Cherry Pistachio Cheesecake

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Cherry season is upon us! Cherries always remind me of growing up in Jersey in the summers and my parents would take my family cherry-picking in New York! My dad would set me and my sister up into the trees so we could climb them and then he would wait at the bottom with a pillowcase or bucket. Granted we didn’t always have the best aim so my dad would be dancing around the base of the trees trying to catch all the cherries we were throwing down at him. It’s honestly one of my favorite memories.

This cherry pistachio cheesecake is a super light and refreshing dessert! Despite how fancy it looks, it’s quite easy to make!

For the cherry pistachio cheesecake, I added ground pistachios to the graham cracker crust. It adds a nice nuttiness to the crust that I loved paired with bright cherries. If you want to make a nut-free version of this cheesecake, you can substitute the pistachios with more graham cracker crumbs.

For the cherries, I used a mix of Rainer and Chelan/Black cherries for a pretty pattern. Rainer cherries originate from Washington state and have a blush yellow/pink color. Chelan or black cherries are the sweetest of all the cherries and have a beautiful purplish/maroon color! I highly suggest using a cherry pitter to prep your cherries and then halving them with a knife. This will shave a ton of time off your hands! If you can’t get fresh cherries, you can warm up 1 cup of frozen cherries with 1 tsp lemon juice and 1 tbsp sugar until soft. Once the cherry compote is cool you can spread it on top of the baked cheesecake.

Also to substitute the eggs in this cherry pistachio cheesecake, just mix together 1 tablespoon of cornstarch with 1 1/2 tbsp of milk and then add the slurry to the mix when the egg is added in the directions.

This cheesecake is perfection- it’s creamy, rich, nutty with a pop of brightness from the fresh cherries. If you do make my cherry pistachio cheesecake, be sure to tag me on social media at @milkandcardamom! I’d love to see your re-creation!

Cherry Pistachio Cheesecake

Author: Milk and Cardamom
Total Time: 1 hour
Yield: 9 1x
Diet: Vegetarian

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Description

A rich chocolate and pistachio graham cracker crust filled with creamy cheesecake topped with fresh cherries. The perfect summer dessert! Makes one 9-inch tart

Instructions

Chocolate Pistachio Crust

Add 1 1/2 cups (140g) graham cracker crumbs, 1/2 cup (64 g) ground pistachio, 1/4 cup (47 g) granulated sugar, 2 1/2 tbsp (14 g) unsweetened cocoa powder, and 1/4 tsp salt to a mixing bowl and whisk well. Add 6 tbsp (85 g) melted unsalted butter and mix until the mixture feels like wet sand.
Pour the mixture into a 9-inch tart pan or cake pan and use your hands or a measuring cup to press the mixture into an even layer on the bottom and sides of the tart pan. Set aside.

Cheesecake

Preheat the oven to 325°F/162°F
In a large mixing bowl, add 16 oz (2 packages) cream cheese and mix, using a hand mixer or stand mixer with a paddle attachment, until smooth. Add 1/4 cup (47 g) sour cream, 1/4 cup (56 g) mascarpone cheese, and 3/4 cup (150 g) granulated sugar and mix for 1 minute or until well combined. Add 1 egg, 1 1/2 tsp vanilla, and 1/4 tsp salt, and mix until well combined.
Pour the cheesecake filling into the chocolate pistachio graham cracker crust and use a spoon or spatula to spread the filling into an even layer.
Bake the cheesecake for 30-40 minutes or until the cheesecake is set but the center slightly jiggles when shaken. Remove from oven and cool completely before refrigerating for at least 2-3 hours. Decorate with cherry halves before serving. I used Rainer and Black cherries!

Notes

To make this nut-free, just substitute the pistachio with graham cracker crumbs. For eggless, whisk together 1 tbsp cornstarch with 1 1/2 tbsp milk and add when the egg is added.

Prep Time: 30 mins
Cook Time: 30 mins
Category: Dessert
Cuisine: American