Cherry Pistachio Cheesecake Delight

This cherry pistachio cheesecake is a perfect way to bring a touch of elegance to any gathering or just enjoy a special treat at home. The graham cracker and pistachio crust combined with the creamy pistachio-infused filling and bright cherry topping make it a standout dessert that feels both indulgent and homey.

I put this cheesecake together when I needed a dessert that was both classic and a little different. It quickly became a favorite for birthdays and family dinners.

Ingredients

• 1½ cups graham cracker crumbs: bring a buttery crispness. Look for fresh crumbs without added sugar for a perfect base
• ¼ cup ground pistachios: add a nutty flavor and lovely texture contrast. Use unsalted, raw pistachios to keep the flavor pure
• 3 tablespoons sugar: sweetens the crust just enough without overpowering
• 5 tablespoons melted butter: holds the crust together and deepens the richness
• 16 ounces cream cheese softened: gives the base a creamy, tangy texture. Choose full-fat for the best creaminess
• ½ cup sugar: adds sweetness to the filling. Use fine granulated sugar so it blends well
• 2 large eggs: provide structure and richness. Room temperature eggs integrate better
• ½ cup sour cream: balances richness with a slight tang and adds moisture
• ¼ cup pistachio pudding mix (dry powder): enhances pistachio flavor and adds a delicate color
• 1 teaspoon vanilla extract: rounds out flavors and adds warmth
• 1 can of cherry pie filling: brings bright, fruity sweetness and a beautiful topping
• Optional chopped pistachios for garnish: add a little crunch and a beautiful finishing touch

Instructions

Preheat the Oven:

Set your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it well or lining the bottom with parchment paper. This helps the cheesecake release easily later.

Make the Crust:

Combine graham cracker crumbs, ground pistachios, sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated and the texture feels like wet sand. Press this mixture firmly into the bottom of the pan to form an even layer. Baking it for 8 minutes helps the crust set so it doesn’t get soggy.

Prepare the Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the sugar gradually and continue beating until well combined. Add eggs one at a time, mixing after each just until combined to avoid overbeating. Mix in the sour cream, pistachio pudding mix, and vanilla extract until smooth. Be careful not to mix too long to keep the batter light.

Bake the Cheesecake:

Pour the filling over the pre-baked crust and smooth the top evenly with a spatula. Place in the oven and bake for 45 to 50 minutes. The center should be just set with a slight jiggle. Turn off the oven and crack the door open to let the cheesecake cool slowly inside. This trick helps prevent cracks.

Chill Thoroughly:

Remove the cheesecake from the oven once cooled. Transfer it to the refrigerator to chill for at least 4 hours or preferably overnight. This step is important to develop the structure and flavors fully.

Add Topping and Serve:

Before serving, spread the cherry pie filling evenly over the top of the cheesecake. Sprinkle extra chopped pistachios on top if desired for added texture and visual appeal. Slice with a warm knife for clean cuts.

My favorite part of this cheesecake is the crust because the pistachios add a wonderful nutty depth that makes this different from your average cheesecake. I remember making this for a family celebration and watching everyone’s faces light up with each bite.

Storage Tips

Store leftover cheesecake in an airtight container in the refrigerator for up to four days. The cherries can make the crust a bit soft over time so keep it covered well. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to a month. Thaw in the fridge overnight before serving.

Ingredient Swaps

If you can’t find pistachio pudding mix you can substitute with an equal amount of finely ground pistachios and a teaspoon of almond extract for a similar flavor. Sour cream can be swapped with Greek yogurt for a slightly tangier, healthier alternative. Cherry pie filling could be swapped with fresh or frozen cherries cooked down with a bit of sugar and lemon juice for a fresher topping.

Serving Ideas

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Pair with a strong espresso or slightly fruity red wine to balance the sweetness. A sprinkle of toasted pistachios on top brings out the nutty flavor even more.

This cheesecake brings together elegance and comfort perfectly with every bite.

Frequently Asked Recipe Questions

→ What is the best way to prevent cracks when baking cheesecake?

Cooling the cheesecake gradually inside the oven with the door slightly open helps prevent cracks by allowing gentle temperature changes.

→ Can I substitute the graham cracker crust with another type?

Yes, crushed digestive biscuits or shortbread cookies can be used as alternatives to graham cracker crumbs for a different flavor and texture.

→ How does pistachio pudding affect the cheesecake filling?

Adding pistachio pudding mix introduces a subtle nutty flavor and contributes to a smooth, creamy texture in the filling.

→ Is refrigeration necessary before serving?

Chilling the cheesecake for several hours or overnight firms the filling and enhances the flavors, improving the overall texture.

→ Can I add chopped pistachios on top for garnish?

Yes, sprinkling chopped pistachios adds a pleasant crunch and highlights the nutty profile of the dessert.

→ What size pan is recommended for this cheesecake?

A 9-inch springform pan works best to ensure even baking and easy removal of the cheesecake.