Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a delightful citrus-infused dessert featuring a buttery pistachio graham cracker crust, creamy lemon and lime-flavored cheesecake filling, and a vibrant cherry topping crowned with chopped pistachios. Perfect for fans of rich, tangy flavors balanced with nutty crunch and sweet cherries.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely ground pistachios
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 1 teaspoon vanilla extract
For the topping:
- 1 1/2 cups cherry pie filling
- 1/4 cup chopped pistachios
Instructions
- Prepare the crust: Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter until mixture is evenly moistened. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and allow to cool.
- Make the filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in sour cream, flour, lemon zest and juice, lime zest and juice, and vanilla extract until fully incorporated.
- Bake the cheesecake: Pour the prepared filling evenly over the cooled crust. Bake in the preheated oven for 55 to 65 minutes or until the center is just set with a slight wobble. Turn off the oven and crack the door open to let the cheesecake cool gradually for 1 hour to prevent cracking.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set completely and develop the rich flavors.
- Add the topping and serve: Before serving, spread cherry pie filling over the top and sprinkle with chopped pistachios for a vibrant and crunchy finish. Optionally garnish with fresh whipped cream.
Notes
- Bring cream cheese, eggs, and sour cream to room temperature before mixing for a smoother batter and to avoid lumps.
- Run a knife around the edge of the cheesecake after baking to help prevent cracks as it cools.
- Fresh whipped cream pairs beautifully with the tart and creamy cheesecake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 35g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
