Cherry Pistachio Cheesecake Dessert is a delightful treat that combines the rich creaminess of cheesecake with the vibrant flavors of cherries and the crunch of pistachios. This dessert not only tantalizes your taste buds but also brings a touch of elegance to any gathering. Originating from the classic cheesecake recipes that have been cherished for generations, this modern twist adds a unique flair that is sure to impress your guests.
People love this Cherry Pistachio Cheesecake Dessert for its perfect balance of sweetness and nuttiness, along with its creamy texture that melts in your mouth. The bright red cherries provide a beautiful contrast to the green pistachios, making it as visually appealing as it is delicious. Plus, it’s a convenient dessert that can be prepared ahead of time, allowing you to enjoy more time with your loved ones. Join me as we dive into this scrumptious recipe that is bound to become a favorite in your home!
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup chopped pistachios (unsalted)
- For the cherry topping:
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Preparing the Crust
Let’s start with the crust, which is the foundation of our cheesecake. It’s super easy to make and adds a delightful crunch to the creamy filling.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for the cheesecake.
- Preheat your oven to 350°F (175°C). Once the oven is ready, bake the crust for about 8-10 minutes, or until it’s lightly golden. This step helps to set the crust and adds a nice flavor.
- Remove the crust from the oven and let it cool while you prepare the cheesecake filling.
Preparing the Cheesecake Filling
Now, let’s whip up that luscious cheesecake filling. The combination of cream cheese, sour cream, and heavy cream creates a rich and creamy texture that pairs perfectly with the cherry topping.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps!
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined.
- One at a time, add the eggs, mixing well after each addition. This helps to incorporate air into the batter, making it light and fluffy.
- Next, add the sour cream and heavy cream. Mix until everything is well combined and the batter is smooth.
- Finally, fold in the chopped pistachios gently using a spatula. This adds a lovely crunch and flavor to the cheesecake.
Assembling the Cheesecake
With the crust and filling ready, it’s time to assemble our cheesecake. This is where the magic happens!
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
- Tap the pan gently on the counter to release any air bubbles that may have formed in the batter.
- Bake the cheesecake in the preheated oven at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still have a slight jiggle. This is important to prevent cracking.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps to prevent cracks.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Preparing the Cherry Topping
While the cheesecake is chilling, let’s prepare the cherry topping. This sweet and tangy layer will complement the rich cheesecake beautifully.
- In a medium saucepan, combine the
Conclusion:
In conclusion, this Cherry Pistachio Cheesecake Dessert is an absolute must-try for anyone looking to impress their friends and family with a delightful and unique treat. The creamy, rich cheesecake paired with the tartness of cherries and the crunch of pistachios creates a symphony of flavors and textures that is simply irresistible. Whether you’re celebrating a special occasion or just indulging in a sweet craving, this dessert is sure to be a showstopper. For serving suggestions, consider topping each slice with a dollop of whipped cream or a drizzle of chocolate sauce for an extra touch of decadence. You can also experiment with variations by swapping out the cherries for other fruits like raspberries or strawberries, or even adding a hint of almond extract to enhance the nutty flavor of the pistachios. The possibilities are endless! I encourage you to give this Cherry Pistachio Cheesecake Dessert a try and share your experience with me. I would love to hear how it turned out for you and any creative twists you added along the way. So grab your ingredients, roll up your sleeves, and let’s make some delicious memories together! Happy baking! Print
Cherry Pistachio Cheesecake Dessert: A Decadent Delight for Any Occasion
- Total Time: 330 minutes
- Yield: 12 servings 1x
Description
Enjoy a luscious Pistachio Cheesecake with a crunchy graham cracker crust, creamy filling, and a vibrant cherry glaze. This delightful dessert is perfect for any celebration, combining rich flavors and textures in every bite.
Ingredients
Scale- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup chopped pistachios (unsalted)
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for the cheesecake.
- Preheat your oven to 350°F (175°C). Once the oven is ready, bake the crust for about 8-10 minutes, or until it’s lightly golden. This step helps to set the crust and adds a nice flavor.
- Remove the crust from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps!
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined.
- One at a time, add the eggs, mixing well after each addition. This helps to incorporate air into the batter, making it light and fluffy.
- Next, add the sour cream and heavy cream. Mix until everything is well combined and the batter is smooth.
- Finally, fold in the chopped pistachios gently using a spatula.
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
- Tap the pan gently on the counter to release any air bubbles that may have formed in the batter.
- Bake the cheesecake in the preheated oven at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still have a slight jiggle.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- In a medium saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken, about 5-7 minutes.
- Remove from heat and let it cool slightly before spreading it over the chilled cheesecake.
Notes
- For best results, refrigerate the cheesecake overnight to allow the flavors to meld.
- You can substitute the cherries with other fruits like blueberries or strawberries for a different topping.
- Prep Time: 30 minutes
- Cook Time: 60 minutes