Cherry Pistachio Cheesecake
A delightful dessert that combines creamy cheesecake with fresh cherries and crunchy pistachios, perfect for any celebration or a sweet treat at home.
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.
Notes
Serve cold, pairs well with whipped cream or extra pistachios. Store leftovers in the refrigerator for up to 5 days, or freeze for up to a month. Allow cheesecake to firm up more in the refrigerator.