Why make this recipe
Cherry Pistachio Cheesecake is a delightful dessert that combines the rich, creamy taste of cheesecake with the fresh flavors of cherries and the crunch of pistachios. It is perfect for celebrations, gatherings, or simply a sweet treat at home. This cheesecake is not only delicious but also visually appealing, making it a showstopper on any dessert table.
How to make Cherry Pistachio Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup pistachios, finely chopped
- 2 cups cherries, pitted and halved
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Directions:
- Preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.
- Add heavy cream, vanilla extract, and chopped pistachios. Mix until fluffy.
- Pour the filling into the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours, or until set.
- In a saucepan, combine cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries are soft and syrupy. Let cool.
- Once the cheesecake is set, top it with the cherry mixture before serving.
How to serve Cherry Pistachio Cheesecake
Serve the Cherry Pistachio Cheesecake cold, straight from the refrigerator. It pairs well with a dollop of whipped cream or a sprinkle of extra pistachios on top for added texture. Enjoy it with a cup of coffee or tea for a delightful dessert experience.
How to store Cherry Pistachio Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. It can be kept in the fridge for up to 5 days. If you want to keep it longer, consider freezing individual slices for up to a month.
Tips to make Cherry Pistachio Cheesecake
- Make sure the cream cheese is at room temperature for a smooth filling.
- Chop the pistachios finely for even distribution in the cheesecake mix.
- Let the cherry topping cool completely before adding it to the cheesecake to avoid melting the cream cheese layer.
Variation
You can substitute cherries with other fruits like blueberries or strawberries for a different flavor. For a more intense pistachio taste, try adding pistachio extract to the batter.
FAQs
Can I use a different type of crust?
Yes! You can use an Oreo crust or a cookie crust of your choice.
How do I know when the cheesecake is set?
The cheesecake should be firm to the touch, and the center may have a slight jiggle. It will firm up more in the refrigerator.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance. Just make sure to keep it refrigerated until ready to serve.
Cherry Pistachio Cheesecake
Ingredients
For the crust
- 1.5 cups graham cracker crumbs For a sweet base
- 0.5 cups unsalted butter, melted To bind the crust
For the filling
- 2 cups cream cheese, softened Must be at room temperature
- 1 cups powdered sugar For sweetness
- 1 cups heavy cream To make the mixture fluffy
- 1 teaspoon vanilla extract For flavor
- 1 cups pistachios, finely chopped Add texture and flavor
For the cherry topping
- 2 cups cherries, pitted and halved Can replace with other fruits like blueberries or strawberries
- 0.25 cups granulated sugar To sweeten the cherries
- 1 tablespoon lemon juice To enhance flavor
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then let it cool.
Making the filling
- In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.
- Add heavy cream, vanilla extract, and chopped pistachios. Mix until fluffy.
- Pour the filling into the cooled crust and smooth the top.
Chilling
- Chill in the refrigerator for at least 4 hours, or until set.
Cherry topping
- In a saucepan, combine cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries are soft and syrupy. Let cool.
- Once the cheesecake is set, top it with the cherry mixture before serving.
