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Lemon Lime Cherry Pistachio Cheesecake

A delightful dessert combining tangy citrus flavors, sweet cherries, and crunchy pistachios, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cups 1/2 cup unsalted butter, melted
Cheesecake Filling
  • 1 cups 1 cup cream cheese, softened Make sure the cream cheese is at room temperature for easier mixing.
  • 1 cups 1 cup sour cream
  • 1 cups 1 cup sugar
  • 3 large 3 large eggs
  • 0.25 cups 1/4 cup fresh lemon juice
  • 0.25 cups 1/4 cup fresh lime juice
  • 1 cups 1 cup sweet cherries, pitted and halved Use fresh cherries for best flavor.
  • 0.5 cups 1/2 cup pistachios, chopped Optional for nut-free variation.
  • 1 whole Zest of 1 lemon
  • 1 whole Zest of 1 lime

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. In a large mixing bowl, beat the cream cheese until smooth. Add sour cream and sugar, mixing until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in lemon juice, lime juice, lemon zest, and lime zest.
  5. Gently fold in the sweet cherries and chopped pistachios.
  6. Pour the cheesecake mixture over the crust in the springform pan.
Baking
  1. Bake for about 55-60 minutes or until the center is set but slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  3. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Serve chilled for best flavor. Top with whipped cream, additional cherries, or chopped pistachios. Store leftovers in an airtight container for up to five days.