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Cherry Pistachio Cheesecake

Decadent Cherry Pistachio Cheesecake You Can't Resist

This Cherry Pistachio Cheesecake features a velvety filling with sweet maraschino cherries and crunchy pistachios, perfect for any celebration.
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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
  • 1 cup Graham Cracker Crumbs Substitute with crushed digestive biscuits or gluten-free graham crackers if needed.
  • 1/2 cup Melted Butter Can replace with coconut oil for a dairy-free option.
  • 1/4 cup Granulated Sugar Use brown sugar for a more caramel-like flavor.
For the Filling
  • 16 oz Cream Cheese Ensure it's softened to room temperature for easy mixing.
  • 3/4 cup Granulated Sugar (for filling) Can reduce for a less sweet cheesecake.
  • 3 large Eggs Use room temperature eggs to help incorporate smoothly.
  • 1 cup Sour Cream Greek yogurt works as a low-calorie substitute.
  • 1 pkg Pistachio Pudding Mix Use instant pudding mix for best results.
  • 1 tbsp Vanilla Extract Use pure vanilla extract for enhanced flavor.
  • 1 cup Maraschino Cherries Fresh cherries work in a pinch; just ensure they are patted dry if fresh to minimize moisture.
For the Topping
  • 1/2 cup Chopped Pistachios Use roasted and unsalted pistachios for a better flavor profile.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, and granulated sugar, and mix until the texture resembles wet sand. Press mixture into the bottom of the pan. Bake for 8 minutes and let it cool.
  3. In a mixing bowl, beat softened cream cheese and sugar together until smooth. Gradually add eggs, one at a time, then mix in sour cream, pistachio pudding mix, and vanilla extract until combined.
  4. Pour the filling over the cooled crust and smooth the top. Bake for 45-50 minutes until set but slightly jiggly. Turn off oven and crack the door to cool gradually.
  5. Refrigerate for a minimum of 4 hours, preferably overnight to allow flavors to meld.
  6. Spread cherry pie filling over the top and garnish with chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. To minimize cracks, cool the cheesecake gradually in the oven after baking.

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