Cherry Pistachio Cheesecake

Cherry Pistachio Cheesecake is a luxurious dessert that layers a creamy, tangy cheesecake with sweet cherry topping and crunchy roasted pistachios. This visually stunning treat offers a rich and nutty twist on the classic cherry cheesecake, making it ideal for festive occasions and elegant dinner parties.

Why You’ll Love This Recipe

This cheesecake delivers the perfect balance of sweet, tart, and creamy with added texture from whole pistachios. The rich filling is smooth and decadent, the crust provides a buttery foundation, and the cherries on top add a pop of color and fruity contrast. The pistachios not only enhance flavor but also elevate the presentation with their natural green hue. Whether you’re celebrating or simply indulging, this dessert brings gourmet flair to any table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs or digestive biscuits
• Unsalted butter (melted)
• Granulated sugar

For the filling:

• Cream cheese (softened)
• Granulated sugar
• Sour cream or Greek yogurt
• Eggs
• Vanilla extract
• Chopped pistachios (optional for inside the batter)

For the topping:

• Cherry pie filling or cherry compote
• Whole roasted pistachios (shelled)

directions

1. Preheat the oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
2. Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until incorporated.
4. Beat in eggs one at a time, then add sour cream (or yogurt) and vanilla extract. Mix until smooth.
5. Optional: fold in a handful of chopped pistachios for extra crunch.
6. Pour the filling over the crust and smooth the top.
7. Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.
8. Let the cheesecake cool in the oven with the door cracked open for 1 hour.
9. Refrigerate for at least 4 hours, preferably overnight.
10. Before serving, spoon cherry filling over the top and garnish with whole pistachios.

Servings and timing

Servings: 12 slices
Prep time: 20 minutes
Cook time: 1 hour
Cooling and chilling time: 5–6 hours
Total time: 6 hours 20 minutes

Variations

• No-Bake Version: Use a no-bake cheesecake base with whipped cream and condensed milk.
• Chocolate Crust: Substitute crushed chocolate cookies for a deeper flavor profile.
• Citrus Twist: Add lemon or orange zest to the filling for brightness.
• Mini Cheesecakes: Prepare in muffin tins for easy-to-serve individual portions.
• Gluten-Free Option: Use gluten-free cookies or graham crackers for the crust.

storage/reheating

Store the cheesecake in the refrigerator in an airtight container for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil, then place in a freezer-safe container. Thaw overnight in the fridge before serving. Reheating is not necessary; serve chilled for best texture and flavor.

FAQs

Can I use fresh cherries instead of cherry pie filling?

Yes. Simmer fresh or frozen cherries with sugar and cornstarch until thickened for a homemade topping.

What type of pistachios should I use?

Use roasted, unsalted pistachios for the best flavor without overwhelming the sweetness of the cheesecake.

Can I make this cheesecake ahead of time?

Absolutely. It’s best made a day in advance to allow proper chilling and flavor development.

How do I avoid cracks?

Use a water bath and avoid overmixing the batter. Let the cheesecake cool gradually in the oven.

Is this cheesecake overly sweet?

No. The tart cherries and nutty pistachios balance the sweetness of the filling beautifully.

Can I use low-fat cream cheese?

Yes, though the texture will be slightly lighter. Full-fat cream cheese yields the creamiest results.

How long should I chill it?

At least 4 hours, but overnight is recommended for the best structure and flavor.

Can I freeze the whole cheesecake?

Yes. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Should the pistachios be chopped or whole?

Use whole for garnish and chopped if incorporating into the batter for texture.

Can I make it nut-free?

Yes. Simply omit the pistachios, or replace with a seed like pumpkin or sunflower for a similar crunch.

Conclusion

Cherry Pistachio Cheesecake is an indulgent and elegant dessert that’s perfect for any special occasion. With its velvety smooth filling, fruity cherry topping, and rich pistachio crunch, each slice delivers a sophisticated flavor profile and a beautiful presentation. Whether you’re entertaining guests or enjoying a quiet moment of dessert luxury, this cheesecake will not disappoint.

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