Decadent Cherry & Pistachio Cheesecake
Indulge in this Decadent Cherry & Pistachio Cheesecake, a delightful mix of creamy cheesecake topped with a cherry sauce and pistachios.
Equipment
- springform pan
- saucepan
- Mixing Bowl
- mixer
Ingredients
For the Cheesecake
- 16 oz Cream Cheese Ensure it's at room temperature.
- 1 cup Granulated Sugar Can substitute with sugar substitute.
- 3 large Eggs Use room temperature for better mixing.
- 2 teaspoons Vanilla Extract Use pure vanilla for best flavor.
For the Topping
- 2 cups Cherries Use fresh or thawed frozen cherries.
- ½ cup Pistachios Can substitute with walnuts.
For the Crust
- 1.5 cups Graham Cracker Crumbs Almond flour is a gluten-free alternative.
- ½ cup Butter Must be melted.
Instructions
Preparation Steps
- Combine crushed graham cracker crumbs and melted butter in a bowl. Press this mixture into the bottom of a springform pan to create a crust. Chill in the refrigerator for about 30 minutes.
- In a large mixing bowl, beat the room-temperature cream cheese and granulated sugar until smooth and creamy. Add in the eggs, vanilla extract, and ground pistachios, mixing until fully incorporated.
- Pour the cheesecake filling over the prepared crust. Bake in a water bath at 325°F for about 50-60 minutes, until the center is set but still slightly jiggly.
- Once baked, turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.
- In a saucepan, combine fresh cherries and a touch of sugar. Simmer over medium heat until the mixture thickens, about 10-15 minutes. Let it cool.
- Spread the cooled cherry topping evenly over the cheesecake. Cover and refrigerate for at least 4 hours, preferably overnight.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 6gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg
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