Some recipes quietly steal the spotlight on days when time seems to stretch and the house is filled with soft light. This cherry pistachio cheesecake is exactly that kind of treat — rich and creamy, but with a playful crunch and a burst of fresh cherry brightness that feels like a little celebration without the fuss.

I remember the afternoon I made this cheesecake — the kitchen smelled like toasted nuts and sweet cherries, and I was juggling a phone call while trying not to overmix the batter. The crust was a little thicker on one side than the other, but honestly, that just added character. I let the cheesecake cool slowly in the oven, peeking through the glass door as the edges set and the center wobbled gently. When I finally spread the cherry compote on top, I couldn’t resist sneaking a spoonful — tart and sweet, with that lovely syrupy thickness. It wasn’t perfect, but it was exactly what I wanted.

Why You’ll Love It:

The pistachio crust offers a buttery, nutty base that’s a nice twist on usual graham cracker crusts.
The cherry topping provides a vibrant pop of color and tartness that cuts through the richness.
It’s simple — and that’s kind of the point. No complicated steps, just layered flavors.
The texture contrast between creamy filling and crunchy nuts on top keeps each bite interesting.

Even if you’re not a fancy baker, this cheesecake feels approachable. It may require a little patience while cooling and chilling, but it’s mostly hands-off, giving you space to enjoy the anticipation.

Cherry Pistachio Cheesecake

Print Recipe

A creamy and rich cheesecake featuring a buttery pistachio crust, topped with a vibrant cherry compote and crunchy chopped pistachios for the perfect balance of flavors and textures.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Yield: 12

Ingredients

Scale

1 1/2 cups pistachios, shelled and unsalted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
2 cups fresh or frozen pitted cherries
1/3 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1/4 cup water
1/2 cup chopped pistachios, for topping

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Instructions

Preheat the oven to 325°F (163°C).
In a food processor, pulse the pistachios until finely ground but not pasty.
Combine the ground pistachios, graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Mix until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream until fully incorporated.
Pour the cream cheese filling over the cooled crust in the springform pan.
Bake the cheesecake for 55 to 60 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
While the cheesecake chills, prepare the cherry compote: In a small saucepan, combine the cherries, 1/3 cup 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, dissolve the cornstarch in water, then stir into the cherry mixture.
Cook, stirring constantly, until the mixture thickens, about 2 minutes.
Remove from heat and let cool to room temperature.
Once the cheesecake is chilled, spread the cherry compote evenly over the top.
Sprinkle the chopped pistachios over the cherry topping.
Carefully remove the sides of the springform pan before serving.
Slice and serve chilled.

Kitchen Notes: The springform pan is your best friend here — it makes removing the cheesecake less nerve-wracking. When serving, I like to offer a simple dollop of whipped cream alongside, though the cherry compote already adds plenty of sweetness. If you want to mix things up, try swapping fresh cherries for frozen ones (just thaw and drain a bit first) or sprinkle a few extra chopped pistachios on each slice for a bit more crunch. I haven’t tried this with other nuts, but hazelnuts might be a fun twist if you’re feeling adventurous.

FAQ:

Can I make this cheesecake ahead of time? Absolutely. It actually tastes better after chilling overnight, which helps the flavors meld and the texture firm up.

What’s the best way to store leftovers? Keep it covered in the fridge for up to five days. The cherry topping is best fresh, so consider adding it just before serving if you plan to store the plain cheesecake.

Can I freeze it? You can freeze the cheesecake without the cherry topping for up to a month. Just thaw in the fridge and add the compote before serving.

Every slice feels like a small reward to yourself, a pause in the day that’s worth savoring. So, if you’re in the mood for something both comforting and a little fancy, this cherry pistachio cheesecake might just be your next kitchen win.