Ingredients
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- ⅓ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup cherry filling (homemade or store-bought)
- ½ cup finely chopped pistachios
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- ¼ cup sugar for the crust
Instructions
- Preheat your oven to 325°F (163°C).
- Combine crushed graham crackers, melted butter, and sugar in a bowl; mix until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer and bake for 10 minutes. Let cool.
- In a large mixing bowl, beat cream cheese until smooth, then add sugar and mix until fluffy.
- Blend in sour cream, eggs, and vanilla extract until fully combined.
- Gently fold in the pistachios.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and let it cool inside for an hour.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
- Heat the cherry filling and pour it over the chilled cheesecake, garnishing with crushed pistachios before serving.
Notes
Use room temperature ingredients for the best texture and consider a water bath for baking to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian