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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup sour cream - 2 large eggs - 1 cup cherry pie filling - ½ cup pistachios, chopped (plus extra for topping) - A pinch of salt

Cherry Pistachio Cheesecake

Indulge in a delightful and creamy treat with this Cherry Pistachio Cheesecake recipe! Featuring a buttery graham cracker crust, smooth cream cheese filling, and topped with vibrant cherry pie filling and crunchy pistachios, this dessert is sure to wow your guests. Follow the easy step-by-step instructions to create this masterpiece in no time. Click through to explore the full recipe and make this delicious cheesecake a highlight of your next gathering!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup sour cream

2 large eggs

1 cup cherry pie filling

½ cup pistachios, chopped (plus extra for topping)

A pinch of salt

Instructions
 

Prepare the crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from oven to cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add the powdered sugar and continue mixing until fully incorporated.

      Add remaining ingredients: Mix in the vanilla extract, sour cream, salt, and eggs one at a time, blending well after each addition until the mixture is creamy. Be careful not to overmix to avoid incorporating too much air.

        Add cherries and pistachios: Fold in the cherry pie filling and chopped pistachios gently to distribute without breaking up the cherries too much.

          Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 45-50 minutes, or until the edges are set but the center remains slightly jiggly.

            Cool and chill: Turn off the oven and crack the door, letting the cheesecake cool in the oven for about an hour. Once cooled, refrigerate for at least 4 hours, preferably overnight to allow the flavors to meld.

              Serve: Before serving, top with extra cherry pie filling and a scattering of chopped pistachios for garnish. Remove the sides of the springform pan and slice the cheesecake with a clean knife.

                Prep Time: 20 minutes | Total Time: 5 hours | Servings: 8

                  - Presentation Tips: Serve slices on elegant dessert plates with a dollop of whipped cream or a drizzle of chocolate sauce for an added touch of luxury.