Description
This Cherry Pistachio Cheesecake is a luscious dessert combining a buttery graham cracker crust with a creamy cream cheese filling, studded with fresh cherries and crunchy pistachios. Baked to perfection, it offers a delightful balance of sweet and tart flavors with a rich, smooth texture, finished with a subtle hint of lemon.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon lemon juice
Mix-ins and Garnish
- 1 cup fresh cherries, pitted and halved
- 1 cup shelled pistachios, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter and lightly dust it with flour to prevent sticking.
- Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Form and Bake the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then remove and let cool while you prepare the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
- Add Sugar: Gradually add the powdered sugar to the cream cheese and continue mixing until well incorporated, scraping down the sides of the bowl as needed.
- Add Flavorings and Sour Cream: Mix in the vanilla extract, sour cream, and lemon juice until combined.
- Incorporate Eggs: Add the eggs one at a time, mixing just until combined after each addition, taking care not to overmix the batter.
- Fold in Cherries and Pistachios: Gently fold in the prepared fresh cherries and chopped pistachios using a spatula, carefully to avoid breaking the fruit.
- Pour Filling onto Crust: Pour the cream cheese filling into the cooled crust, smoothing the top evenly with a spatula.
- Bake the Cheesecake: Bake in the oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
- Cool in Oven: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for about one hour to reduce cracking.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully.
- Serve: Once chilled, carefully remove the springform pan sides and serve the cheesecake cold, optionally garnished with extra cherries and pistachios.
Notes
- Ensure cream cheese is softened at room temperature to achieve a smooth batter.
- Do not overmix eggs into the filling to prevent cracking during baking.
- Cooling the cheesecake slowly in the oven helps keep the surface smooth and crack-free.
- Chilling overnight enhances flavor and texture.
- For easier cherry pitting, use a cherry pitter or gently remove pits by hand.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cherry pistachio cheesecake, baked cheesecake, springform cheesecake, cream cheese dessert, nutty cherry dessert
