Description
A delightful Cherry Pistachio Cheesecake that combines creamy cheese, crunchy pistachios, and tangy cherries, perfect for festive occasions and cozy gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup pistachios, finely chopped
- 2 cups cherries, pitted and halved
- 1/4 cup sugar (for cherry topping)
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (160°C). In a medium bowl, stir together graham cracker crumbs, 1/3 cup sugar, and melted butter until mixing resembles damp sand.
- Press mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool completely.
- In a large bowl, beat softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture along with finely chopped pistachios.
- Pour filling over the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours, preferably overnight.
- For cherry topping, combine pitted, halved cherries, 1/4 cup sugar, and lemon juice in a small saucepan over medium heat. Cook until mixture thickens slightly, about 10 minutes, then cool completely.
- Once the cheesecake is set, spoon cooled cherry topping over the cheesecake before serving.
- Slice with a hot knife for neat pieces and enjoy.
Notes
Serve chilled, and can be stored in the refrigerator for up to 4 days. Ideal for celebrations and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg