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A little slice of heaven.
This was a stumble across in an old recipe box. I have vague memories of it as a kid in the 60s so we know its at least that old. In looking at the recipe I saw it was ripe for updating. Pistachios sprinkled across the top, but none in the crust? Cherry's taste more cherry like with almond extract but none in the recipe? No salt anywhere why?
So I looked at everything and went about updating this recipe for the new century. It was all to amp up flavor and texture. It was a huge hit at the dinner party the other night.
Cherry Pistachio Cheesecake
Crust
- 1 1/2 c graham cracker crumbs
- 1 stick unsalted butter, melted
- 1/4c finely ground pistachio
- pinch of salt
Filling
- 16 oz cream cheese
- 1 c sugar
- 1/2 t vanilla
- 1/2 t almond extract
- 1/8 t salt
- 3 eggs
- 1 cup sour cream
- 1 1/2 c cherry pie
- 1/2 coarse chopped pistachio
Preheat oven to 325F. Line 9 X 13" baking pan with parchment paper.
Combine graham cracker crumbs with ground pistachio and a pinch of salt. Toss lightly to blend the mixture slightly. Add melted butter and toss until the crumb mixture is evenly wet. Gently press mixture into the prepared pan.
In mixing bowl add cream cheese, sugar, salt, vanilla and almond extract. Beat at medium speed until fluffy and well mixed. (about 5 minutes). Add eggs one at a time and beat in until well mixed. Scrape down the sides as needed while beating mixture. Reduce speed and add sour cream and mix until just blended. Pour over the prepared crumb base.
Add cherry pie filling by spoonful over the filling keeping them 1-2" apart. With table knife swirl cherry pie filling around the filling until nicely marbleized. Sprinkle chopped pistachio evenly over filling.
Place baking pan on a sheet tray and pop into the preheated oven. Bake 50-60 minutes until the filling is just starting to brown. Test center with toothpick to make sure its set. The mixture will be jiggly and will set as it cools.
Cool on counter to room temperature then refrigerate at least 2 hours before serving.
TIP: Make sure all filling ingredients are at room temperature. If they aren't its a booger to get it all blended evenly. I usually set all the ingredients out overnight to ensure they are equal temperature.
