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Cherry Pistachio Cheesecake

A creamy pistachio-infused cheesecake with a buttery graham cracker crust and a glossy cherry topping.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Crust
  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 3 eggs large
  • 0.5 cup ground pistachios finely ground
  • 1 tbsp lemon juice
Cherry Topping
  • 2 cups cherries fresh or frozen
  • 0.33 cup sugar
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F. Prepare the graham cracker crust in a springform pan and bake for 8–10 minutes.
  2. Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon juice.
  3. Add eggs one at a time, mixing gently. Fold in ground pistachios.
  4. Pour filling over crust. Bake in a water bath at 325°F for 60–70 minutes.
  5. Cool in oven 1 hour, then at room temperature, then chill at least 4 hours.
  6. Cook cherries, sugar, water, and lemon juice. Add cornstarch slurry and thicken. Cool completely.
  7. Spread cherry topping over chilled cheesecake before serving.

Notes

Chill overnight for best texture.