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Cherry Pistachio Cheesecake

Indulge in Cherry Pistachio Cheesecake Bliss Tonight

This Cherry Pistachio Cheesecake blends simplicity and sophistication, perfect for any gathering or a delightful treat, enchanting with its vibrant colors and harmonious flavors.
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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: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Provides a sweet and buttery base for the cheesecake; can be substituted with crushed cookies.
  • 1/2 cup Ground Pistachios Adds a nutty flavor to the crust; optional for those avoiding nuts.
  • 1/4 cup Granulated Sugar Sweetens the crust; coconut sugar can be used as a substitute.
  • 1/2 cup Melted Butter Binds the crust ingredients together and adds richness.
For the Filling
  • 16 oz Cream Cheese Ensures a smooth texture; be sure it’s at room temperature.
  • 1/2 cup Granulated Sugar Sweetens the cheesecake filling; consider granulated erythritol for a lower-calorie option.
  • 3 large Eggs Provides structure and stability to the cheesecake.
  • 1 cup Sour Cream Contributes creaminess and a slight tang to the filling.
  • 1 pkg Pistachio Pudding Mix Intensifies the pistachio flavor; optional for extra richness.
  • 1 tsp Vanilla Extract Adds depth of flavor to the filling.
For the Topping
  • 1 can Cherry Pie Filling Provides both flavor and a beautiful visual appeal; can be replaced with fresh fruit for a fresher taste.
  • 1/4 cup Chopped Pistachios Optional topping for extra crunch and a pop of color.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (160°C) and prepare a greased 9-inch springform pan.
  2. Combine graham cracker crumbs, ground pistachios, granulated sugar, and melted butter until resembling wet sand. Press into the bottom of the springform pan and bake for 8 minutes.
  3. Beat the cream cheese and granulated sugar in a large bowl until smooth, then add eggs one at a time. Blend in sour cream, pistachio pudding mix, and vanilla extract.
  4. Pour filling over the cooled crust and smooth the top; bake for 45-50 minutes until edges are set and center is jiggly.
  5. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour, then bring to room temperature before refrigerating.
  6. Chill in the refrigerator for at least 4 hours or overnight.
  7. Spread cherry pie filling over the top and sprinkle with chopped pistachios. Slice and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 400IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is at room temperature and mix eggs gently to prevent cracks. Store leftovers in an airtight container for up to 5 days. For longer storage, wrap tightly for up to 2 months in the freezer.

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