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Cherry Cheesecake with Pistachio Crust topped with cherry filling and whipped cream

Cherry Cheesecake with Pistachio Crust

A creamy and delicious cherry cheesecake topped with sweet cherry sauce, all on a crunchy pistachio crust. Perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 8 slices
Course: Cheesecake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pistachio Crust
  • 1 cup Unsalted pistachios, shelled Salted can work, just reduce added salt
  • 1 cup Crushed graham crackers or digestive biscuits Helps the crust bind and slice nicely
  • 1/4 cup Brown sugar or regular sugar
  • 1/2 cup Melted butter
  • a pinch Salt
For the Filling
  • 16 oz Full fat cream cheese Low fat can be rubbery
  • 3/4 cup Sugar
  • 1/2 cup Sour cream Let it sit out for smooth mixing
  • 1 tsp Vanilla extract
  • 3 Large eggs Add one at a time, mixing on low
  • 1 tbsp Flour or cornstarch (optional) Helps with texture
For the Topping
  • 1 can Cherry pie filling Convenient, or use homemade cherry sauce

Method
 

Preparation
  1. Prep the pan: Use a 9 inch springform pan. Lightly butter the bottom and sides and line the bottom with parchment if desired.
  2. Make the pistachio crust: Pulse pistachios until they look like coarse sand. Mix with graham crumbs, sugar, salt, and melted butter. Press firmly into the pan, going slightly up the sides. Bake at 325°F for about 10 minutes, then cool.
  3. Mix the filling: Beat cream cheese until smooth, then add sugar and mix again. Add sour cream and vanilla. Add eggs one at a time, mixing on low just until combined. If using flour or cornstarch, add it with the sugar.
Baking
  1. Pour filling into the cooled crust. Tap the pan gently on the counter to pop air bubbles. Bake at 325°F until the edges look set but the center still has a gentle wobble, usually 55 to 70 minutes depending on your oven.
  2. Cool the cheesecake slowly by turning the oven off, cracking the door, and letting it sit for about 45 minutes. Then cool at room temperature until no longer warm and chill for at least 6 hours, preferably overnight.
  3. Add the cherry topping: Spoon cherry topping on top right before serving or a few hours prior for a fully set look.

Notes

For best results, do not overmix after adding eggs. Bake slowly and cool gradually to prevent cracking. Can be made ahead and stored in the fridge or freezer.