Description
This Lemon-Lime Cherry Pistachio Cheesecake is a vibrant, creamy, and nutty delight with a zesty citrus twist. The buttery pistachio graham cracker crust, combined with a rich, tangy cheesecake filling and topped with cherries, makes this a show-stopping dessert for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup chopped pistachios
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 lime
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
For the Topping:
- 1 cup cherry pie filling or fresh cherries
- 1/4 cup chopped pistachios for garnish
- Whipped cream (optional)
Instructions
-
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, melted butter, and chopped pistachios until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake for 8-10 minutes, then let it cool.
-
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in sour cream, eggs, vanilla extract, lemon zest, lime zest, lemon juice, and lime juice. Beat until just combined.
-
Bake the Cheesecake:
- Pour the filling over the cooled crust and smooth the top.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
-
Chill & Add Toppings:
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, top with cherry pie filling, chopped pistachios, and whipped cream if desired.
-
Serve & Enjoy!
- Slice and indulge in the perfect balance of creamy, citrusy, nutty, and fruity goodness!
Notes
- For extra flavor, toast the pistachios before adding them to the crust.
- If you prefer a smoother texture, strain the cheesecake batter before pouring it into the pan.
- Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.