This decadent cheesecake combines the tart sweetness of cherries with the nutty richness of pistachios for an unforgettable dessert.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup finely ground pistachios
- 5 tablespoons unsalted butter, melted
- For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- For the Topping:
- 1 (15 ounce) can cherry pie filling
- 1/4 cup chopped pistachios
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, ground pistachios, and melted butter.
- Press the mixture firmly into the bottom of a springform pan (9 inches).
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar, flour, salt, lemon juice, and vanilla extract, beating until well combined.
- Add eggs one at a time, beating after each addition just until incorporated.
- Stir in sour cream until smooth.
- Assemble and Bake:
- Pour the filling into the prepared crust.
- Spread cherry pie filling evenly over the cheesecake batter.
- Sprinkle with chopped pistachios.
- Bake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
- Remove from the oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Serve:
- Run a knife around the edges of the springform pan to loosen the cheesecake.
- Carefully remove the sides of the pan.
- Serve chilled and enjoy!