Ingredients
Equipment
Method
Preparation
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper.
- Combine crushed graham crackers, ground pistachios, brown sugar, and melted butter in a bowl. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then let it cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each addition.
- Mix in sour cream, pistachio pudding mix, and vanilla extract until combined. Pour over the cooled crust and smooth the top.
- Bake for 45–50 minutes, until edges are set but the center jiggles slightly when shaken.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.
- After cooling, let it sit at room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with cherry pie filling and optional chopped pistachios. Slice and serve.
Nutrition
Notes
Ensure cream cheese and eggs are room temperature for a smooth filling. Avoid overmixing to prevent cracks during baking. Can be stored in the fridge for up to 5 days or frozen for up to 2 months.