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