Cherry Pistachio Cheesecake Dessert (Recipe for Printing)
Celebrate summer with this cherry pistachio cheesecake, perfect for gatherings thanks to its rich cream cheese filling and festive cherry topping. Save & click.
# What You Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
5 tablespoons unsalted butter, melted
04 -
1/2 cup shelled pistachios, finely ground
→ Filling
05 -
16 ounces cream cheese, softened
06 -
1/2 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon pure vanilla extract
→ Topping
09 -
1 can (21 ounces) cherry pie filling
10 -
1/4 cup pistachios, chopped (optional for garnish)
# How to Make It:
01 -
Preheat oven to 325°F. Lightly grease a 9-inch springform pan or line the base with parchment paper.
02 -
Blend graham cracker crumbs, ground pistachios, granulated sugar, and melted butter until uniformly moistened. Evenly press the mixture into the bottom of the prepared pan. Bake for 8 minutes, then allow crust to cool completely.
03 -
Using a stand mixer or hand mixer, beat softened cream cheese and sugar on medium speed until smooth. Incorporate eggs one at a time, blending thoroughly after each addition. Mix in vanilla extract until homogenous.
04 -
Pour cream cheese filling over the cooled crust and smooth the surface. Bake for 45 to 50 minutes, or until the center is just set. Switch off the oven and leave the cheesecake inside with the door ajar for gradual cooling.
05 -
Transfer cheesecake to the refrigerator and chill for a minimum of 4 hours or overnight until fully set.
06 -
Evenly spread cherry pie filling over the chilled cheesecake and garnish with chopped pistachios as desired. Slice and serve.
# Extra Tips:
01 -
For a neater slice, wipe the knife blade between cuts. Ensure cheesecake is thoroughly chilled before serving.