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Luscious Lemon-Lime Cherry Pistachio Cheesecake

A delightful cheesecake featuring a creamy filling layered on a crunchy pistachio crust, topped with bright cherries and a refreshing lemon-lime twist.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed pistachios and maybe a few extra for munching!
  • 0.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups melted butter
For the Cheesecake Filling
  • 2 packages cream cheese, softened (8 oz each)
  • 1 cup sugar
  • 3 large eggs
  • 0.25 cups sour cream
  • 1 tablespoon zest of 1 lemon
  • 1 tablespoon zest of 1 lime
  • 0.25 cups fresh lemon juice
  • 0.25 cups fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh cherries, pitted and halved because who doesn’t love a good cherry?
For the Topping
  • 1 cup whipped cream (store-bought or homemade)
  • to taste extra cherries for that pretty finish
  • to taste crushed pistachios for extra crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, blend the crushed pistachios, graham cracker crumbs, sugar, and melted butter until well combined and resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for about 10 minutes, then let it cool.
Making the Filling
  1. In a large bowl, beat the softened cream cheese with a mixer until smooth.
  2. Gradually add the sugar, mixing well.
  3. Add the eggs one at a time, mixing just until combined.
  4. Mix in the sour cream, lemon juice, lime juice, zests, and vanilla extract.
  5. Fold the cherries gently into the mixture.
Baking
  1. Pour the cheesecake filling over the cooled crust, smoothing out the top.
  2. Bake for an hour or until the edges are set but the center still has a slight jiggle.
Cooling and Topping
  1. Allow the cheesecake to cool at room temperature, then refrigerate for at least four hours or overnight.
  2. Before serving, whip up the cream and spread it generously on top.
  3. Decorate with extra cherries and crushed pistachios.

Notes

No pistachios? Swap in graham crackers, almonds, or Oreos. For a cherry substitute, try fresh strawberries or blueberries. If the filling looks lumpy, it will smooth out as it bakes.