Description
Pistachio Cranberry Cheesecake is a luscious dessert that features a rich and creamy cheesecake filling, flavored with the earthy taste of pistachios and the sweet-tart bite of dried cranberries. The cheesecake is set atop a buttery, crunchy graham cracker crust, making it a perfect balance of textures and flavors. The topping is made of a silky whipped cream layer, garnished with additional pistachios and cranberries for extra flavor and aesthetic appeal.
Ingredients
For the Crust:
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1 cup graham cracker crumbs – These will form the base of your cheesecake and provide a sweet, crunchy texture.
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2 tablespoons sugar – A little sugar is added to sweeten the crust.
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5 tablespoons unsalted butter, melted – The butter will bind the crumbs together and make the crust rich and flavorful.
For the Filling:
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24 oz cream cheese, softened – Cream cheese is the heart and soul of any cheesecake. Be sure it’s softened for easy mixing.
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1 cup sugar – Sweetens the cheesecake filling.
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3 large eggs – Eggs will help set the filling and give it its creamy texture.
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1 teaspoon vanilla extract – Adds a lovely depth of flavor to the filling.
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1 cup sour cream – Sour cream adds tang and richness to the filling, creating a perfect balance with the sweetness.
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1/2 cup chopped pistachios – The main flavor and texture component for the filling, adding a nice crunch.
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1/2 cup dried cranberries – Adds a tart contrast to the rich filling, as well as a pop of color.
For the Topping:
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1/2 cup heavy cream – Used to create a smooth and creamy topping for the cheesecake.
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1/4 cup sugar – Sweetens the topping.
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1/2 cup chopped pistachios – For an extra crunch and to tie in the pistachio flavor from the filling.
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1/2 cup dried cranberries – For garnish, providing color and tartness to the final dish.
Instructions
1. Prepare the Crust:
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Preheat your oven to 325°F (160°C).
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In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated.
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Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly spread.
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Bake the crust for about 10 minutes, then remove from the oven and allow it to cool completely before adding the filling.
2. Make the Filling:
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In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
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Gradually add the sugar and beat until the mixture is light and fluffy.
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Add the eggs, one at a time, mixing well after each addition.
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Stir in the vanilla extract and sour cream, making sure everything is well-combined.
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Fold in the chopped pistachios and dried cranberries, ensuring they are evenly distributed throughout the mixture.
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Pour the filling over the cooled graham cracker crust and smooth the top.
3. Bake the Cheesecake:
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Bake the cheesecake at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.
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Once done, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
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After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
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Once cooled, refrigerate the cheesecake for at least 4 hours or, preferably, overnight to allow it to set fully.
4. Prepare the Topping:
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In a small saucepan, heat the heavy cream and sugar over low heat until the sugar dissolves completely.
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Remove from the heat and allow it to cool slightly.
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Spread the cream mixture evenly over the chilled cheesecake.
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Garnish with additional chopped pistachios and dried cranberries for a beautiful finish.
5. Serve:
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Slice the cheesecake into wedges and serve chilled.
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Enjoy your Pistachio Cranberry Cheesecake with your friends and family!
Notes
For the best flavor, let the cheesecake chill overnight. The combination of sweet, tangy cranberries and nutty pistachios deepens as it sets – making every bite even more irresistible!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio Cranberry Cheesecake