Cherry Pistachio Cheesecake – A Luscious Dessert Recipe

When it comes to indulgent desserts that are both elegant and memorable, few can compete with a cheesecake. But add a twist of pistachio in the creamy filling and a vibrant cherry topping, and you’ve got a showstopping dessert that will steal the spotlight at any gathering. This Cherry Pistachio Cheesecake is creamy, nutty, sweet, and slightly tart—all in perfect harmony.

Whether it’s a holiday celebration, a birthday, or simply a craving for something rich and unique, this cheesecake promises a delightful experience. With a buttery graham cracker crust, a luscious pistachio-infused filling, and a glossy cherry topping, it’s a treat that’s as beautiful as it is delicious. Best of all, it’s approachable enough for home bakers to tackle confidently, yet impressive enough to wow guests.

Why You’ll Love This Cherry Pistachio Cheesecake

• Elegant flavor combination: Sweet cherries, nutty pistachios, and creamy cheesecake come together in perfect balance.
• Visual impact: Vibrant cherry topping and green pistachio accents make this cheesecake a centerpiece-worthy dessert.
• Texture perfection: Smooth, creamy filling with a crisp buttery crust.
• Make-ahead friendly: Can be prepared in advance and chilled overnight.
• Versatile garnish options: Sprinkle extra pistachios for added texture or drizzle with chocolate for extra flair.
• Freezer-friendly: Can be frozen for future indulgence, adding convenience for holiday prep.

Ingredients Breakdown

Here’s the full, exact ingredient list, grouped by components, yielding one 9-inch cheesecake.

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup ground pistachios (preferably roasted and unsalted)
• 3 tablespoons sugar
• 5 tablespoons melted butter

For the Filling

• 16 oz cream cheese, softened
• ½ cup sugar
• 2 large eggs
• ½ cup sour cream
• ¼ cup pistachio pudding mix (dry powder)
• 1 teaspoon vanilla extract

For the Topping

• 1 can (21 oz) cherry pie filling
• Optional: extra chopped pistachios for garnish

Tools & Equipment Needed

• 9-inch springform pan (or line bottom with parchment)
• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Spatula
• Spoon for spreading topping
• Oven
• Cooling rack
• Refrigerator for chilling

Step-by-Step Instructions

Follow these steps carefully for a cheesecake that is creamy, smooth, and perfectly set.

1. Preheat the Oven

Set your oven to 325°F (160°C).
Grease your 9-inch springform pan or line the bottom with parchment paper for easy release.

2. Make the Crust

In a medium bowl:

1. Combine 1½ cups graham cracker crumbs, ¼ cup ground pistachios, 3 tablespoons sugar, and 5 tablespoons melted butter.
2. Mix until the crumbs are evenly coated with butter.
3. Press the mixture firmly into the bottom of the springform pan.
4. Bake for 8 minutes. Remove from oven and allow to cool while preparing the filling.

Tip: Pressing the crumbs tightly ensures a sturdy crust that holds together when sliced.

3. Prepare the Filling

In a large mixing bowl:

1. Beat 16 oz softened cream cheese and ½ cup sugar until smooth.
2. Add 2 large eggs, one at a time, beating after each addition.
3. Mix in ½ cup sour cream, ¼ cup pistachio pudding mix, and 1 teaspoon vanilla extract just until smooth.

Pro tip: Avoid overmixing once eggs are added to prevent cracks in your cheesecake.

4. Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 45–50 minutes, or until the center is just set.

After baking, turn off the oven and leave the cheesecake inside with the door cracked. This gradual cooling reduces the risk of cracking and ensures a creamy texture.

5. Chill the Cheesecake

Refrigerate the cheesecake for at least 4 hours or overnight. Chilling is essential to allow the filling to set properly and develop full flavor.

6. Add the Topping

Once chilled:

1. Spread 1 can (21 oz) cherry pie filling evenly over the top.
2. Garnish with extra chopped pistachios if desired for color and crunch.

Slice carefully with a sharp knife for clean edges and serve.

Tips & Variations

Enhancing Pistachio Flavor

• Use roasted, unsalted pistachios for deeper flavor.
• Optional: add ¼ teaspoon almond extract to the filling for a nutty accent.

Fruit Variations

• Swap cherry topping for blueberry, raspberry, or mixed berry pie filling.
• Fresh cherries can be used for a lighter, less sugary option.

Make-ahead Tips

• Cheesecake can be made a day in advance. Chill overnight for best results.
• Freeze cheesecake before adding topping for long-term storage. Add topping after thawing to preserve texture.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair slices with a light coffee or tea for an afternoon indulgence.

