Description
This Cherry Pistachio Cheesecake features a crunchy pistachio crust, a creamy and smooth cheesecake filling infused with vanilla and almond extracts, and a sweet-tart cherry topping. Ideal for dessert lovers seeking a nutty and fruity flavor contrast.
Ingredients
Crust
- 1 ½ cups crushed pistachio cookies
- 1 cup roasted pistachios, finely ground
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Pinch of salt
Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- ¼ cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons flour
Cherry Topping
- 2 cups pitted cherries, fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- ¼ teaspoon almond extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine crushed pistachio cookies, finely ground roasted pistachios, sugar, melted butter, and a pinch of salt. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust for 10 minutes until set and slightly golden. Remove from oven and let it cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until completely smooth and creamy using an electric mixer. Add the sour cream, heavy cream, vanilla extract, almond extract, and flour. Mix until fully incorporated.
- Add eggs: Add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing. Pour the batter evenly over the cooled crust.
- Bake the cheesecake: Bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and crack the oven door open; allow the cheesecake to cool gradually in the oven to prevent cracking.
- Cool and chill: Once cooled to room temperature, refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up and develop flavor.
- Prepare cherry topping: In a saucepan, combine cherries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens. Remove from heat and stir in almond extract. Let the topping chill until ready to serve.
- Serve: Spoon the chilled cherry topping over the cold cheesecake slices just before serving.
Notes
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to firm up.
- You can substitute the cherry topping with store-bought jarred cherry pie filling for a shortcut.
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Gradual cooling in the oven prevents cracks on the cheesecake surface.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
