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To make the Cherry Pistachio Cheesecake, you need these ingredients:

Cherry Pistachio Cheesecake

Dive into the delightful world of Cherry Pistachio Cheesecake! This creamy treat blends rich flavors with a stunning presentation that will impress your guests. Follow our easy step-by-step instructions, from selecting the best ingredients to serving suggestions, to create a dessert that’s perfect for any occasion. Click through to explore the full recipe and recommendations for making the ultimate Cherry Pistachio Cheesecake today!
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Ingredients
  

1 ½ cups graham cracker crumbs

¼ cup unsalted butter, melted

2 tablespoons sugar

16 ounces cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup sour cream

2 cups fresh cherries, pitted and halved

½ cup pistachios, finely chopped (plus extra for garnish)

1 teaspoon lemon zest

3 large eggs

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake in the preheated oven for 10 minutes, then remove and let cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

        Add Sour Cream and Eggs: Mix in the sour cream, followed by the lemon zest. Beat in the eggs one at a time, mixing until just incorporated. Do not overmix.

          Fold in Cherries and Pistachios: Gently fold in the halved cherries and finely chopped pistachios into the cream cheese mixture until evenly distributed.

            Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

              Bake the Cheesecake: Bake in the oven for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

                Cool Down: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour to prevent cracking.

                  Chill: Once cool, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.

                    Serve: Before serving, garnish the cheesecake with additional cherry halves and chopped pistachios on top. Slice and enjoy!

                      Prep Time: 20 minutes | Total Time: 6 hours | Servings: 10 slices