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Cherry Pistachio Cheesecake

Creamy Cherry Pistachio Cheesecake for Sweet Indulgence

This Cherry Pistachio Cheesecake is a stunningly easy dessert that combines creamy flavors and vibrant sweetness, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitute with digestive biscuits for a different flavor.
  • 1/2 cup Melted Butter Optional coconut oil for a dairy-free option.
  • 1/4 cup Granulated Sugar Can be exchanged with a sugar substitute for lower calories.
For the Filling
  • 16 oz Cream Cheese Full-fat for the best results.
  • 3/4 cup Granulated Sugar Consider powdered sugar for a smoother blend.
  • 1 tbsp Vanilla Extract Almond extract can be a lovely alternative.
  • 1 tbsp Lemon Zest Use just one citrus if simplicity is preferred.
  • 1 tbsp Lime Zest Use just one citrus if simplicity is preferred.
  • 3 large Eggs Avoid overmixing to keep it crack-free.
  • 1 cup Sour Cream Greek yogurt can work as a substitute.
  • 1 pkg Pistachio Pudding Mix Amplifies flavor and adds creaminess.
  • 1 cup Maraschino Cherries Feel free to swap for fresh cherries.
  • 1/2 cup Chopped Pistachios Can be replaced with almonds or omitted.
For the Topping
  • 1 can Cherry Pie Filling Consider fresh cherries for a lighter option.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions for Cherry Pistachio Cheesecake
  1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press mixture into the bottom of the pan and bake for 8 minutes. Let it cool.
  3. Beat softened cream cheese until smooth and creamy, then blend in the granulated sugar. Add eggs one at a time, followed by sour cream, pistachio pudding mix, and vanilla extract until just combined.
  4. Pour the filling over the cooled crust and bake for 45–50 minutes until edges are set and center jiggles slightly.
  5. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then cool to room temperature and refrigerate for at least 4 hours.
  6. Spread cherry pie filling over the top and sprinkle with chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Avoid overbaking by checking for a jiggle in the center. Gradual cooling helps prevent surface cracks.

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