Cherry Pistachio Cheesecake with Luscious Layers and Crunchy Texture
A luscious Cherry Pistachio Cheesecake with a buttery pistachio-graham crust, creamy vanilla-almond filling, and a vibrant cherry compote topping. Ideal for celebrations or special desserts.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 7 hours (including chilling)
- Yield: 12 servings
Ingredients
For the crust:
1½ cups graham cracker crumbs
½ cup finely chopped pistachios
6 tablespoons unsalted butter, melted
For the filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
For the cherry topping:
2½ cups pitted cherries (fresh or frozen)
⅓ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Optional toppings:
¼ cup chopped pistachios
Whipped cream
White chocolate shavings
Instructions
-
Preheat oven to 325°F (163°C). Line a 9-inch springform pan and grease the sides.
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Mix graham cracker crumbs, pistachios, and melted butter. Press into pan and bake 10 minutes. Cool slightly.
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Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and almond extracts.
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Pour filling over crust. Bake in water bath for 50–60 minutes. Turn off oven, crack door, and let sit 1 hour.
-
Chill cheesecake at least 6 hours or overnight.
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In a saucepan, cook cherries, sugar, lemon juice, and cornstarch until thickened. Cool completely.
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Spread cherry topping over cheesecake. Garnish with pistachios, whipped cream, or white chocolate if desired.
Notes
Room-temperature cream cheese ensures a smooth filling. Avoid overmixing to prevent cracks. Water bath helps even baking.