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Cherry Pistachio Cheesecake

Cherry Pistachio Cheesecake: A Creamy Festive Treat

Indulge in the creamy richness of Cherry Pistachio Cheesecake, a delightful dessert perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Substitution: If gluten-free, use gluten-free graham crackers.
  • 1/2 cup Melted butter Substitution: Coconut oil can be used for a dairy-free option.
  • 1/4 cup Granulated sugar Substitution: Brown sugar can add a caramel-like flavor.
For the Filling
  • 24 oz Cream cheese Ensure it’s softened for easier mixing.
  • 3/4 cup Sugar (for filling) Substitution: Use a sugar substitute to reduce calories.
  • 3 Eggs Substitution: Use a flax egg or applesauce for a vegan version.
  • 1 cup Sour cream Substitution: Greek yogurt can also be used for a protein boost.
  • 1 pkg Pistachio pudding mix (dry) Substitution: Leave out for a non-pistachio version.
  • 1 tbsp Vanilla extract Substitution: Almond extract for a different flavor profile.
  • 1 cup Maraschino cherries (chopped) Substitution: Fresh cherries, pitted and chopped, can be used.
For the Topping
  • 1/4 cup Chopped pistachios (optional) Tip: Use roasted and unsalted for a better flavor.
  • 1 tbsp Lemon zest Optional: Use only one type of citrus if desired.
  • 1 tbsp Lime zest Optional: Use only one type of citrus if desired.

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric Mixer
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 325°F (165°C) and prepare your springform pan by greasing it or lining the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of the springform pan. Bake for about 8 minutes until lightly golden, then set aside to cool.
  3. In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently. Then add sour cream, pistachio pudding mix, and vanilla extract, mixing until just combined.
  4. Pour the filling over the cooled crust, smoothing the top. Bake for 45-50 minutes, or until the edges are set but the center has a slight jiggle.
  5. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour.
  6. Once cooled at room temperature, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Before serving, spread cherry pie filling over the top and garnish with additional chopped pistachios. Slice and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Start with room temperature ingredients for a smooth filling. Mix gently to prevent cracks, and chill properly for best flavor and texture.

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