Sometimes a dessert isn’t just about flavor—it’s a whole experience. This cherry pistachio cheesecake is exactly that kind of treat. The moment you cut into it, the buttery graham cracker crust gives way to a smooth, velvety filling. Then, just as your fork lifts a bite, the vibrant cherry compote shines through, offering a burst of tangy-sweetness. And those pistachios? They sneak in with a subtle crunch that keeps each mouthful interesting. I remember the last time I made this—halfway through, I got distracted by an old song playing in the background and almost forgot the compote on the stove. Luckily, it didn’t burn, but it gave me an excuse to savor that first spoonful even more slowly. It’s a dessert that makes you pause, enjoy, and maybe even slow down a bit.

Why You’ll Love It:

The creamy cheesecake texture is rich without feeling heavy, which makes it surprisingly approachable.
The cherry topping adds a fresh, lively contrast, but it’s not overwhelmingly sweet—just right.
The pistachios provide a crunchy twist that’s unexpected but welcome, though they do mean you’ll have to watch out for little nut bits if you’re sharing.
It’s simple — and that’s kind of the point. No complicated layers or fancy decorations, just honest flavor.

Even if you’re not a seasoned baker, this recipe is forgiving enough to make at home without stress. The waiting time for chilling can feel a bit long, but it’s worth it for the texture payoff.

Cherry Pistachio Cheesecake

Total Time: 5 hours 35 minutes
Yield: 12 1x

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Description

A creamy, rich cheesecake featuring a buttery graham cracker crust, topped with a vibrant cherry compote and crunchy roasted pistachios for a delightful texture contrast.

Ingredients

Scale

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

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Instructions

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
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 an electric mixer on medium speed until smooth and creamy, about 3 minutes.
Add 1 cup granulated sugar and vanilla extract to the cream cheese and beat until combined.
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
Add the sour cream and flour, and mix on low speed until just combined.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
Bake the cheesecake for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
While the cheesecake chills, prepare the cherry compote: In a small saucepan, combine the cherries, 1/3 cup granulated sugar, and lemon juice.
In a small bowl, mix the cornstarch and water until smooth, then add to the saucepan.
Cook the cherry mixture over medium heat, stirring constantly, until it thickens and the cherries soften, about 5 to 7 minutes.
Remove the compote from heat and let it cool to room temperature.
Before serving, spread the cherry compote evenly over the top of the chilled cheesecake.
Sprinkle the toasted and chopped pistachios over the cherry topping.
Carefully remove the sides of the springform pan and slice the cheesecake to serve.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes

Kitchen Notes:

You don’t need any special equipment—just a reliable springform pan to keep that crust intact while baking. This cheesecake pairs beautifully with a cup of strong coffee or a light herbal tea, especially in the late afternoon. If you’re feeling adventurous, I sometimes swap the pistachios for toasted almonds or pecans just to see how it changes the flavor—though I haven’t tested every nut combo extensively. Also, if fresh cherries aren’t in season, frozen ones work just fine for the compote; just give them a little extra time to cook down.

FAQ:

Can I make this cheesecake ahead of time? Absolutely. It actually tastes better after resting overnight in the fridge.

How do I store leftovers? Keep it covered in the refrigerator. If you can, store the cherry compote separately to preserve its texture.

Is it possible to freeze this cheesecake? Freezing isn’t recommended with the cherry topping and pistachios, as the texture can suffer.

Ready to treat yourself? This cherry pistachio cheesecake waits quietly in the fridge, promising a slice of indulgence whenever you need it most.