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–+ servings

Cherry Pistachio Cheesecake

A rich baked cheesecake with a graham cracker crust, swirled with cherry pie filling and topped with crunchy pistachios.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 6

Equipment

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup cherry pie filling
  • ½ cup shelled pistachios chopped

Instructions
 

  • Preheat the oven to 325°F.
  • In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  • Bake crust for 10 minutes, then remove from the oven and let cool slightly.
  • In a large mixing bowl, beat the softened cream cheese with ½ cup of sugar until smooth and creamy.
  • Add the vanilla extract and mix well.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the sour cream until fully incorporated.
  • Pour the cream cheese mixture over the cooled crust in the springform pan.
  • Drop spoonfuls of cherry pie filling over the top.
  • Use a knife to gently swirl the cherry pie filling into the cheesecake batter.
  • Sprinkle the chopped pistachios evenly over the top.
  • Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  • Remove from the oven and let cool to room temperature.
  • Refrigerate for at least 4 hours, or overnight, to fully set.
  • To serve, carefully remove the sides of the springform pan.

Notes

Cool gradually in the oven after baking. Refrigerate for at least 4 hours or overnight to set completely.
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