Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup ground pistachios
- 3 tbsp sugar
- 5 tbsp melted butter
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup pistachio pudding mix (dry)
- 1 tsp vanilla extract
- 1 can (21 oz) cherry pie filling
- Optional: extra chopped pistachios for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- Combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press into the bottom of the pan. Bake for 8 minutes, then let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, pistachio pudding mix, and vanilla. Mix until just smooth.
- Pour filling over crust and smooth the top. Bake 45–50 minutes, or until center is just set. Turn off oven and let cheesecake cool inside with door cracked.
- Refrigerate at least 4 hours or overnight.
- Spread cherry pie filling over chilled cheesecake and garnish with chopped pistachios if desired.
Notes
- Use roasted, unsalted pistachios for best flavor.
- For a more intense pistachio flavor, add ¼ tsp almond extract.
- This cheesecake freezes well—add the topping after thawing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American