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Cherry Pistachio Cheesecake

Irresistible Cherry Pistachio Cheesecake for Every Celebration

Enjoy a delightful Cherry Pistachio Cheesecake that's perfect for any celebration, with a creamy filling and tart cherry topping.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Provides a sweet and buttery base for the cheesecake.
  • 0.5 cup Ground Pistachios Adds a nutty flavor to the crust.
  • 0.25 cup Granulated Sugar Sweetens the crust and can be replaced with coconut sugar.
  • 0.5 cup Melted Butter Binds the crust ingredients together and adds richness.
For the Filling
  • 16 oz Cream Cheese Ensure it's at room temperature for a smooth texture.
  • 0.75 cup Granulated Sugar Sweetens the cheesecake; can use granulated erythritol.
  • 3 large Eggs Provides structure to the cheesecake.
  • 0.5 cup Sour Cream Contributes creaminess and a slight tang.
  • 1 pkg Pistachio Pudding Mix Intensifies the pistachio flavor.
  • 1 teaspoon Vanilla Extract Adds depth of flavor to the filling.
For the Topping
  • 1 can Cherry Pie Filling Adds both flavor and visual appeal.
  • 0.25 cup Chopped Pistachios Optional for additional crunch on top.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • spatula

Method
 

Instructions
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. Combine graham cracker crumbs, ground pistachios, granulated sugar, and melted butter in a mixing bowl. Press this mixture into the bottom of the prepared pan. Bake for 8 minutes and let cool.
  3. In a large bowl, beat cream cheese and granulated sugar until smooth. Gradually add eggs, mixing on low until combined. Fold in sour cream, pistachio pudding mix, and vanilla extract.
  4. Pour the filling over the cooled crust and smooth the top. Bake for 45-50 minutes until slightly jiggly in the center.
  5. Turn off the oven, crack the door, and cool the cheesecake for 1 hour.
  6. Chill the cheesecake in the refrigerator for at least 4 hours, ideally overnight.
  7. Spread cherry pie filling over the cheesecake and sprinkle with chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 600IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling and chill the cheesecake for optimal texture and flavor.

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