Cheesecake is a dessert that already feels like a celebration, but when you add the crunch of pistachios and the bright sweetness of cherries, it becomes an indulgence that’s truly unforgettable. Pistachio Crusted Cherry Cheesecake is a luxurious blend of creamy, nutty, and fruity flavors, perfect for special occasions—or just because.
The first time I made this, I was amazed at how the pistachio crust added a nutty depth, complementing the luscious cheesecake and the vibrant cherry topping. Every bite is a balance of texture and flavor, and it’s hard not to go back for seconds.
What I love most about this recipe is its versatility. Whether served at a holiday dinner or as the star of a summer gathering, it’s guaranteed to impress. Let’s bake this Pistachio Crusted Cherry Cheesecake and savor a slice of pure bliss.
The Pistachio Crusted Cherry Cheesecake combines a crunchy pistachio crust, a creamy cheesecake filling, and a sweet-tart cherry topping. This elegant dessert is easy to prepare and perfect for any celebration.
An Exciting Story:
The first time I served Pistachio Crusted Cherry Cheesecake, it was at a holiday dinner. My husband couldn’t stop raving about the creamy filling, and my guests loved the unexpected crunch of pistachios. Now, it’s my go-to dessert when I want to wow a crowd.
Why This Pistachio Crusted Cherry Cheesecake?
- Unique Crust: Pistachios add a nutty, crunchy twist to the classic graham cracker crust.
- Creamy and Dreamy: The cheesecake filling is smooth and luscious.
- Vibrant Cherry Topping: Adds sweetness, tang, and a pop of color.
- Make-Ahead Dessert: Perfect for entertaining or prepping in advance.
- Customizable: Swap cherries for your favorite fruit topping.
What You Need for Pistachio Crusted Cherry Cheesecake
- For the Pistachio Crust:
- 1 cup shelled pistachios
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for extra flavor)
- For the Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
- Optional Garnish:
- Chopped pistachios
- Whipped cream
How to Make Pistachio Crusted Cherry Cheesecake
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a food processor, pulse the pistachios until finely ground but not a paste. Combine with graham cracker crumbs and sugar in a bowl. Add melted butter and mix until evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan, pressing firmly to create an even layer. Bake for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, and almond extract (if using). Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan, about halfway up the sides of the springform pan, to create a water bath.
- Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 30 minutes. Then, remove from the oven and cool completely before refrigerating for at least 4 hours or overnight.
- Prepare the Cherry Topping:
- In a saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Let cool completely.
- Assemble the Cheesecake:
- Spread the cooled cherry topping over the chilled cheesecake. Garnish with chopped pistachios and whipped cream, if desired.
- Serve:
- Slice and serve chilled for a decaent and refreshing dessert.
Tips for Pistachio Crusted Cherry Cheesecake
- Use Room Temperature Ingredients: This ensures a smooth, lump-free filling.
- Prevent Cracks: The water bath helps keep the cheesecake moist and prevents cracking.
Substitutions and Variations:
- Different Nuts: Use almonds, walnuts, or pecans instead of pistachios.
- Alternate Toppings: Swap cherries for strawberries, blueberries, or a mixed berry compote.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
Make a Healthier Version:
- Use low-fat cream cheese and sour cream.
- Replace sugar with a natural sweetener like stevia or honey.
- Opt for dark chocolate shavings as a garnish instead of whipped cream.
Closing for Pistachio Crusted Cherry Cheesecake:
And there you have it—Pistachio Crusted Cherry Cheesecake, a show-stopping dessert that’s as delicious as it is beautiful. Whether you’re serving it at a special occasion or simply indulging your sweet tooth, this cheesecake is sure to impress. Let us know how yours turns out, and don’t forget to explore more of our decadent dessert recipes!
Frequently Asked Questions for Pistachio Crusted Cherry Cheesecake
- Can I make this ahead of time?
Yes, this cheesecake is best made a day ahead to allow the flavors to develop. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. - Can I freeze this cheesecake?
Absolutely! Freeze without the cherry topping for up to 3 months. Thaw in the refrigerator before serving. - What if I don’t have a springform pan?
Use a deep dish pie pan and adjust the crust and filling amounts accordingly. - How do I prevent the crust from sticking?
Line the bottom of the springform pan with parchment paper for easy removal. - What pairs well with this cheesecake?
Serve with a cup of coffee, tea, or a glass of dessert wine. - Can I use jarred cherry pie filling?
Yes, for convenience, but homemade topping has a fresher flavor. - How do I slice the cheesecake neatly?
Use a hot knife, wiping it clean between slices, for perfect cuts. - What if I don’t have a food processor for the pistachios?
Chop them finely by hand or use a blender. - Can I add chocolate to this recipe?
Yes, drizzle melted chocolate over the cherry topping for an extra indulgent touch. - How do I ensure a smooth filling?
Beat the cream cheese thoroughly before adding other ingredients, and don’t overmix. - What’s a fun serving idea?
Serve mini cheesecakes in individual ramekins for a personal touch!
Pistachio Crusted Cherry Cheesecake
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Pistachio Crust:
1 cup 1 shelled pistachios
1 cup 1 graham cracker crumbs
2 tbsp 2 granulated sugar
6 tbsp 6 unsalted butter, melted
- For the Cheesecake Filling:
24 oz 24 (3 blocks) cream cheese, softened
1 cup 1 granulated sugar
3 large 3 eggs
1 cup 1 sour cream
1 tsp 1 vanilla extract
½ tsp almond extract (optional, for extra flavor)
- For the Cherry Topping:
2 cups 2 fresh or frozen cherries, pitted
½ cup granulated sugar
1 tbsp 1 cornstarch
2 tbsp 2 water
1 tsp 1 lemon juice
- Optional Garnish:
Chopped pistachios
Whipped cream
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a food processor, pulse the pistachios until finely ground but not a paste. Combine with graham cracker crumbs and sugar in a bowl. Add melted butter and mix until evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan, pressing firmly to create an even layer. Bake for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, and almond extract (if using). Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan, about halfway up the sides of the springform pan, to create a water bath.
- Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 30 minutes. Then, remove from the oven and cool completely before refrigerating for at least 4 hours or overnight.
- Prepare the Cherry Topping:
- In a saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Let cool completely.
- Assemble the Cheesecake:
- Spread the cooled cherry topping over the chilled cheesecake. Garnish with chopped pistachios and whipped cream, if desired.
- Serve:
- Slice and serve chilled for a decaent and refreshing dessert.
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