Individual Pistachio Cherry Cheesecakes
Individual Pistachio Cherry Cheesecakes
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pistachio Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup pistachios, shelled, finely chopped
For the Cherry Topping
- 2 cups fresh or frozen pitted cherries
- 1/4 cup granulated sugar, or to taste
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 4 fresh cherries, with stems
- 2 tablespoons pistachios, shelled, chopped
Instructions
- 1
Preheat oven to 325°F. Lightly grease four 4-inch springform pans or ramekins. If using ramekins, line the bottoms with parchment paper circles.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 3
Divide the crust mixture evenly among the prepared pans. Press firmly into the bottom of each pan to form a compact layer. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 325
- 4
In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 5
Gradually add 3/4 cup granulated sugar to the cream cheese, beating until fully incorporated and no lumps remain. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 6
Beat in the sour cream, vanilla extract, and all-purpose flour until just combined.
⏱️ 2 min
- 7
Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix.
⏱️ 2 min
- 8
Gently fold in the 1/2 cup finely chopped pistachios.
⏱️ 2 min
- 9
Divide the cheesecake batter evenly over the cooled crusts in the prepared pans. Place the pans on a baking sheet.
⏱️ 5 min
- 10
Bake for 25-30 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Do not overbake. Turn off the oven and leave the cheesecakes in the oven with the door ajar for 15 minutes to cool slowly.
⏱️ 25 min•🌡️ 325
- 11
Remove cheesecakes from the oven and let them cool completely on a wire rack at room temperature.
⏱️ 30 min
- 12
Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to set completely.
⏱️ 240 min
- 13
While cheesecakes are chilling, prepare the cherry topping. In a small saucepan, combine cherries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until cherries soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 14
In a small bowl, whisk together cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering cherry mixture, stirring constantly. Cook for another 1-2 minutes, until the sauce thickens and becomes glossy. Remove from heat and let cool completely.
⏱️ 3 min
- 15
Once cheesecakes are fully chilled, carefully remove them from the springform pans or ramekins. Spoon a generous amount of cooled cherry topping over the top of each cheesecake.
⏱️ 5 min
- 16
Garnish each cheesecake with a fresh cherry (with stem) and a sprinkle of chopped pistachios.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Individual Pistachio Cherry Cheesecakes
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pistachio Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup pistachios, shelled, finely chopped
For the Cherry Topping
- 2 cups fresh or frozen pitted cherries
- 1/4 cup granulated sugar, or to taste
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 4 fresh cherries, with stems
- 2 tablespoons pistachios, shelled, chopped
Instructions
- 1
Preheat oven to 325°F. Lightly grease four 4-inch springform pans or ramekins. If using ramekins, line the bottoms with parchment paper circles.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min - 3
Divide the crust mixture evenly among the prepared pans. Press firmly into the bottom of each pan to form a compact layer. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 325 - 4
In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 5
Gradually add 3/4 cup granulated sugar to the cream cheese, beating until fully incorporated and no lumps remain. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 6
Beat in the sour cream, vanilla extract, and all-purpose flour until just combined.
⏱️ 2 min - 7
Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix.
⏱️ 2 min - 8
Gently fold in the 1/2 cup finely chopped pistachios.
⏱️ 2 min - 9
Divide the cheesecake batter evenly over the cooled crusts in the prepared pans. Place the pans on a baking sheet.
⏱️ 5 min - 10
Bake for 25-30 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Do not overbake. Turn off the oven and leave the cheesecakes in the oven with the door ajar for 15 minutes to cool slowly.
⏱️ 25 min•🌡️ 325 - 11
Remove cheesecakes from the oven and let them cool completely on a wire rack at room temperature.
⏱️ 30 min - 12
Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to set completely.
⏱️ 240 min - 13
While cheesecakes are chilling, prepare the cherry topping. In a small saucepan, combine cherries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until cherries soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 14
In a small bowl, whisk together cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering cherry mixture, stirring constantly. Cook for another 1-2 minutes, until the sauce thickens and becomes glossy. Remove from heat and let cool completely.
⏱️ 3 min - 15
Once cheesecakes are fully chilled, carefully remove them from the springform pans or ramekins. Spoon a generous amount of cooled cherry topping over the top of each cheesecake.
⏱️ 5 min - 16
Garnish each cheesecake with a fresh cherry (with stem) and a sprinkle of chopped pistachios.
⏱️ 3 min