Cherry Pistachio Cheesecake (Ultra Creamy & No-Fail!)
A smooth, creamy, rich cheesecake topped with glossy cherry compote and crunchy pistachios. Elegant, irresistible, and shockingly easy to make.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
- Pinch of salt
For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs room temperature
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ cup finely chopped pistachios optional
For the Cherry Topping
- 2 cups fresh or frozen cherries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water slurry
- 1 tsp vanilla extract
For Garnish
- Whipped cream
- Fresh cherries
- Chopped pistachios
Instructions
Prepare the Crust
- Preheat the oven to 325°F (165°C).
- Mix graham crumbs, sugar, salt, and melted butter until the mixture resembles wet sand.
- Press firmly into a springform pan, packing tightly to form an even crust.
- Bake for 8 minutes, then cool while preparing the filling.
Make the Filling
- Beat softened cream cheese until smooth with no lumps.
- Add sugar and continue mixing until creamy.
- Mix in sour cream, lemon juice, and vanilla.
- Add eggs one at a time, mixing gently — do not overbeat.
- Fold in chopped pistachios if desired.
Bake the Cheesecake
- Pour filling over the cooled crust.
- Bake at 325°F (165°C) for 50–60 minutes, until the center jiggles slightly.
- Turn off the oven — let cheesecake cool inside for 1 hour to prevent cracks.
- Chill for at least 4 hours, preferably overnight.
Make the Cherry Topping
- Heat cherries, sugar, and lemon juice in a saucepan.
- Stir in the cornstarch slurry; cook until thick and glossy.
- Remove from heat and add vanilla.
- Cool completely before topping the cheesecake.
Assemble
- Spread cherry topping over the chilled cheesecake.
- Garnish with whipped cream, fresh cherries, and pistachios.
- Slice and serve!
Notes
Tips & Variations
Tips
- Use room temperature ingredients for an ultra-smooth filling.
- Avoid overmixing to prevent cracks.
- Cool the cheesecake gradually to maintain flawless texture.
- Chill fully before slicing for clean cuts.
Variations
- Nut swap: Use almonds or pecans instead of pistachios.
- Boozy twist: Add 1 tbsp cherry liqueur to the topping.
- Chocolate version: Drizzle the cheesecake with dark chocolate ganache.
- Gluten-free: Use gluten-free graham crackers.
Storage
- Refrigerator: 5 days, covered
- Freezer: Freeze without topping for up to 2 months
- Thawing: Overnight in the fridge