This Cranberry Pistachio Cheesecake is a rich, creamy, and festive dessert that perfectly balances the tartness of cranberries with the nutty crunch of pistachios. With a buttery crust, a smooth cheesecake filling, and a beautiful cranberry topping, this cheesecake is an excellent choice for holiday gatherings or any special occasion.
Why You’ll Love This Recipe
- A perfect blend of sweet, tart, and nutty flavors
- Smooth and creamy texture with a crunchy pistachio contrast
- Elegant and festive appearance, ideal for holidays
- Can be made ahead of time for convenience
- A unique twist on traditional cheesecake
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Melted butter
- Sugar
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Chopped pistachios
For the Cranberry Topping:
- Fresh or frozen cranberries
- Sugar
- Orange zest
- Water
Directions
-
Prepare the Crust: Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
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Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream. Fold in the chopped pistachios.
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Bake the Cheesecake: Pour the filling over the crust and smooth the top. Bake for 50–60 minutes or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open.
-
Prepare the Cranberry Topping: In a saucepan, combine cranberries, sugar, orange zest, and water. Cook over medium heat until the cranberries burst and the mixture thickens. Let it cool completely.
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Assemble: Once the cheesecake is fully cooled, spread the cranberry topping over the top. Refrigerate for at least 4 hours or overnight before serving.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cooling & Chilling Time: 4–6 hours
Variations
- Nut-Free Version: Omit the pistachios and add an extra layer of cranberry topping.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Chocolate Twist: Add a drizzle of melted white or dark chocolate on top for extra indulgence.
- Citrus Flavor Boost: Add a bit of lemon or orange juice to the cheesecake batter for a fresh, zesty touch.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: This cheesecake is best served cold, but if you prefer a slightly warmed slice, let it sit at room temperature for about 15 minutes before eating.
FAQs
How can I prevent my cheesecake from cracking?
Bake the cheesecake in a water bath or place a pan of hot water in the oven to create moisture. Also, avoid overmixing the batter.
Can I use dried cranberries instead of fresh ones?
Fresh or frozen cranberries work best for the topping, but you can use dried cranberries soaked in warm water if needed.
Do I need to use a springform pan?
Yes, a springform pan makes it easier to remove the cheesecake without damaging it.
Can I make this cheesecake ahead of time?
Yes, this cheesecake tastes even better when made a day ahead, allowing the flavors to meld together.
How do I know when my cheesecake is done?
The edges should be set while the center has a slight jiggle. It will firm up as it cools.
Can I substitute another nut for pistachios?
Yes, almonds or walnuts would work well, but pistachios provide a unique flavor and color.
What can I use instead of sour cream?
You can use Greek yogurt or heavy cream as a substitute.
Should I toast the pistachios before adding them?
Toasting enhances the flavor, but it’s optional. If you want a deeper nutty taste, toast them lightly before using.
Can I use a different crust?
Yes, a shortbread or chocolate cookie crust would work well with this cheesecake.
How can I make the cheesecake firmer?
Chilling it for a longer time (overnight is best) will help it set properly.
Conclusion
This Cranberry Pistachio Cheesecake is a delightful combination of creamy, nutty, and tangy flavors, making it a perfect dessert for special occasions. With its vibrant cranberry topping and rich texture, it’s sure to impress your guests. Whether you make it for the holidays or just because, this cheesecake will be a memorable treat. Enjoy!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 4 hrs 10 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Pistachio Cheesecake is a creamy, nutty delight topped with juicy cranberries and crunchy pistachios. A festive dessert perfect for holidays or any special occasion!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp sugar
For the cheesecake filling:
- 2 (8oz) packages cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped pistachios
For the topping:
- 1 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup water
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, mixing well. Fold in pistachios.
- Pour over the crust and bake for 45-50 minutes. Let cool.
- In a saucepan, heat cranberries, honey, and water until berries soften. Let cool and spread over cheesecake.
Notes
- Garnish with extra pistachios for added crunch.
- Use a water bath for an extra creamy texture.
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