If you are on the lookout for a dessert that effortlessly combines creamy richness with a pop of nutty crunch and a burst of fruity sweetness, this Cherry Pistachio Cheesecake Recipe is your new best friend in the kitchen. With a luscious cream cheese filling infused with pistachio pudding and nestled in a graham cracker and pistachio crust, topped with vibrant cherry pie filling, every bite is a delightful journey of texture and flavor that will leave you craving more. It’s the perfect treat for impressing guests or indulging in a cozy night at home.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a cheesecake that’s both stunning and irresistible. Each element plays a key role—from the crunchy crust’s nutty base to the smooth, flavorful filling and the glossy cherry topping that brings it all together with color and zest.
- Graham cracker crumbs: The classic crunchy base provides a wonderful texture that balances the creamy filling.
- Ground pistachios: Adds a delicate nutty flavor and a subtle green hue to the crust and filling.
- Sugar: Sweetens the crust and filling just enough without overpowering the natural flavors.
- Melted butter: Binds the crust ingredients together, delivering that perfect crispness.
- Cream cheese, softened: The star of the filling, lending creaminess and richness.
- Eggs: Provide structure and help set the filling to that perfect silky consistency.
- Sour cream: Adds a subtle tang that balances sweetness and keeps the filling smooth.
- Pistachio pudding mix (dry powder): Infuses the filling with vibrant flavor and a slight green tint, making it unique.
- Vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- Cherry pie filling: The crowning glory, bringing juicy tartness and beautiful color on top.
- Optional chopped pistachios: For extra crunch and a pretty garnish.
How to Make Cherry Pistachio Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, ground pistachios, sugar, and melted butter in a bowl until everything is evenly combined and has a sand-like texture that holds together when pressed. Press this mixture firmly into the bottom of your springform pan to create an even crust layer. This base sets the stage for all the delicious filling to come.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until it’s irresistibly smooth and creamy. Gradually add the sugar, then incorporate one egg at a time, mixing well after each addition for a velvety texture. Next, blend in the sour cream, pistachio pudding mix, and vanilla extract until the filling is perfectly uniform and tinted by the pistachio powder’s subtle green shade.
Step 3: Bake the Cheesecake
Pour the luscious filling over your prepared crust and smooth the top with a spatula. Bake the cheesecake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set and the center jiggles just slightly. This gentle baking ensures the filling stays rich and creamy without cracking.
Step 4: Chill the Cheesecake
Allow your cheesecake to cool at room temperature before placing it in the refrigerator to chill for at least 4 hours, or better overnight. This chilling step is crucial for the filling to fully set and the flavors to meld beautifully, making every slice perfectly firm yet silky.
Step 5: Add the Cherry Topping
Once chilled, spoon the cherry pie filling generously over the cheesecake’s surface, spreading it evenly. If you love extra texture and visual appeal, sprinkle chopped pistachios on top to complete the look and add a pleasant crunchy contrast.
How to Serve Cherry Pistachio Cheesecake Recipe
Garnishes
Fresh, crunchy chopped pistachios scattered on top add a delightful nutty kick and gorgeous color contrast. You might also consider a few whole cherries for a polished, inviting look that beckons everyone to grab a slice.
Side Dishes
Savor the cheesecake with a drizzle of whipped cream on the side or a scoop of vanilla bean ice cream to elevate the indulgence. A light, refreshing fruit salad can also provide a nice counterbalance to the richness of the cheesecake.
Creative Ways to Present
Serve your Cherry Pistachio Cheesecake Recipe on a beautiful cake stand to make it the centerpiece of your dessert table. You can cut individual mini cheesecakes for parties, layering them in clear jars for a visually stunning presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be stored in an airtight container in the refrigerator to keep it fresh and creamy for up to 4-5 days. This allows you to enjoy the indulgence without any loss of flavor or texture.
Freezing
You can freeze this cheesecake by wrapping it tightly in plastic wrap and then foil, which will protect it from freezer burn. It keeps well for up to 2 months. Thaw it overnight in the refrigerator before serving to retain its perfect creaminess.
Reheating
Since cheesecake is best enjoyed cold, reheating is generally not recommended. However, if you prefer it slightly softened, let it sit at room temperature for 15-20 minutes before serving, which enhances the texture and flavors nicely.
FAQs
Can I use another type of nut instead of pistachios?
Absolutely! While pistachios give this cheesecake its unique flavor and color, almonds or pecans can be fun substitutes in the crust or as toppings, though the flavor profile will change somewhat.
Is it necessary to use the pistachio pudding mix in the filling?
The pistachio pudding mix adds flavor and a lovely green tint, but if you can’t find it, you can substitute with a bit of pistachio extract and green food coloring, or simply omit it for a milder cheesecake.
Can I make this cheesecake gluten-free?
Yes, simply swap the graham crackers for gluten-free crumbs or crushed gluten-free cookies, and ensure any other ingredient labels are gluten-free certified for a safe and delicious dessert.
How do I prevent the cheesecake from cracking?
To avoid cracks, avoid overbaking, and let the cheesecake cool gradually in the oven with the door slightly open after turning it off. Also, ensure the eggs are added one at a time and mixed gently to minimize air incorporation.
What is the best way to slice this cheesecake?
Use a sharp knife dipped in hot water and wiped dry before each cut. This simple trick helps produce clean, beautiful slices without sticking or crumbling.
Final Thoughts
Once you taste this Cherry Pistachio Cheesecake Recipe, you’ll understand why it’s a treasured dessert for any special occasion or simply to treat yourself. The luscious filling balanced with crunchy pistachios and the lively cherry topping creates an unforgettable flavor experience you’ll want to revisit again and again. So go ahead, dive into making this beauty your new signature dessert—you won’t regret it!
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Cherry Pistachio Cheesecake Recipe
This Cherry Pistachio Cheesecake features a delightful combination of creamy pistachio-flavored filling, a crunchy graham cracker and pistachio crust, all topped with a luscious cherry pie filling. Perfect for a festive dessert or a special occasion treat.
- Total Time: 4 hrs 15 mins
- Yield: 8 servings
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup ground pistachios
- 3 tbsp sugar
- 5 tbsp melted butter
Filling
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup pistachio pudding mix (dry powder)
- 1 tsp vanilla extract
Topping
- 1 can (21 oz) cherry pie filling
- Optional: extra chopped pistachios for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, ground pistachios, and sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form a firm crust.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, then mix in the eggs one at a time until fully incorporated. Blend in the sour cream, pistachio pudding mix, and vanilla extract, mixing until everything is well combined and smooth.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. To prevent cracking, avoid overbaking.
- Cool and chill: Once baked, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to allow it to fully set.
- Add the topping: Just before serving, spread the cherry pie filling evenly over the chilled cheesecake. Garnish with extra chopped pistachios if desired for added texture and flavor.
- Serve: Carefully remove the sides of the springform pan and slice the cheesecake. Serve chilled and enjoy this rich, fruity, and nutty dessert.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake to prevent cracking; the center should still jiggle slightly when done.
- Refrigerating overnight enhances the flavor and texture.
- Use a water bath during baking if you want an extra smooth texture and to prevent cracks.
- Chopped pistachios garnish adds a nice crunch but is optional.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
