Ingredients
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup pistachio nuts, crushed
- 1 cup fresh or frozen cherries, pitted
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 325°F (160°C).
- Combine crushed pistachios and melted butter in a bowl, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, scraping the sides of the bowl. Add eggs one at a time, mixing until just combined.
- If using fresh cherries, pit and slice them; if frozen, thaw and mix with a spoonful of sugar. Gently fold the cherries into the cheesecake batter.
- Pour the cheesecake filling over the cool crust, place on a baking sheet, and bake for 50-60 minutes, or until the edges are set but the center jiggles slightly.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle with crushed pistachios.
Notes
For best results, use room temperature ingredients and allow ample chilling time for the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian