 large eggs bind the filling together, creating its structural integrity.
  • 1 cup fresh cherries provide juicy bursts of sweetness throughout the cake.
  • 1 cup shelled pistachios add a nutty crunch that elevates the overall flavor profile.
  • 1 tablespoon lemon juice brightens the flavors, enhancing the tartness of the cherries.

Instructions
 

Steps

  • Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan with butter and flour.
  • Combine graham cracker crumbs, melted unsalted butter, and granulated sugar until it resembles wet sand. Pack into the springform pan.
  • Bake the crust for 10 minutes, then allow it to cool.
  • Beat the softened cream cheese until creamy and smooth for about 2 minutes.
  • Gradually add powdered sugar to the cream cheese mixture, mixing on low speed.
  • Incorporate vanilla extract, sour cream, and lemon juice until smooth.
  • Add eggs one at a time, mixing just until blended.
  • Gently fold in cherries and pistachios.
  • Pour the filling into the cooled crust and smooth the top.
  • Bake for 50-60 minutes until edges are set; center should jiggle slightly.
  • Cool in the oven for about an hour.
  • Chill in the refrigerator for at least 4 hours, preferably overnight.
  • Carefully release the cheesecake from the springform pan and serve chilled.

Notes

Ensure cream cheese is at room temperature for easy mixing. Avoid overmixing to prevent a dense cheesecake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 750IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Keyword baked, cheesecake, cherry, Dessert, Pistachio, sweet
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