Delight your guests with the luxurious harmony of Cherry Pistachio Cheesecake. This velvety, creamy dessert combines nutty pistachios, luscious cherries, and a buttery crust for an unforgettable balance of textures and flavors. Elegant yet approachable, it’s perfect for dinner parties, holidays, or when you want a show-stopping dessert that feels effortlessly gourmet.
Why You’ll Love This Recipe
- Effortless Yet Elegant: Simple steps yield a refined and luxurious result.
- Balanced Flavors: The creamy cheesecake, tart cherry sauce, and nutty crust create a beautiful flavor symphony.
- Minimal Ingredients: A short, quality ingredient list ensures every flavor shines.
This cheesecake goes beyond the ordinary. Each bite blends creamy smoothness with a delicate crunch from pistachios and a fruity pop from the cherry topping—an exquisite treat that always impresses.
Ingredients
For the Pistachio Crust
- 1 cup pistachios, shelled and finely chopped
- ½ cup graham cracker crumbs
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
For the Cherry Sauce
- 2 cups fresh cherries, pitted and halved
- ½ cup granulated sugar
- 2 tablespoons lemon juice
How to Make Cherry Pistachio Cheesecake
- Prepare the crust. Combine pistachios, graham cracker crumbs, and melted butter in a bowl. Stir until the mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then set aside to cool.
- Make the filling. Beat cream cheese and sugar on medium speed until silky smooth, 2–3 minutes. Add vanilla. Mix in eggs one at a time, blending just until combined to keep the texture light.
- Bake the cheesecake. Pour the filling over the cooled crust and smooth the top. Bake at 325°F (160°C) for 50–60 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, leave the door ajar, and cool for an hour to prevent cracks.
- Prepare the cherry sauce. Cook cherries, sugar, and lemon juice over medium heat until thickened, about 10–15 minutes. Let cool completely.
- Chill and serve. Refrigerate the cheesecake for at least 4 hours or overnight. Top with the cherry sauce just before serving.
How to Serve
Slice and plate each piece with a generous spoonful of cherry sauce. Garnish with chopped or whole pistachios and mint leaves for a pop of color. A dollop of whipped cream or drizzle of melted chocolate adds an elegant touch.
Storage Tips
Keep the cheesecake covered in the refrigerator for up to 5 days. Avoid freezing—it may change the creamy texture. For best flavor, serve chilled and freshly topped.
Pro Tips
- Use room temperature ingredients for a silky texture.
- Lightly toast pistachios to intensify their nutty flavor.
- Bake in a water bath for an ultra-smooth cheesecake and reduced cracking.
- Add orange zest to the filling for a hint of brightness.
- Drizzle leftover cherry sauce on ice cream or pancakes!
Variations
- Raspberry Twist: Substitute cherries with raspberries for a tangier finish.
- Chocolate Version: Mix in 3 ounces of melted dark chocolate for a decadent flavor.
- Gluten-Free: Replace graham crumbs with crushed gluten-free cookies or almond meal.
FAQs
Can I make it ahead of time?
Yes, cheesecake always tastes better the next day—perfect for prepping in advance.
Can I use frozen cherries?
Absolutely. Just thaw and drain them before cooking to avoid excess liquid in the sauce.
Why did my cheesecake crack?
Rapid cooling causes cracks. Let it rest in the oven with the door slightly open after baking, then cool completely before chilling.
Conclusion
Cherry Pistachio Cheesecake is the definition of understated elegance—creamy, nutty, and beautifully balanced with tart cherries. It’s the perfect finishing touch for any celebration or dinner table. Try it once, and you’ll find yourself returning to this recipe whenever you want something timeless yet impressive.
Print
Cherry Pistachio Cheesecake
- Total Time: 255 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A luxurious Cherry Pistachio Cheesecake featuring a nutty pistachio crust, creamy filling, and tart cherry sauce, perfect for any celebration.
Ingredients
- 1 cup pistachios, shelled and finely chopped
- ½ cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 cups fresh cherries, pitted and halved
- ½ cup granulated sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Combine pistachios, graham cracker crumbs, and melted butter in a bowl. Stir until resembling wet sand. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a separate bowl, beat cream cheese and sugar on medium speed until silky smooth, about 2-3 minutes. Add vanilla and mix in eggs one at a time, blending just until combined.
- Pour the filling over the cooled crust and smooth the top. Bake at 325°F (160°C) for 50-60 minutes until edges set and center jiggles slightly. Leave oven door ajar and cool for 1 hour.
- Cook cherries, sugar, and lemon juice over medium heat until thickened, about 10-15 minutes. Let cool completely.
- Refrigerate the cheesecake for at least 4 hours or overnight. Top with cherry sauce just before serving.
Notes
For a smoother cheesecake, consider baking in a water bath. Use room temperature ingredients and feel free to experiment with different fruit toppings.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg