Name: Pistachio Crusted Cherry Cheesecake
Ingredients: 1 cup shelled pistachios: These nuts provide a distinctive flavor and a delightful crunch, forming the base of the crust.; 1 cup graham cracker crumbs: A classic cheesecake crust component, graham cracker crumbs offer a subtle sweetness and texture that pairs beautifully with the pistachios.; 2 tbsp sugar: This sugar adds a touch of sweetness to the crust, balancing the nuttiness of the pistachios.; 6 tbsp melted butter: The melted butter helps bind the crust together while imparting a richer flavor.; 24 oz cream cheese: The star of the cheesecake, cream cheese lends a creamy texture and rich flavor.; 1 cup sugar: Added to the filling, this sugar sweetens the creamy mixture, making it indulgent.; 3 large eggs: The eggs act as a binding agent, helping to set the cheesecake as it bakes.; 1 cup sour cream: This ingredient adds a tangy flavor and contributes to the creamy consistency of the filling.; 1 tsp vanilla extract: Vanilla enhances the overall flavor and aroma of the cheesecake.; ½ tsp almond extract (optional): This optional ingredient gives the filling a unique twist, though it can be omitted for those with nut allergies.; 2 cups cherries: Fresh cherries are used for the topping, providing a burst of sweetness and color.; ½ cup sugar: Used for the cherry topping, this sugar helps to sweeten the fruit.; 1 tbsp cornstarch: The cornstarch is important for thickening the cherry sauce, ensuring it holds together when poured over the cheesecake.; 2 tbsp water: This helps to dissolve the cornstarch and create a syrupy topping.; 1 tsp lemon juice: This adds a touch of acidity, balancing the sweetness of the cherries and sugar.

Description

Enjoy Pistachio-Crusted Cherry Cheesecake—smooth, creamy, and topped with sweet cherries on a crunchy pistachio crust. A dessert made to impress.

Ingredients

Scale

1 cup shelled pistachios: These nuts provide a distinctive flavor and a delightful crunch, forming the base of the crust.
1 cup graham cracker crumbs: A classic cheesecake crust component, graham cracker crumbs offer a subtle sweetness and texture that pairs beautifully with the pistachios.
2 tbsp sugar: This sugar adds a touch of sweetness to the crust, balancing the nuttiness of the pistachios.
6 tbsp melted butter: The melted butter helps bind the crust together while imparting a richer flavor.
24 oz cream cheese: The star of the cheesecake, cream cheese lends a creamy texture and rich flavor.
1 cup sugar: Added to the filling, this sugar sweetens the creamy mixture, making it indulgent.
3 large eggs: The eggs act as a binding agent, helping to set the cheesecake as it bakes.
1 cup sour cream: This ingredient adds a tangy flavor and contributes to the creamy consistency of the filling.
1 tsp vanilla extract: Vanilla enhances the overall flavor and aroma of the cheesecake.
½ tsp almond extract (optional): This optional ingredient gives the filling a unique twist, though it can be omitted for those with nut allergies.
2 cups cherries: Fresh cherries are used for the topping, providing a burst of sweetness and color.
½ cup sugar: Used for the cherry topping, this sugar helps to sweeten the fruit.
1 tbsp cornstarch: The cornstarch is important for thickening the cherry sauce, ensuring it holds together when poured over the cheesecake.
2 tbsp water: This helps to dissolve the cornstarch and create a syrupy topping.
1 tsp lemon juice: This adds a touch of acidity, balancing the sweetness of the cherries and sugar.

Instructions

1. Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a food processor, pulse 1 cup of shelled pistachios until they reach a fine meal consistency. In a mixing bowl, combine the ground pistachios with 1 cup of graham cracker crumbs and 2 tbsp of sugar. Pour in 6 tbsp of melted butter and mix until thoroughly combined. The mixture should have a sandy texture that can hold together when pressed.

Take a 9-inch springform pan and firmly press the crust mixture into the bottom and slightly up the sides. Bake in the preheated oven for 8-10 minutes, or until slightly golden. Allow the crust to cool while you prepare the filling.

2. Make the Filling

In a large mixing bowl, beat 24 oz of cream cheese with 1 cup of sugar until smooth and creamy, ensuring there are no lumps. Add 3 large eggs, one at a time, mixing well after each addition to incorporate fully. Next, fold in 1 cup of sour cream, 1 tsp of vanilla extract, and if desired, ½ tsp of almond extract. Mix until everything is well combined and smooth.

Carefully pour the cheesecake filling over the cooled crust. To prevent cracking, place the filled springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help maintain even cooking and moisture during baking.

3. Bake

Bake in the oven for 60-70 minutes or until the edges appear set, but the middle may still be slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside for an additional 30 minutes.

Remove the cheesecake from the oven and allow it to cool at room temperature. After it cools, refrigerate for at least 4 hours or overnight. This chilling period is crucial for the cheesecake to set properly.

4. Prepare the Topping

While the cheesecake is chilling, prepare the cherry topping. In a medium saucepan, combine 2 cups of cherries, ½ cup of sugar, 1 tbsp of cornstarch, 2 tbsp of water, and 1 tsp of lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes, forming a luscious cherry sauce. Remove from heat and let it cool.

5. Assemble

Once the cheesecake has chilled and set, spread the cherry topping over the surface. If desired, garnish with chopped pistachios and a dollop of whipped cream. Your Pistachio Crusted Cherry Cheesecake is now ready to be sliced and served!