Pistachio Cherry Cheesecake
Pistachio Cherry Cheesecake
Ingredients
For the Pistachio Crust
- 1 1/2 cups shelled pistachios, finely ground
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup heavy cream
- 1/2 cup shelled pistachios, finely chopped
For the Cherry Topping
- 2 cups fresh or frozen pitted cherries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350
- 2
For the Pistachio Crust: In a medium bowl, combine the finely ground pistachios, 1/4 cup granulated sugar, and melted unsalted butter. Mix until well combined and the mixture resembles wet sand.
⏱️ 5 min
- 3
Press the pistachio mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly.
⏱️ 15 min•🌡️ 350
- 4
Reduce oven temperature to 325°F (160°C).
00🌡️ 325
- 5
For the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 6
Gradually add 1 cup granulated sugar to the cream cheese, beating until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 2 min
- 7
Beat in the all-purpose flour until just combined.
⏱️ 1 min
- 8
Add the eggs one at a time, beating well after each addition until just incorporated. Do not overmix.
⏱️ 3 min
- 9
Stir in the vanilla extract, almond extract, and heavy cream until smooth.
⏱️ 2 min
- 10
Gently fold in the finely chopped pistachios.
⏱️ 1 min
- 11
Pour the cheesecake filling over the cooled pistachio crust in the springform pan. Smooth the top with a spatula.
⏱️ 2 min
- 12
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking).
⏱️ 5 min
- 13
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
⏱️ 60 min•🌡️ 325
- 14
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents sudden temperature changes that can cause cracking.
⏱️ 60 min
- 15
Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min
- 16
Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set completely.
⏱️ 120 min
- 17
For the Cherry Topping: In a medium saucepan, combine the cherries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 5 min
- 18
In a small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch mixture into the simmering cherries, stirring constantly. Cook until the sauce thickens, about 2-3 minutes.
⏱️ 3 min
- 19
Remove the cherry topping from the heat and let it cool completely before spooning over the chilled cheesecake.
⏱️ 30 min
- 20
Carefully remove the cheesecake from the springform pan. Spoon the cooled cherry topping over the cheesecake before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Cherry Cheesecake
Ingredients
For the Pistachio Crust
- 1 1/2 cups shelled pistachios, finely ground
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup heavy cream
- 1/2 cup shelled pistachios, finely chopped
For the Cherry Topping
- 2 cups fresh or frozen pitted cherries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350 - 2
For the Pistachio Crust: In a medium bowl, combine the finely ground pistachios, 1/4 cup granulated sugar, and melted unsalted butter. Mix until well combined and the mixture resembles wet sand.
⏱️ 5 min - 3
Press the pistachio mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly.
⏱️ 15 min•🌡️ 350 - 4
Reduce oven temperature to 325°F (160°C).
00🌡️ 325 - 5
For the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 6
Gradually add 1 cup granulated sugar to the cream cheese, beating until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 2 min - 7
Beat in the all-purpose flour until just combined.
⏱️ 1 min - 8
Add the eggs one at a time, beating well after each addition until just incorporated. Do not overmix.
⏱️ 3 min - 9
Stir in the vanilla extract, almond extract, and heavy cream until smooth.
⏱️ 2 min - 10
Gently fold in the finely chopped pistachios.
⏱️ 1 min - 11
Pour the cheesecake filling over the cooled pistachio crust in the springform pan. Smooth the top with a spatula.
⏱️ 2 min - 12
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking).
⏱️ 5 min - 13
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
⏱️ 60 min•🌡️ 325 - 14
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents sudden temperature changes that can cause cracking.
⏱️ 60 min - 15
Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack at room temperature.
⏱️ 60 min - 16
Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set completely.
⏱️ 120 min - 17
For the Cherry Topping: In a medium saucepan, combine the cherries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally.
⏱️ 5 min - 18
In a small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch mixture into the simmering cherries, stirring constantly. Cook until the sauce thickens, about 2-3 minutes.
⏱️ 3 min - 19
Remove the cherry topping from the heat and let it cool completely before spooning over the chilled cheesecake.
⏱️ 30 min - 20
Carefully remove the cheesecake from the springform pan. Spoon the cooled cherry topping over the cheesecake before serving.
⏱️ 5 min