Why You’ll Love This Recipe
I adore how these bars bring together contrasting textures and flavors: the silky cheesecake layer, the sweet‑tart cherry swirl, the nutty pistachios, and the crisp graham base. They slice beautifully, travel well, and always impress at gatherings
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Crust
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1½ cups graham cracker crumbs
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½ cup unsalted butter, melted
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Cheesecake Filling
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16 oz (450 g) cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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1 cup sour cream
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Toppings
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1½ cups cherry pie filling
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½ cup chopped pistachios
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directions
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I preheat the oven to 325 °F (165 °C) and line a 9×13″ baking dish with parchment
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I mix graham crumbs with melted butter, press the mixture evenly into the pan, and chill while preparing the filling
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I beat cream cheese and sugar until smooth, then add vanilla, eggs one at a time, and sour cream, mixing until just combined
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I pour this creamy filling over the chilled crust, dollop cherry pie filling on top, and swirl gently with a knife for a marbled effect
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I sprinkle chopped pistachios over the surface
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I bake for 40–45 minutes, until the edges are set and the center is slightly wobbly. Then I cool the bars to room temperature and chill for at least 2 hours before serving
Servings and timing
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Yield: ~16 bars
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Prep time: ~20 minutes
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Bake time: 40–45 minutes
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Chill time: At least 2 hours
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Total time: ~3 hours
Variations
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Nut swaps: Almonds, walnuts, or pecans work well instead of pistachios
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Fruit alternatives: Use blueberry or raspberry pie filling for a twist .
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Toasted pistachios: Toasting intensifies the nutty flavor and adds crunch .
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Lemon-lime note: Add citrus zest to the filling or topping for freshness
storage/reheating
I store leftover bars covered in the fridge for up to 5 days. For cleaner slices, I chill them well before cutting and use a hot knife recipesbyclare.com. They can also be frozen (without pistachios) for up to 1 month—thaw overnight before serving
FAQs
Can I make these a day ahead?
Absolutely—I often bake and chill them the night before. It helps the flavors meld and filling set perfectly
Can I substitute low-fat cream cheese?
Yes, though the texture may be a bit less creamy. Full‑fat gives the best richness
Can I use frozen cherries instead of pie filling?
Yes—heat and thicken them first, then dollop and swirl as directed
Why swirl and not mix the cherry filling in?
The swirl keeps the cheesecake layer intact while adding beautiful marbled visuals and bursts of cherry flavor
My bars cracked—how can I avoid that?
Avoid over-mixing, bake until only slightly jiggly, and cool gradually. A crack can be hidden with cherry topping or fresh berries
Conclusion
These Heavenly Cherry Pistachio Cheesecake Bars are a stunning dessert that tastes as good as it looks—creamy, fruity, nutty, and rich. They’re perfect for parties, gifts, or whenever I want a show-stopping sweet. I hope they become one of your favorite desserts to make and share!
Print
- Total Time: ~3 hours
- Yield: 16 bars
- Diet: Vegetarian
Description
Creamy cheesecake bars swirled with cherry pie filling and sprinkled with crunchy pistachios—perfect for holidays, parties, or sweet cravings.
Ingredients
Crust:
1½ cups graham cracker crumbs
½ cup unsalted butter, melted
Cheesecake Filling:
16 oz (450 g) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
Toppings:
1½ cups cherry pie filling
½ cup chopped pistachios
Instructions
Prep crust: Preheat oven to 325 °F (165 °C). Line a 9×13″ pan with parchment paper. Combine graham cracker crumbs and melted butter, press firmly into the pan, and chill.
Make filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, beating just until incorporated. Stir in sour cream until combined.
Assemble: Pour filling over crust. Spoon cherry pie filling in dollops over the top and swirl gently with a knife. Sprinkle chopped pistachios evenly over the surface.
Bake: Bake for 40–45 minutes until edges are set and center is slightly wobbly. Cool to room temp, then chill for at least 2 hours before slicing.
Serve: Slice with a hot knife for clean edges. Garnish with extra cherries or pistachios if desired.
Notes
For deeper nut flavor, toast pistachios before adding.
Swap cherry pie filling with raspberry or blueberry for variety.
Add lemon zest to the filling for a citrusy brightness.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
