Cherry Pistachio Cheesecake Delightful and Creamy Treat

Ingredients

• 1.5 cups crushed graham crackers
• 0.5 cup unsalted butter, melted
• 1 tablespoon sugar
• 16 oz cream cheese, softened
• 0.75 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup sour cream
• 1 cup fresh cherries, pitted and halved
• 0.5 cup pistachios, chopped (reserve some for garnish)
• 2 tablespoons cherry jam

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.
2. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10 minutes until lightly golden. Remove from oven and allow to cool slightly.
3. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract and mix until well combined.
4. Incorporate the eggs one at a time, mixing well after each addition. Add the sour cream and mix until smooth.
5. Gently fold in the pitted and halved cherries along with the chopped pistachios into the cheesecake mixture.
6. Pour the cheesecake filling over the cooled crust, spreading it evenly in the pan.
7. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
8. Once cooled, spread cherry jam on top of the cheesecake and chill in the refrigerator for at least 4 hours—or overnight—for best results.
9. Before serving, garnish the cheesecake with additional chopped pistachios and some fresh cherries for a pop of color.