Go Back
Cherry Pistachio Cheesecake

Cherry Pistachio Cheesecake

Melena
This Cherry Pistachio Cheesecake is rich, creamy, and topped with sweet cherry filling and crunchy pistachios. With a nutty pistachio crust and smooth cheesecake filling, this cherry pistachio cheesecake is an elegant dessert perfect for holidays, birthdays, and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 20 minutes

Ingredients
  

  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup finely chopped pistachios
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • For the Filling:
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup finely ground pistachios
  • For the Topping:
  • 1 ½ cups cherry pie filling
  • Extra chopped pistachios for garnish

Instructions
 

  • Prep
  • Preheat oven to 325°F (165°C).
  • Lightly grease a 9-inch springform pan.
  • Line the bottom with parchment paper.
  • Make the Crust
  • Mix graham cracker crumbs, chopped pistachios, sugar, and melted butter.
  • Press firmly into the bottom of the pan.
  • Bake for 8–10 minutes.
  • Remove and let cool.
  • Make the Filling
  • Beat softened cream cheese until smooth.
  • Add sugar and mix until creamy.
  • Add eggs one at a time, mixing gently after each addition.
  • Stir in sour cream, vanilla extract, almond extract, and ground pistachios.
  • Mix until just combined (do not overmix).
  • Bake
  • Pour filling over cooled crust.
  • Smooth the top.
  • Bake for 55–65 minutes, until edges are set and center slightly jiggles.
  • Turn off oven and leave door slightly open for 1 hour.
  • Cool & Chill
  • Remove cheesecake from oven.
  • Cool completely at room temperature.
  • Refrigerate for at least 4 hours or overnight.
  • Add Topping
  • Spread cherry pie filling over chilled cheesecake.
  • Sprinkle with chopped pistachios.
  • Slice using a warm knife for clean cuts.

Notes

  • Ensure cream cheese and eggs are at room temperature.
  • Avoid overmixing to prevent cracks.
  • Chill fully before slicing for best texture.
  • Store covered in refrigerator up to 5 days.
  • Freeze slices individually for up to 2 months.