Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/3 cup finely chopped pistachios
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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3/4 cup granulated sugar
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3 large eggs
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1/4 cup sour cream
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Zest of 1 lemon
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Zest of 1 lime
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2 tablespoons lemon juice
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2 tablespoons lime juice
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1/2 teaspoon vanilla extract
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Green food coloring (optional, for a pistachio tint)
For the Cherry Topping:
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1 1/2 cups cherry pie filling (store-bought or homemade)
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2 tablespoons chopped pistachios (for garnish)
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Lime zest (optional, for garnish)
Instructions
Preheat Oven:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the bottom in foil to prevent leaks.
Make Crust:
In a bowl, combine graham cracker crumbs, pistachios, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes. Let cool.
Make Cheesecake Filling:
In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time. Add sour cream, lemon and lime zest, juices, vanilla, and food coloring if using. Mix until just combined.
Bake Cheesecake:
Pour filling over the cooled crust. Bake for 55–65 minutes, or until center is just set and slightly jiggly. Turn off oven, crack door, and let cool inside for 1 hour.
Chill:
Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight.
Add Topping:
Before serving, spread cherry pie filling over the top. Sprinkle with chopped pistachios and lime zest if desired.
Serve:
Slice and serve chilled for a refreshing, nutty, and fruity dessert!