Description
A delicious and creamy Lemon Lime Cherry Pistachio Cheesecake with a graham cracker crust, topped with cherry pie filling and chopped pistachios.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 cup cherry pie filling
- ½ cup chopped pistachios
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lime juice until fully incorporated.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, spread the cherry pie filling evenly over the top and sprinkle with chopped pistachios.
Notes
- For a lighter version, substitute low-fat cream cheese and use a sugar substitute.
- For added flavor, consider mixing in some lemon zest or lime zest into the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Fat: 24g
- Carbohydrates: 22g
- Protein: 6g