Ingredients:
For the crust:
- 1 1/2 cups pistachios, shelled
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- Zest of 1 lemon
- Zest of 1 lime
- 1 tsp vanilla extract
For the cherry topping:
- 1 (21 oz) can cherry pie filling
- 1 tbsp lemon juice
Directions:
- Preheat the oven to 325°F (160°C).
- Prepare the crust: In a food processor, blend the pistachios until finely ground. Add the graham cracker crumbs, sugar, and melted butter. Pulse until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, then let it cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, lime juice, lemon zest, lime zest, and vanilla extract until combined.
- Pour the cheesecake 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 in the oven with the door slightly ajar for 1 hour.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
- Prepare the cherry topping: In a small bowl, mix the cherry pie filling with lemon juice. Spread the cherry topping over the chilled cheesecake before serving.
- Slice and serve, garnishing with extra chopped pistachios if desired.
Prep Time: 30 minutes | Bake Time: 50 minutes | Chill Time: 4 hours | Total Time: 5 hours 20 minutes
Kcal: 350 kcal per slice | Servings: 10 servings
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