Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup sour cream

3 large eggs

1 cup fresh cherries, pitted and halved

1 cup shelled pistachios, roughly chopped

1 tablespoon lemon juice

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter and lightly dust with flour to prevent sticking.

Step 2: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.

Step 3: Press the crumb mixture into the bottom of the prepared springform pan, packing it down firmly and evenly. Bake for 10 minutes, then remove and let cool while preparing the filling.

Step 4: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2 minutes.

Step 5: Gradually add the powdered sugar, mixing until well incorporated. Scrape down the sides of the bowl as needed.

Step 6: Add the vanilla extract, sour cream, and lemon juice and mix until combined.

Step 7: Add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing.

Step 8: Gently fold in the cherries and chopped pistachios using a spatula, taking care not to break the fruit.

Step 9: Pour the filling into the cooled crust and smooth the top with a spatula.

Step 10: Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles.

Step 11: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 12: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Step 13: Carefully remove the springform sides. Serve chilled, optionally garnished with extra cherries and chopped pistachios.

Tips & Variations

Use a water bath during baking to prevent cracks and ensure even cooking.

Substitute fresh cherries with frozen, thawed and drained if fresh aren’t available.

For added flavor, toast the pistachios lightly before folding them into the batter.

Try mixing in a teaspoon of almond extract along with the vanilla for a nutty aroma.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 4 days. For longer storage, you can freeze it for up to 1 month—thaw overnight in the fridge before serving. Reheat is not recommended; serve chilled for best texture and flavor.

FAQs

Can I use a different type of nut instead of pistachios?

Yes, you can swap pistachios for walnuts, almonds, or pecans based on your preference. Just chop them roughly and fold them into the filling as directed.

How do I prevent my cheesecake from cracking?

Cooling the cheesecake gradually by leaving it in the oven with the door slightly open helps prevent cracks. Avoid overmixing the batter and don’t bake at too high a temperature. Using a water bath can also reduce cracking.