Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a delightful fusion of tangy citrus flavors, creamy cheesecake, and a crunchy pistachio-graham cracker crust. Topped with sweet cherry pie filling and extra pistachios, it offers a perfect balance of zest, sweetness, and texture in every bite, making it an irresistible dessert for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup finely chopped pistachios
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
Filling
- 3 (8 oz) packages cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup sour cream
- 3 large eggs
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 1 teaspoon vanilla extract
Topping
- 1 cup cherry pie filling
- ¼ cup chopped pistachios
- Additional lemon and lime zest for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, thoroughly combine the graham cracker crumbs, chopped pistachios, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set it, then remove from the oven and allow it to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Gradually add the sugar and continue to mix until well combined. Add the sour cream and blend it in. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon and lime zest along with their juices, and the vanilla extract to infuse the filling with bright citrus flavors.
- Assemble and bake the cheesecake: Pour the prepared filling over the cooled crust in the springform pan and smooth the top with a spatula. Place the pan back in the oven and bake for 55 to 65 minutes, or until the center is set but retains a slight jiggle when gently shaken.
- Cool the cheesecake: Once baking is complete, turn off the oven and carefully crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking by allowing it to cool gradually. Afterward, remove the cheesecake and let it cool completely at room temperature.
- Chill the cheesecake: Cover the cheesecake and refrigerate it for at least 4 hours or preferably overnight to let it firm up and develop its full flavors.
- Add topping and serve: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. Sprinkle with chopped pistachios and optionally garnish with additional lemon and lime zest for an extra citrusy sparkle. Slice and enjoy your delicious lemon-lime cherry pistachio cheesecake.
Notes
- You can substitute graham crackers with digestive biscuits or a gluten-free alternative to accommodate dietary preferences.
- For a tangier flavor, increase the lemon or lime juice by 1 tablespoon to enhance the citrus punch.
- The cherry topping can be swapped for fresh berries or raspberry preserves to customize the dessert to your liking.
