Pistachio Cherry Cheesecake
Pistachio Cherry Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup shelled pistachios, finely ground
- 2 drops green food coloring, optional
For the Cherry Topping
- 2 cups pitted fresh or frozen cherries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
For Garnish
- 1/4 cup shelled pistachios, chopped
Instructions
- 1
Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes.
⏱️ 15 min•🌡️ 325
- 3
While the crust bakes, prepare the filling. In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add 3/4 cup granulated sugar and flour, beating until just combined.
⏱️ 5 min
- 4
Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
⏱️ 3 min
- 5
Stir in the sour cream, vanilla extract, almond extract, finely ground pistachios, and optional green food coloring until well combined.
⏱️ 2 min
- 6
Pour the cheesecake filling over the baked crust. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
⏱️ 5 min
- 7
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
⏱️ 60 min•🌡️ 325
- 8
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. This helps prevent cracking.
⏱️ 60 min
- 9
Remove the cheesecake from the oven and the water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 3 hours, or preferably overnight.
⏱️ 180 min
- 10
To make the cherry topping: In a medium saucepan, combine cherries, 1/4 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 2-3 minutes.
⏱️ 10 min
- 11
Remove from heat and stir in lemon juice. Let the cherry topping cool completely before spreading over the chilled cheesecake.
⏱️ 10 min
- 12
Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Spread the cooled cherry topping over the cheesecake. Garnish with chopped pistachios before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Cherry Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup shelled pistachios, finely ground
- 2 drops green food coloring, optional
For the Cherry Topping
- 2 cups pitted fresh or frozen cherries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
For Garnish
- 1/4 cup shelled pistachios, chopped
Instructions
- 1
Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes.
⏱️ 15 min•🌡️ 325 - 3
While the crust bakes, prepare the filling. In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add 3/4 cup granulated sugar and flour, beating until just combined.
⏱️ 5 min - 4
Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
⏱️ 3 min - 5
Stir in the sour cream, vanilla extract, almond extract, finely ground pistachios, and optional green food coloring until well combined.
⏱️ 2 min - 6
Pour the cheesecake filling over the baked crust. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
⏱️ 5 min - 7
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
⏱️ 60 min•🌡️ 325 - 8
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. This helps prevent cracking.
⏱️ 60 min - 9
Remove the cheesecake from the oven and the water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 3 hours, or preferably overnight.
⏱️ 180 min - 10
To make the cherry topping: In a medium saucepan, combine cherries, 1/4 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 2-3 minutes.
⏱️ 10 min - 11
Remove from heat and stir in lemon juice. Let the cherry topping cool completely before spreading over the chilled cheesecake.
⏱️ 10 min - 12
Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Spread the cooled cherry topping over the cheesecake. Garnish with chopped pistachios before serving.
⏱️ 5 min