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Cherry Pistachio Cheesecake

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A creamy cheesecake topped with fresh cherries and crunchy pistachios, perfect for summer gatherings.

Ingredients

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  • 2 cups crushed graham crackers
  • 4 tablespoons sugar
  • 1/2 cup melted butter
  • 3 (8 oz) packages cream cheese, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • 2 cups fresh cherries, pitted and halved
  • 1/2 cup sugar (for topping)
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • 1/2 cup roughly chopped pistachios for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix crushed graham crackers with 4 tablespoons of sugar and melted butter until moist.
  3. Press the mixture into the bottom and sides of a 9-10 inch springform pan.
  4. Bake the crust for 8-10 minutes, then cool.
  5. Beat the softened cream cheese with 1 1/2 cups of sugar until smooth.
  6. Add the eggs one at a time, mixing gently.
  7. Blend in sour cream, vanilla extract, and optional lemon zest.
  8. Pour the cheesecake filling over the cooled crust and smooth the top.
  9. Bake the cheesecake for 45-55 minutes until edges are set.
  10. Turn off the oven, leave cheesecake inside with the door slightly open for 1 hour.
  11. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
  12. Cook cherries with 1/2 cup sugar and lemon juice over medium heat for 5-7 minutes.
  13. Stir in cornstarch slurry and cook until thickened, then cool.
  14. Spread the cherry topping over the chilled cheesecake and sprinkle with pistachios.
  15. Slice and serve with extra cherries or whipped cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap and foil for up to 2 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/cherry-pistachio-cheesecake-recipe/

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