Ingredients
Scale
- 2 large Eggs
- 1 can Cherry pie filling
- 1/4 cup Pistachio pudding mix (powder dry)
- 11 tbsp Sugar
- 1 tsp Vanilla extract
- 1/4 cup ground Pistachios
- 1 1/2 cups Graham cracker crumbs
- 5 tbsp Butter (melted)
- 16 oz Cream cheese (softened)
- 1/2 cup Sour cream
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a large mixing bowl, blend the cream cheese until smooth.
- Add the sugar and vanilla extract. Mix until well combined.
- Beat in the eggs one at a time until fully incorporated.
- Stir in the sour cream, cherry pie filling, and pistachio pudding mix.
- In a separate bowl, mix the graham cracker crumbs, ground pistachios, and melted butter to form the crust.
- Press the crust mixture into the bottom of the prepared springform pan.
- Pour the cheesecake filling on top of the crust.
- Bake for about 45-50 minutes, or until the center is set and slightly jiggles.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
Serve chilled, garnished with cherry pie filling or whipped cream. Pairs well with coffee or tea. Store leftovers in the refrigerator for 3-5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Cheesecake, Cherry, Pistachio, Dessert, Cream Cheese