Some desserts just linger in your memory, and this cherry pistachio cheesecake is one of those for me. It’s not just about the taste, even though that buttery pistachio crust combined with the smooth filling and tart cherry topping is a game-changer. It’s about that moment when you see everyone pause mid-conversation, forks in hand, because something special has arrived.

I remember the last time I made this—there was a bit of a scramble, honestly. I was distracted by a call from a friend and almost left the cheesecake in the oven a little too long. But that slight wobble in the center? It turned out perfect, creamy and just set enough to slice through without cracking. When the cherries simmered down into a glossy topping, I hesitated to spread it on, worried it might be too much. But it wasn’t—it was exactly right, bright and fresh against the rich cake. It felt like a small, imperfect victory in the kitchen.

Why you’ll love it:

The pistachio crust adds a nutty crunch that’s unexpected but not overwhelming.
Cherry topping offers a fresh pop of flavor, balancing the richness beautifully.
It’s simple—and that’s kind of the point. No fussy layers or hard-to-find ingredients.
Requires patience with chilling, but the payoff is absolutely worth it.
Not the quickest dessert, so plan ahead to avoid that last-minute rush.

If you’ve never tackled a cheesecake with a nut crust or homemade fruit topping, this one’s a gentle introduction. Just give yourself the time to let it set properly and don’t stress the little things.

Cherry Pistachio Cheesecake

Print Recipe

A creamy and rich cheesecake featuring a buttery pistachio crust, smooth cream cheese filling, and a vibrant cherry topping. Perfect for special occasions or a delightful dessert treat.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 4 hours 10 minutes
Yield: 12

Ingredients

Scale

1 1/2 cups shelled unsalted pistachios
1/4 cup granulated sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons all-purpose flour
1 1/2 cups fresh or frozen pitted cherries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
2 tablespoons water

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Instructions

Preheat the oven to 325°F (163°C).
In a food processor, combine the shelled pistachios, 1/4 cup granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
Add the melted butter to the pistachio mixture and pulse until the crumbs are evenly moistened.
Press the pistachio crust mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, sour cream, and all-purpose flour until just combined.
Pour the cream cheese filling over the cooled pistachio crust, smoothing the top with a spatula.
Bake the cheesecake for 55 minutes to 1 hour, or until the center is almost set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
While the cheesecake chills, prepare the cherry topping: In a small saucepan, combine the cherries, 1/4 cup granulated sugar, and lemon juice.
Cook over medium heat until the cherries release their juices and the sugar dissolves, about 5 minutes.
In a small bowl, mix the cornstarch and water until smooth, then add to the cherry mixture.
Cook and stir until the topping thickens, about 2 minutes. Remove from heat and let cool to room temperature.
Before serving, spread the cherry topping evenly over the chilled cheesecake.
Release the cheesecake from the springform pan and transfer to a serving plate.
Slice and serve chilled.

Kitchen Notes:

You won’t need anything fancy—just a reliable springform pan and a decent mixer to get that filling smooth. I usually serve this after a relaxed dinner, maybe with some lightly toasted almonds or a scoop of vanilla ice cream on the side. Sometimes, I’ve swapped cherries for raspberries or blueberries, but I haven’t tested all variations thoroughly—each berry brings its own twist, though the cherries feel the most classic here.

FAQ:

Can I make this ahead? Yes, it actually tastes better after chilling overnight, so plan ahead when you can.

What if I’m short on time? You can skip the chill and eat sooner, but the texture might be less firm.

Is the crust easy to handle? It can be a little crumbly, so press it firmly and don’t skip the bake step before adding the filling.

Ready to try this cherry pistachio cheesecake? Scroll, save, and get ready to impress with a dessert that’s as inviting as it is indulgent.