Description
These delicious Cherry Pistachio Cheesecake Bars offer a perfect balance of creamy cheesecake with the delightful crunch of pistachios and the sweet tartness of cherries. Ideal as a luxurious dessert or a special treat for any occasion.
Ingredients
Scale
Cheesecake Base
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen cherries, pitted and halved
- 1/2 cup shelled pistachios, roughly chopped
- 1 tbsp cornstarch (optional, for thickening cherries)
Instructions
- Prepare the crust. Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until all crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of a greased 8×8 inch baking pan to form the crust.
- Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
- Prepare cherries and pistachios. If cherries are particularly juicy, toss them with cornstarch to prevent excess moisture. Reserve half cherries and pistachios for topping. Fold the other half gently into the cheesecake filling.
- Assemble the bars. Pour the cheesecake filling evenly over the prepared crust, smoothing the surface with a spatula. Sprinkle the reserved cherries and chopped pistachios evenly over the top.
- Bake the cheesecake. Place the pan in the oven and bake for 35-40 minutes, or until the center is mostly set but still slightly jiggly. Avoid overbaking to keep it creamy. Once baked, turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour to reduce cracking.
- Chill before serving. Remove the cheesecake bars from the oven and cover with plastic wrap. Refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Serve. Cut into bars and enjoy your heavenly cherry pistachio cheesecake bars chilled or at room temperature for the best experience.
Notes
- For added flavor, toast the pistachios lightly before chopping.
- Use fresh cherries in season or frozen cherries thawed and drained well.
- To prevent cracking, allow cheesecake to cool gradually and avoid overbaking.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs.
