Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz. cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh cherries, pitted and chopped
- 1 cup pistachios, shelled and finely chopped
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs with melted butter. Press mixture into the bottom of a springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix until creamy. Mix in sour cream and vanilla extract.
- Gently fold in chopped fresh cherries, being cautious not to break them up too much.
- Fold in finely chopped pistachios.
- Pour the cheesecake filling into your prepared crust. Bake for about 45-50 minutes, or until edges are set and the center is slightly jiggly.
- Turn off the oven, leave the cheesecake inside with the door ajar for about an hour, then refrigerate for at least four hours or overnight.
- Top with additional cherries and crushed pistachios for garnish before serving.
Notes
Allow the cheesecake to cool properly in the oven after baking to prevent cracking. Use room temperature ingredients for best results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian