This Cranberry Pistachio Cheesecake is a delightful dessert that combines the creamy richness of classic cheesecake with the tartness of cranberries and the nutty crunch of pistachios. The smooth, velvety filling sits atop a buttery crust, making it a perfect choice for holiday gatherings or special occasions. The balance of flavors and textures makes every bite irresistible.

Why You’ll Love This Recipe

A unique combination of sweet, tart, and nutty flavors
Perfect for holiday celebrations or special events
Creamy and rich texture with a satisfying crunch
Beautiful presentation with vibrant cranberries and pistachios
Can be made ahead for convenience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese
Granulated sugar
Eggs
Vanilla extract
Sour cream
Heavy cream
All-purpose flour
Graham cracker crumbs
Butter
Fresh or dried cranberries
Pistachios (shelled and unsalted)
Orange zest
Powdered sugar (for garnish)

Directions

Prepare the Crust – Preheat the oven to 325°F (163°C). Combine graham cracker crumbs and melted butter, then press the mixture into the bottom of a springform pan. Bake for 10 minutes and let it cool.
Make the Filling – Beat the cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract, sour cream, and heavy cream. Mix until combined, then fold in the flour.
Add the Cranberries and Pistachios – Gently fold in chopped pistachios and cranberries into the cheesecake batter. Pour the mixture over the prepared crust.
Bake the Cheesecake – Place the springform pan in a water bath and bake for 50–60 minutes or until the center is set. Turn off the oven and let the cheesecake sit inside with the door slightly open for another hour.
Cool and Chill – Let the cheesecake cool at room temperature before refrigerating for at least 4 hours or overnight.
Garnish and Serve – Before serving, top with additional cranberries, pistachios, and a dusting of powdered sugar.

Servings and Timing

Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4 hours (minimum)
Total Time: Approximately 5 hours 20 minutes

Variations

Gluten-Free Option – Use gluten-free graham crackers for the crust.
White Chocolate Addition – Melt and swirl white chocolate into the batter for extra richness.
Citrus Twist – Add a bit of lemon or orange zest for a fresh, tangy flavor.
Nut Substitutions – Swap pistachios for almonds or pecans for a different nutty taste.
Vegan Alternative – Use dairy-free cream cheese, coconut cream, and an egg substitute.

Storage/Reheating

Refrigeration – Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing – Wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating – Cheesecake is best served chilled, but if you prefer a slightly warm texture, allow it to sit at room temperature for 15–20 minutes before serving.

FAQs

How do I prevent my cheesecake from cracking?

To avoid cracks, bake the cheesecake in a water bath and do not overmix the batter. Also, allow it to cool gradually in the oven with the door slightly open.

Can I use frozen cranberries?

Yes, frozen cranberries can be used, but thaw them first and pat them dry to avoid excess moisture in the batter.

What can I use instead of graham crackers for the crust?

You can substitute crushed digestive biscuits, vanilla wafers, or even shortbread cookies for a different flavor.

How do I know when my cheesecake is done baking?

The center should be slightly jiggly but not liquid. It will continue to set as it cools.

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better the next day, so making it ahead is a great option.

Why do I need a water bath for baking?

A water bath provides gentle, even heat, preventing cracks and ensuring a smooth texture.

Can I make mini cheesecakes instead?

Yes, divide the batter into muffin tins lined with cupcake liners and adjust the baking time to about 20–25 minutes.

What’s the best way to cut clean cheesecake slices?

Use a sharp knife dipped in hot water and wiped dry between each cut for neat slices.

Can I add a cranberry topping?

Absolutely! Simmer cranberries with sugar and orange juice to create a delicious topping.

How can I make the cheesecake firmer?

Adding a bit more flour or cornstarch will result in a firmer texture.

Conclusion

Cranberry Pistachio Cheesecake is a show-stopping dessert that perfectly balances creamy, tart, and nutty flavors. Whether you’re making it for a holiday gathering or simply to satisfy a sweet craving, this cheesecake is sure to impress. With easy variations and make-ahead convenience, it’s a dessert you’ll want to enjoy year-round. Try it today and delight your taste buds with this delicious treat!

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Author: Mariem
Total Time: 5 hours
Yield: 8 servings 1x

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Description

This Cranberry Pistachio Cheesecake is a festive dessert with a creamy cheesecake filling, crunchy pistachios, and tart cranberries, perfect for the holidays!