Cherry Pistachio Cheesecake with Graham Cracker Crust: A Stunning Dessert That Always Impresses
A beautifully baked cheesecake is more than just dessert—it’s a moment. It’s the dish people remember long after a dinner party ends, the sweet finale that turns a meal into an occasion, and the indulgent treat nearly everyone says yes to. This Cherry Pistachio Cheesecake with a Graham Cracker Crust is the kind of show-stopping dessert that checks every box: creamy, rich, aromatic, fruity, slightly crunchy, and beautifully balanced.
If you love the tangy sweetness of cherries paired with the rich nuttiness of pistachios—and crave a classic cheesecake base that’s smooth, dense, and velvety—this recipe will earn a permanent spot in your dessert rotation. Whether you’re baking for the holidays, entertaining friends, or simply treating yourself, this cheesecake delivers a combination of flavor and texture you won’t forget.
This recipe developed from the idea of layering contrasting flavors and textures into one harmonious bite. The crunchy graham cracker crust, creamy pistachio-infused filling, and glossy cherry topping form a dessert that’s worthy of bakery displays—yet completely achievable in your home kitchen.
Below, you’ll find everything you need: a complete ingredient list, detailed instructions, variations, expert tips, and smart shortcuts for stress-free success.
Why This Cherry Pistachio Cheesecake Works
1. The Graham Cracker Crust Provides the Perfect Base
A great crust should be buttery, sturdy, and slightly crisp. Graham crackers give you that classic cheesecake aroma while also pairing beautifully with cherries and pistachios. The crust is baked briefly to set, ensuring it doesn’t turn soggy under the creamy filling.
2. Pistachios Add Depth and Character
Pistachios bring a delicate, buttery nuttiness that blends beautifully with tangy dairy. When finely ground and folded into the cheesecake batter, they add subtle flavor without interfering with the creamy texture. A sprinkle of chopped pistachios on top adds the perfect crunch.
3. The Cherry Topping Provides Vibrant Sweetness
Cherry compote is both visually stunning and irresistibly delicious. The bright red topping cuts the richness of the cheesecake, adding tart, fruity notes that balance the dessert perfectly.
4. Foolproof Technique for a Crack-Free Cheesecake
Baking cheesecake can be intimidating, but this recipe uses gentle heat and a simple water bath to keep the surface smooth and creamy. Slow cooling prevents the ugly cracks that often plague baked cheesecakes.
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
- Pinch of salt
For the Pistachio Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 tbsp vanilla extract
- 3 large eggs
- 1/2 cup finely ground pistachios
- 1 tbsp lemon juice
For the Cherry Topping
- 2 cups fresh or frozen cherries
- 1/3 cup sugar
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
1. Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, sugar, and salt.
- Press firmly into a 9-inch springform pan, covering the bottom and slightly up the sides.
- Bake the crust for 8–10 minutes. Allow to cool while you prepare the filling.
2. Make the Pistachio Cheesecake Filling
- Reduce oven temperature to 325°F (160°C).
- Beat cream cheese and sugar together until smooth and fluffy.
- Add sour cream, vanilla, and lemon juice; mix until combined.
- Add eggs one at a time, mixing just until incorporated—do not overmix.
- Fold in finely ground pistachios.
- Pour filling over the crust.
3. Bake the Cheesecake
- Wrap the outside of the springform pan in heavy foil.
- Place the pan inside a larger baking dish and pour hot water halfway up the sides.
- Bake for 60–70 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour.
- Remove from the oven and water bath; cool fully at room temperature before chilling at least 4 hours or overnight.
4. Prepare the Cherry Topping
- Combine cherries, sugar, water, and lemon juice in a saucepan.
- Bring to a simmer and cook 5 minutes.
- Stir in cornstarch slurry and simmer until thickened.
- Cool completely before spreading over the chilled cheesecake.
Tips for Perfect Cheesecake Every Time
Use Room-Temperature Ingredients
Cold cream cheese leads to lumps in your batter, which prevents the filling from being velvety smooth.
Avoid Overmixing
Incorporating too much air causes the cheesecake to rise, fall, and crack.
Use a Water Bath
This provides gentle, even heat—your best defense against cracks.
Cool Slowly
Rapid temperature changes = surface cracks.
Chill Overnight
Cheesecake gains structure and depth of flavor as it chills.
Variations
Pistachio White Chocolate Cheesecake
Add ½ cup melted white chocolate to the batter.
Cherry Almond Cheesecake
Swap pistachios for almonds and add ½ tsp almond extract.
Chocolate Crust Version
Replace graham crackers with chocolate wafer crumbs.
No-Bake Shortcut Version
Use a no-bake graham crust and refrigerate the filling with added gelatin.
Serving Suggestions
- Serve chilled with extra cherry sauce on the side.
- Add whipped cream rosettes for parties.
- Garnish with whole pistachios, fresh cherries, or edible flowers.
- Serve smaller slices—this cheesecake is rich!
Fun Facts
- Cheesecake dates back to Ancient Greece and was even served at the first Olympic games.
- Pistachios are one of the world’s oldest cultivated nuts—over 9,000 years of culinary history.
- The iconic graham cracker crust was invented by home bakers long before it became standard in commercial kitchens.
Cherry Pistachio Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Prepare the graham cracker crust in a springform pan and bake for 8–10 minutes.
- Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon juice.
- Add eggs one at a time, mixing gently. Fold in ground pistachios.
- Pour filling over crust. Bake in a water bath at 325°F for 60–70 minutes.
- Cool in oven 1 hour, then at room temperature, then chill at least 4 hours.
- Cook cherries, sugar, water, and lemon juice. Add cornstarch slurry and thicken. Cool completely.
- Spread cherry topping over chilled cheesecake before serving.