Flavor Profile & Pairings

This cheesecake is a balanced dessert:

• Sweet & tart: Cherry topping complements creamy pistachio filling.
• Nutty richness: Pistachio provides subtle earthy notes.
• Smooth texture: Cream cheese and sour cream create a luxuriously creamy mouthfeel.

Side Options

• Light fruit salad to contrast richness.
• Coffee, espresso, or hot chocolate for a cozy pairing.
• Almond biscotti or shortbread cookies for an added crunch on the side.

Nutritional Overview

Approximate per slice (assuming 12 servings):

• Calories: ~350–400 kcal
• Protein: 6–8g
• Carbohydrates: 30g
• Fat: 22g (saturated ~10g)
• Fiber: 1–2g
• Sugar: 18–20g

Dietary Notes:

• Contains dairy and nuts
• Gluten present in crust
• Vegetarian-friendly

Make-Ahead & Storage Tips

• Chilling: Refrigerate for at least 4 hours or overnight before serving.
• Freezing: Freeze cheesecake un-topped for up to 2 months. Add cherry topping after thawing.
• Serving: Slice chilled for clean cuts. Warm to room temperature slightly for easier slicing if needed.

FAQs

1. Can I make this cheesecake gluten-free?

Yes, substitute the graham crackers with a gluten-free variety.

2. Can I use fresh cherries instead of canned pie filling?

Yes, cook them slightly with sugar and cornstarch to thicken before topping.

3. How do I prevent cracks?

Avoid overmixing eggs and cream cheese, and let cheesecake cool gradually in the oven with door slightly open.

4. Can I use a regular baking pan instead of a springform pan?

A springform pan is ideal for easy removal, but you can line a regular pan with parchment and serve in slices from there.

5. Can this cheesecake be frozen?

Yes. Freeze before adding cherry topping for up to 2 months. Thaw in the fridge before serving.

6. Can I make individual mini cheesecakes?

Absolutely. Divide crust and filling into muffin tins for mini cheesecakes; adjust baking time to 20–25 minutes.

Cooking Timeline (Quick Guide)

Step	Time
Prep crust & filling	20 minutes
Bake crust	8 minutes
Bake cheesecake	45–50 minutes
Cooling in oven	30 minutes
Refrigerate/chill	4 hours minimum
Add topping & serve	5 minutes
Total Time	5 hr 10 min (includes chill time)

Serving Suggestions

• Slice cheesecake into 12 pieces for a party.
• Garnish with extra pistachios and a light dusting of powdered sugar.
• Serve with fresh berries for a summer version.
• Pair with espresso or lightly sweetened tea for a sophisticated dessert experience.

Recipe Variations

1. Almond Pistachio Cheesecake

Add almond extract to filling and garnish with slivered almonds alongside pistachios.

2. Chocolate Pistachio Cheesecake

Swirl in melted white chocolate into the filling for a marbled effect.

3. Mixed Berry Pistachio Cheesecake

Use a combination of raspberries, blueberries, and blackberries for the topping.

4. Mini Cheesecake Cups

Divide crust and filling into mini muffin tins for individual servings; top with cherries after chilling.

Ingredient Spotlight

Pistachios

• Provide earthy, nutty flavor.
• Roasted, unsalted pistachios are ideal.
• Chop finely for crust or sprinkle coarsely as garnish.

Cherry Pie Filling

• Adds sweetness and tartness to complement creamy filling.
• Provides a glossy, festive finish.

Cream Cheese & Sour Cream

• Create the silky, creamy filling texture that makes cheesecakes irresistible.

Pro Baking Tips

• Beat cream cheese until fully smooth to prevent lumps.
• Add eggs one at a time to avoid curdling.
• Chill fully for clean slices.
• Gradually cool cheesecake in oven to minimize cracks.
• Use a sharp knife dipped in hot water for clean cuts.

Storage & Freezing Guide

• Refrigerator: 4–5 days in airtight container
• Freezer: Up to 2 months (add topping after thawing)
• Reheating: Not recommended; best served chilled

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	350–400 kcal
Carbs	30g
Fat	22g
Protein	6–8g
Fiber	1–2g
Sugar	18–20g
Sodium	200–250mg
Cholesterol	70–80mg

Conclusion

This Cherry Pistachio Cheesecake is the perfect dessert for when you want something indulgent yet elegant. The buttery graham crust, creamy pistachio filling, and sweet-tart cherry topping create a combination of flavors and textures that’s unforgettable.

Whether you’re serving it for a holiday feast, special celebration, or simply to treat yourself, this cheesecake is impressive enough to wow guests and easy enough for home bakers to tackle with confidence.

Make it ahead of time, garnish beautifully, and enjoy every creamy, nutty, cherry-topped bite!

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