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Cherry Pistachio Cheesecake: A Delightful Twist to Impress!

Cherry Pistachio Cheesecake – A Stunning No-Bake Showstopper!
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A delicious and visually stunning cherry pistachio cheesecake that combines rich cream cheese with fresh cherries and crunchy pistachios.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 packages (24 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 cups fresh cherries, pitted and halved
  • 1/2 cup pistachios, chopped

Instructions

  1. Combine graham cracker crumbs with melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate for 30 minutes to set.
  2. Beat cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition. Fold in sour cream until fully incorporated.
  3. Gently fold 1½ cups of cherries and 1/3 cup of chopped pistachios into the cheesecake batter. Warm cherry preserve slightly and swirl into the batter for beautiful marbling effect.
  4. Pour the batter into the prepared crust. Bake at 325°F for 60-70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  5. Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
  6. Whip heavy cream with powdered sugar until stiff peaks form. Pipe or spread the whipped cream on top of the chilled cheesecake.
  7. Garnish with remaining fresh cherries, chopped pistachios, and lime zest. Slice and serve chilled for the best flavor and texture.

Notes

  • For best results, make this cheesecake a day ahead to allow flavors to develop fully.
  • To prevent cracks, avoid overmixing the batter and use a water bath when baking.
  • Fresh cherries work best, but frozen cherries can be used if thawed and well-drained.
  • For a deeper flavor, try using brown sugar in the crust instead of regular graham crackers.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://www.spiritsdrink.com/cherry-pistachio-cheesecake-recipe/