Creamy Pistachio Cheesecake with Sweet Cherry Glaze
A rich and creamy Cherry Pistachio Cheesecake with a buttery crust, nutty pistachio filling, and sweet-tart cherry topping. Perfect for holidays or special occasions.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours (including chilling)
- Yield: 10–12 servings
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter
For the filling:
3 (8 oz) packages cream cheese, room temp
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream or Greek yogurt
1 tsp vanilla extract
1/2 cup finely ground pistachios
For the topping:
2 cups pitted cherries (fresh or frozen)
1/4 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
Instructions
-
Preheat oven to 325°F. Line and grease springform pan.
-
Mix crust ingredients, press into pan, bake 10 mins. Cool.
-
Beat cream cheese and sugar until smooth.
-
Add eggs one at a time, then sour cream, vanilla, and pistachios.
-
Pour into crust, bake 50–60 mins until center jiggles slightly.
-
Cool in oven 1 hour, then chill at least 4 hours.
-
Cook cherries, sugar, lemon juice, and cornstarch until thick. Cool.
-
Spoon cherry topping over chilled cheesecake. Garnish with chopped pistachios.
Notes
Chill fully before slicing. Store covered in fridge for up to 4 days.