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Homemade Cherry Pistachio Cheesecake

Homemade Cherry Pistachio Cheesecake

This Homemade Cherry Pistachio Cheesecake is the kind of dessert that feels special without being fussy. A creamy filling, buttery crust, sweet cherries, and crunchy pistachios make every slice feel like a little celebration.
There is so much to enjoy here, from the smooth cheesecake filling to the contrast of juicy cherries and nutty pistachios. It looks beautiful on the table, tastes rich and balanced, and is perfect for birthdays, holidays, or any cozy gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 9 hours 30 minutes
Course Dessert
Servings 12 people

Equipment

  • 1 Springform pan lined
  • 1 Saucepan
  • 1 Mixing Bowl
  • 1 Electric Mixer

Ingredients
  

Crust

  • 2 cups crushed graham crackers or digestive biscuits
  • 0.5 cup unsalted butter melted

Cheesecake Filling

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 0.5 cup plain Greek yogurt or sour cream
  • 1 tsp alcohol-free vanilla

Cherry Topping

  • 2 cups cherries fresh or frozen, pitted
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch optional, mixed with water for thickening
  • 0.5 cup pistachios chopped

Instructions
 

  • Mix the crushed cookies or graham crackers with melted butter until the texture looks like damp sand. Press the mixture firmly into the bottom of a lined springform pan, then chill it while you make the filling.
  • Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, then mix in the yogurt or sour cream and alcohol-free vanilla until just combined.
  • Pour the filling over the prepared crust and smooth the top. Bake until the edges are set and the center still has a slight wobble, then turn off the oven and let it rest inside for a gentle finish.
  • Warm the cherries with sugar and lemon juice in a saucepan. If you want a thicker topping, stir in a little cornstarch mixed with water and cook until glossy and lightly thickened.
  • Let the cheesecake cool completely, then chill it until firm. Spoon the cherry topping over the surface and scatter chopped pistachios on top just before serving.

Notes

Use room temperature cream cheese for the smoothest filling. Chill thoroughly before slicing for the cleanest cuts. Store leftovers covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.