A rich chocolate and pistachio graham cracker crust filled with creamy cheesecake topped with fresh cherries. The perfect summer dessert!
Total Time
3hr
0.0
0 Ratings
Author: Milk & Cardamom
Servings:
8
Ingredients
Chocolate Pistachio Graham Cracker Crust
•
1 1/2
cups
Graham Cracker Crumbs
•
1/2
cup
Ground
Pistachios
or Graham Cracker Crumbs for Nut-Free
•
4
Tbsp
Granulated Sugar
•
8
tsp
Unsweetened Cocoa Powder
•
as needed
Salt
•
1/3
cup
Unsalted Butter
, melted
Cheesecake
•
2
pckg
(8 oz)
Cream Cheese
, room temperature
•
4
Tbsp
Sour Cream
•
4
Tbsp
Mascarpone Cheese
•
3/4
cup
Granulated Sugar
•
2
tsp
Vanilla Bean Paste
or Vanilla Extract
•
1
Egg
, room temperature
•
as needed
Salt
•
2
cups
Cherries
, pitted, halved
Cooking Instructions
1.
Add Graham Cracker Crumbs (1 1/2 cups), Pistachios (1/2 cup), Granulated Sugar (4 Tbsp), Unsweetened Cocoa Powder (8 tsp), and Salt (as needed) to a mixing bowl and whisk well.
2.
Add Unsalted Butter (1/3 cup) and mix until the mixture feels like wet sand.
3.
Pour the mixture into a 9-inch tart pan or cake pan and use your hands or a measuring cup to press the mixture into an even layer on the bottom and sides of the tart pan. Set aside.
4.
Preheat the oven to 325 degrees F (160 degrees C).
5.
In a large mixing bowl, add Cream Cheese (2 pckg) and mix, using a hand mixer or stand mixer with a paddle attachment, until smooth.
6.
Add Sour Cream (4 Tbsp), Mascarpone Cheese (4 Tbsp), and Granulated Sugar (3/4 cup) and mix for 1 minute or until well combined.
7.
Add Egg (1), Vanilla Bean Paste (2 tsp), and Salt (as needed) and mix until well combined.
8.
Pour the cheesecake filling into the chocolate pistachio graham cracker crust and use a spoon or spatula to spread the filling into an even layer.
9.
Bake the cheesecake for 30-40 minutes or until the cheesecake is set but the center slightly jiggles when shaken.
10.
Remove from oven and cool completely before refrigerating for at least 2-3 hours. Decorate with Cherries (2 cups) before serving.
Author's Notes
Makes 9 servings.
For eggless, whisk together 1 Tbsp Cornstarch with 1 1/2 Tbsp Milk and add when the egg is added.
Nutrition Per Serving
CALORIES
354
FAT
18.3 g
PROTEIN
3.8 g
CARBS
45.8 g
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