Luscious Cherry Pistachio Cheesecake That Feels Bakery-Worthy
A rich and creamy Cherry Pistachio Cheesecake with a nutty graham crust, smooth almond-vanilla filling, and a ruby red cherry topping. Perfect for holidays or special occasions.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 8 hours (including chilling)
- Yield: 12 slices
Ingredients
For the crust:
1¼ cups graham cracker crumbs
½ cup shelled pistachios
6 tablespoons unsalted butter, melted
For the filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
¾ cup sour cream
1 teaspoon vanilla extract
½ teaspoon almond extract
For the topping:
2½ cups pitted cherries (fresh or frozen)
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Optional garnish:
2 tablespoons chopped pistachios
Whipped cream
White chocolate curls
Instructions
-
Preheat oven to 325°F. Grease and line a 9-inch springform pan.
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Combine graham crumbs, pistachios, and butter. Press into pan. Bake 10 minutes. Cool.
-
Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in sour cream, vanilla, and almond extract.
-
Pour over crust. Bake in a water bath for 55–65 minutes. Cool in oven 1 hour, then refrigerate overnight.
-
In a saucepan, cook cherries, sugar, lemon juice, and cornstarch until thickened. Cool.
-
Spread topping over chilled cheesecake. Garnish with pistachios or whipped cream. Slice and serve.
Notes
Use a water bath to prevent cracks. Let cheesecake cool fully before adding topping.