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Perfect Cherry Pistachio Cheesecake

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A rich and creamy cheesecake featuring tangy cherry swirls and a nutty pistachio crust, perfect for special occasions and crowd-pleasing desserts.

Ingredients

Scale
  • 1½ cups (150g) graham cracker crumbs or digestive biscuits, crushed
  • ½ cup (70g) shelled pistachios, finely chopped
  • ⅓ cup (75g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1½ cups (225g) fresh or frozen pitted cherries, thawed if frozen
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • ⅓ cup (50g) shelled pistachios, roughly chopped
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, finely chopped pistachios, sugar, and melted butter until mixture resembles damp sand. Press evenly into bottom of 9-inch springform pan about 1 inch thick. Bake for 10 minutes and let cool.
  2. In a small saucepan over medium heat, combine cherries, sugar, and lemon juice. Stir until sugar dissolves and cherries release juices, about 5 minutes. Add cornstarch mixture and cook until thickened, about 2 minutes. Remove from heat and cool completely.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until creamy and lump-free, about 3 minutes. Gradually add sugar and beat until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract. Fold in flour gently.
  4. Pour half the cheesecake batter over cooled crust. Spoon half the cherry compote over batter and swirl gently with a knife or skewer. Repeat with remaining batter and cherry compote, swirling lightly.
  5. Place springform pan on a baking sheet and bake at 325°F (163°C) for 55–65 minutes until edges are set but center is slightly jiggly.
  6. Turn off oven, leave door slightly ajar, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
  7. Before serving, sprinkle roughly chopped pistachios on top and optionally dust with powdered sugar. Slice with a hot, dry knife for clean cuts.

Notes

Use room temperature ingredients to avoid lumps. Swirl cherry compote gently to keep marbled effect. Baking low and slow prevents cracks. Cooling gradually with oven door ajar helps prevent cracking. A water bath can be used for extra creaminess and crack prevention. For dairy-free or gluten-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: cherry cheesecake, pistachio cheesecake, homemade cheesecake, easy cheesecake recipe, special occasion dessert, creamy cheesecake, nutty crust

Find it online: https://realityeats.com/perfect-cherry-pistachio-cheesecake-recipe-easy-homemade-dessert-for-special-occasions/