Cherry Pistachio Cheesecake (Luscious & Festive Dessert)
This cherry pistachio cheesecake features a buttery pistachio graham crust, rich cream cheese filling, and a glossy cherry topping. A festive, flavorful dessert perfect for holidays and celebrations.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (with chilling)
- Yield: 12 slices
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pistachios
6 tablespoons unsalted butter, melted
Filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/3 cup chopped pistachios (optional)
Cherry Topping:
2 cups pitted cherries (fresh or frozen)
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Instructions
-
Preheat oven to 325°F. Mix crust ingredients and press into a 9-inch springform pan. Bake 8–10 mins. Cool.
-
Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Beat in eggs one at a time. Fold in pistachios.
-
Pour over crust. Bake 55–65 mins with water bath. Cool 1 hour in oven, then room temp, then chill 4 hours or overnight.
-
For topping, cook cherries, sugar, lemon juice, and cornstarch in saucepan until thickened. Cool.
-
Spoon cherry topping over chilled cheesecake. Garnish with extra pistachios.
-
Slice with a warm knife and serve chilled.
Notes
Make ahead up to 2 days. Freeze without topping for longer storage.