Name: Cherry Pistachio Cheesecake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 8 oz graham crackers or digestive biscuits (crushed); 3-4 tablespoons sugar; ⅓ cup unsalted butter (melted); 2 lb cream cheese (softened); 1½ cups sugar; 3 large eggs; 1 cup sour cream or Greek yogurt; 1 teaspoon vanilla extract; Zest of 1 lemon (optional); 1¼ lbs fresh or frozen cherries (pitted); ½ cup sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch mixed with 1-2 tablespoons water; ½ cup shelled pistachios (roughly chopped); Optional: extra whole cherries or whipped cream for serving

Jump to Recipe Print Recipe

Indulge in the exquisite harmony of flavors with this Cherry Pistachio Cheesecake. The rich, creamy texture of the cheesecake perfectly balances the buttery, crisp crust, while the vibrant cherry topping adds a burst of sweet-tart freshness. Finished with crunchy pistachios, this dessert is a delightful treat that captures the essence of celebration and warmth.

Whether you’re preparing for a holiday gathering, a special occasion, or simply want a stunning dessert to impress your guests, this cheesecake offers an inviting combination of classic and unique flavors. Its luscious filling, beautiful cherry glaze, and nutty garnish create a visually stunning and palate-pleasing experience that’s sure to become a favorite.

Why You’ll Love This Recipe

The buttery graham cracker crust provides a perfect crunchy base that complements the creamy filling.
Sweet cherry topping offers a vibrant, fruity contrast for a balanced bite.
Pistachio garnish adds a delightful crunch and nutty flavor, elevating the dessert’s texture and depth.
Made with simple, wholesome ingredients available year-round, ideal for festive occasions or anytime indulgence.

Ingredients

Crushed graham crackers or digestive biscuits: Approximately 225 g (8 oz) provides a crispy and buttery base for the crust.
Sugar for crust: 3–4 tablespoons to lightly sweeten and enhance the crust’s flavor.
Unsalted butter: 80 g (⅓ cup), melted, to bind crumbs and add rich flavor to the crust.
Cream cheese: 900 g (2 lb), softened for a smooth, creamy cheesecake filling with luxurious texture.
Sugar for filling: 1½ cups to achieve the perfect balance of sweetness in the creamy base.
Large eggs: 3 eggs, incorporated carefully to enrich and stabilize the filling without overmixing.
Sour cream or Greek yogurt: 1 cup, adds tanginess and moisture for a tender, velvety cheesecake.
Vanilla extract: 1 teaspoon to infuse warmth and aromatic depth into the filling.
Lemon zest: Zest of 1 lemon (optional) to brighten and lift the overall flavor profile.
Fresh or frozen cherries: ~500 g (1¼ lbs), pitted, form the luscious topping bursting with sweet and tart notes.
Sugar for topping: ½ cup, to sweeten the cherry compote perfectly.
Lemon juice: 1 tablespoon, enhances the cherry topping’s fresh flavor and balances sweetness.
Cornstarch slurry: 1 tablespoon cornstarch mixed with 1–2 tablespoons water, thickens the cherry glaze to a glossy finish.
Shelled pistachios: ½ cup, roughly chopped, to provide crunchy, nutty garnish and vibrant color.

Instructions

Prepare the Crust: Preheat your oven to 175 °C (350 °F). In a medium bowl, combine crushed graham crackers or digestive biscuits with sugar and melted unsalted butter. Mix until the crumbs are evenly moistened, which helps the crust hold together firmly once baked. Press the mixture firmly into the bottom and slightly up the sides of a 23–25 cm (9–10 inch) springform pan. Bake for 8–10 minutes until golden and set. Allow the crust to cool while you prepare the filling, which prevents it from becoming soggy.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer until the mixture is smooth and creamy. This step ensures a lump-free filling. Add eggs one at a time, mixing gently after each to avoid incorporating too much air, which can cause cracks. Blend in sour cream (or Greek yogurt), vanilla extract, and optional lemon zest until fully combined, adding moisture and subtle acidity for balanced richness.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula for an even bake. Bake at 175 °C (350 °F) for 45–55 minutes, or until the edges are set but the center still jiggles slightly, indicating a creamy texture. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent sudden temperature changes that can crack the surface. Then cool completely on the counter before refrigerating for at least 4 hours or overnight to set fully.
Prepare the Cherry Topping: In a medium saucepan over medium heat, combine fresh or frozen cherries with sugar and lemon juice. Cook the mixture for 5–7 minutes until cherries soften and release their natural juices, creating a flavorful syrup. Stir in the cornstarch slurry gradually and continue cooking until the topping thickens to a glossy, spoonable consistency. Remove from heat and cool to room temperature before topping the cheesecake.
Assemble and Serve: Spoon the cooled cherry topping generously over the chilled cheesecake, allowing the fruit and syrup to spread evenly. Sprinkle the roughly chopped pistachios on top to add a crunchy contrast and a burst of color. Slice carefully with a hot knife for clean pieces, and optionally serve with extra whole cherries or a dollop of whipped cream for an indulgent finish.

You Must Know

Press the crust crumbs firmly into the pan to ensure they bind well, so slices hold together without crumbling.
A water bath during baking can be used to maintain moisture and reduce cracking, offering creamier results.
Variations of the cherry topping include substituting with other berries such as strawberries or blueberries to customize flavor.
Lightly toasting pistachios intensifies their nutty aroma and crunch before chopping and garnishing.
The cheesecake tastes best after chilling overnight, which allows flavors to meld and texture to firm properly.

Storage Tips

Store cheesecake in an airtight container in the refrigerator for up to 4 days to maintain freshness. The topping and pistachio garnish should be kept refrigerated separately if prepared ahead. For prolonged storage, wrap tightly and freeze; thaw overnight in the fridge before serving.

Serving Suggestions

Serve each slice chilled with a spoonful of whipped cream or extra fresh cherries for added freshness. This cheesecake pairs beautifully with a cup of strong coffee or a glass of dessert wine to complement the rich and fruity flavors.

Professional Tips

Use room temperature cream cheese and eggs for smooth and even mixing, preventing lumps and cracks.
Crush crust crumbs to a fine but slightly coarse texture to achieve a crisp yet sturdy base.
Cook the cherry topping gently to preserve cherry shape and prevent overcooking.
Chilling the cheesecake overnight enhances flavors and helps the filling fully set for perfect slicing.

FAQs

Can I use a different nut instead of pistachios?: Yes, almonds or walnuts can be substituted, but pistachios provide the best balance of crunch and flavor for this cheesecake.
Is it necessary to use sour cream in the filling?: Sour cream or Greek yogurt adds tanginess and moisture, but you can omit it for a richer, denser texture.
How do I prevent cracks on my cheesecake?: Bake slowly, avoid overmixing, and use a water bath if possible to maintain even heat and moisture.
Can I make the cherry topping ahead of time?: Yes, prepare it a day in advance and refrigerate covered. Reheat slightly if desired before assembling.
What is the best way to slice cheesecake?: Use a hot, wet knife and wipe it clean between cuts for smooth, clean slices without tearing.
Can I use frozen cherries for the topping?: Absolutely, just thaw and drain excess liquid before cooking to avoid a watery topping.
How long does this cheesecake last refrigerated?: Properly stored, it will stay fresh for up to 4 days refrigerated with topping and garnish applied shortly before serving.