Cherry Pistachio Cheesecake

A creamy cherry pistachio cheesecake with a crunchy pistachio crust and sweet-tart cherry topping — the perfect balance of nutty, fruity, and creamy flavors.

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Course: Dessert

Cuisine: American, European

Prep Time: 25

Cook Time: 1

Chill Time: 6

Total Time: 7 30

Servings: slices

Calories: 420kcal

Cost: $15–$20

Equipment

1 9-inch springform pan
1 Food processor
1 Electric mixer
— Mixing bowls
1 Rubber spatula
— Measuring cups/spoons
1 Saucepan
— Cooling rack

Ingredients

Crust

1 ½ cups crushed pistachio cookies
1 cup roasted pistachios finely ground
¼ cup granulated sugar
½ cup unsalted butter melted
salt pinch

Cheesecake Filling

24 oz cream cheese softened
¾ cup granulated sugar
½ cup sour cream
¼ cup heavy cream
3 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoon flour

Cherry Topping

2 cups pitted cherries fresh or frozen
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice fresh
2 tablespoon water
¼ teaspoon almond extract

Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix crushed cookies, pistachios, sugar, butter, and salt in a bowl. Press into the pan.
Bake crust for 10 minutes. Cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth.
Add sour cream, heavy cream, vanilla, almond extract, and flour. Mix well.
Add eggs one at a time, mixing on low speed until just combined. Pour batter over crust.
Bake for 50–60 minutes, or until the center is just set. Turn off the oven and crack the door open.
Cool cheesecake gradually to room temperature, then refrigerate for at least 6 hours.
In a saucepan, cook cherries, sugar, lemon juice, and cornstarch until thickened. Stir in almond extract.
Chill topping until ready to use. Spoon over chilled cheesecake before serving.

Notes

For best results, chill the cheesecake overnight. You can also use jarred cherry pie filling as a shortcut.

Nutrition