Cherry Pistachio Cheesecake
A rich, creamy cheesecake with buttery crust, topped with sweet cherry compote and crunchy pistachios for a festive, show-stopping dessert perfect for celebrations or holidays.
Equipment
- 1 springform pan 9–10 inch
- 1 mixing bowl
- 1 saucepan
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
Instructions
- Preheat oven to 350°F (175°C). Mix crushed crackers or biscuits with sugar and melted butter until moist.
- Press mixture firmly into bottom and slightly up the sides of a 9-10 inch springform pan.
- Bake crust for 8-10 minutes then set aside to cool.
- In a large bowl, beat softened cream cheese with sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Blend in sour cream, vanilla extract, and lemon zest until fully combined.
- Pour filling over cooled crust and smooth the top.
- Bake cheesecake for 45-55 minutes, until edges are set and center slightly jiggles.
- Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- In a saucepan, cook cherries with sugar and lemon juice over medium heat until softened, about 5-7 minutes.
- Stir in cornstarch slurry and cook until topping thickens, then cool.
- Spread cherry topping over chilled cheesecake and sprinkle chopped pistachios on top.
- Slice and serve with extra cherries or whipped cream if desired.
Notes
- Press crust crumbs firmly to hold shape when sliced.
- Use a water bath for a creamier texture and fewer cracks.
- Substitute cherries with other berries or fruit compotes if desired.
- Toast pistachios briefly to enhance nutty flavor before chopping.
- Cheesecake tastes best after chilling overnight; make ahead if possible.