Pistachio Cheesecake with Cherry Topping (Creamy & Dreamy)
Cherry Pistachio Cheesecake features a buttery graham cracker crust, creamy pistachio filling, and a glossy cherry topping for a layered dessert with balanced sweetness and nutty depth.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 6 hours including chilling
- Yield: 12 slices 1x
Ingredients
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, melted
24 ounces full-fat cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup finely ground shelled pistachios
2 tablespoons pistachio paste optional
2 cups fresh or frozen cherries, pitted
1/3 cup granulated sugar for topping
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
-
Preheat oven to 325°F and combine graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool slightly.
-
Reduce oven temperature to 300°F. Beat cream cheese until smooth, then mix in sugar and ground pistachios.
-
Add eggs one at a time on low speed. Stir in sour cream and vanilla extract until smooth.
-
Wrap pan in foil, place in a roasting pan, and pour batter over crust. Add hot water halfway up the sides.
-
Bake 60 to 75 minutes until edges are set and center slightly jiggles. Cool gradually in oven with door slightly open.
-
Refrigerate at least 4 hours or overnight.
-
Cook cherries, sugar, and lemon juice in a saucepan until juices release. Stir in cornstarch slurry and simmer until thickened. Cool completely.
-
Spread cherry topping over chilled cheesecake before serving.
Notes
Room temperature ingredients help create a smooth filling. Avoid overmixing to reduce cracking. Chill thoroughly for clean slices.