Cherry Pistachio Cheesecake with Creamy Layers & Crunchy Texture
A creamy Cherry Pistachio Cheesecake with a pistachio-graham crust, silky cheesecake filling, and a tangy cherry topping. Rich, colorful, and packed with flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 7–8 hours (including chilling)
- Yield: 12 servings
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
1 cup shelled pistachios
6 tbsp unsalted butter, melted
2 tbsp sugar
For the filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tbsp lemon juice
For the topping:
2 cups cherries (fresh or frozen, pitted)
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
Garnish:
¼ cup chopped pistachios
Instructions
-
Preheat oven to 325°F (163°C).
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Combine pistachios, graham cracker crumbs, sugar, and melted butter. Press into a springform pan. Bake for 10 minutes.
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Beat cream cheese until smooth. Add sugar, then eggs one at a time. Blend in sour cream, vanilla, and lemon juice.
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Pour filling over crust. Bake in a water bath for 55–65 minutes until center is just set. Let cool in oven for 1 hour, then chill overnight.
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In a saucepan, cook cherries, sugar, lemon juice, and cornstarch over medium heat until thickened. Cool.
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Spread cherry topping over chilled cheesecake. Garnish with chopped pistachios.
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Slice and serve chilled.
Notes
Cheesecake can be made a day ahead. Use gluten-free crackers for a GF version. Freeze leftovers for up to one month.