Luscious Lemon-Lime Cherry Pistachio Cheesecake

INGREDIENTS:

For the Crust:

1 ½ cups crushed graham crackers (or digestive biscuits for a nuttier crust)

½ cup shelled pistachios , finely chopped

¼ cup granulated sugar

6 tbsp unsalted butter , melted

For the Filling:

4 (8 oz) packages cream cheese , softened

1 cup granulated sugar

3 large eggs , room temperature

Zest and juice of 1 lemon

Zest and juice of 1 lime

1 tsp vanilla extract

½ cup sour cream

For the Topping:

1 cup cherry pie filling (or homemade cherry compote)

¼ cup shelled pistachios , roughly chopped

Optional : Fresh mint leaves or zest for garnish

DIRECTIONS:

Step 1: Preheat & Prep

Preheat oven to 325°F (160°C) . Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Crust

In a bowl, mix crushed graham crackers, chopped pistachios, sugar, and melted butter.

Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes , then let cool.

Step 3: Make the Filling

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing on low speed after each addition.

Stir in lemon and lime zest, juices, vanilla extract, and sour cream until fully combined.

Step 4: Assemble & Bake

Pour the filling over the cooled crust and smooth the top with a spatula.

Bake for 50–60 minutes , until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour to prevent cracking.

Step 5: Chill

Refrigerate the cheesecake for at least 6 hours (or overnight) to set completely.

Step 6: Add Toppings

Spread cherry pie filling evenly over the chilled cheesecake.

Sprinkle chopped pistachios around the edges for texture and color. Garnish with fresh mint or extra zest if desired.