Why You’ll Love This Recipe
- Balanced Flavor: The tangy lemon-lime filling perfectly complements the sweet cherry topping and nutty crust.
- Textural Delight: A smooth cheesecake layer sits atop a crunchy pistachio crust, with a luscious cherry topping and pistachio garnish adding texture.
- Perfect for Any Occasion: Whether it’s a dinner party, a festive celebration, or a weekend treat, this cheesecake will impress your guests.
- Make-Ahead Dessert: Can be prepared the day before, allowing you to focus on other tasks when entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- pistachio nuts, finely ground
- granulated sugar
- unsalted butter, melted
For the Cheesecake Layer:
- cream cheese, softened
- granulated sugar
- large eggs
- lemon juice
- lime juice
- vanilla extract
For the Topping:
- cherry pie filling
- chopped pistachios for garnish
- lemon and lime slices for decoration (optional)
Directions
- Prepare the Crust:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
In a bowl, combine ground pistachios, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. - Make the Cheesecake Layer:
Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well. Stir in lemon juice, lime juice, and vanilla extract until fully combined. - Assemble and Bake:
Pour the cheesecake mixture over the crust. Bake for 45-50 minutes, until the center is set and the edges are golden. - Cool and Chill:
Turn off the oven and cool the cheesecake in the oven with the door slightly ajar for 1 hour. Refrigerate for at least 4 hours or overnight. - Top and Serve:
Once chilled, spread cherry pie filling over the top. Sprinkle chopped pistachios and garnish with lemon and lime slices if desired. Serve chilled.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Cooling Time: 5 hours (including chilling)
Variations
- Fruit Swaps: Use blueberry or raspberry pie filling instead of cherry.
- Nut-Free Option: Replace pistachios with crushed graham crackers or digestive biscuits.
- Citrus Boost: Add a teaspoon of lemon or lime zest to the cheesecake batter for extra flavor.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices without the topping for up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Serve directly from the refrigerator—no reheating necessary.
FAQs
1. Can I make this cheesecake gluten-free?
Yes, replace the pistachio crust with a gluten-free cookie or nut base.
2. How do I prevent cracks in the cheesecake?
Avoid overmixing the batter, and cool the cheesecake slowly in the oven after baking.
3. Can I use salted pistachios?
Yes, but omit the added sugar in the crust to balance the flavors.
4. What if I don’t have a springform pan?
A deep pie dish can work, but slicing and removing the cheesecake may be more challenging.
5. Can I substitute fresh cherries for pie filling?
Absolutely, cook fresh cherries with sugar and a bit of cornstarch for a homemade topping.
6. What type of cream cheese should I use?
Use full-fat cream cheese for the best texture and flavor.
7. How long can I leave this cheesecake out?
No more than 2 hours at room temperature to avoid spoilage.
8. Can I make mini cheesecakes with this recipe?
Yes, divide the batter into a muffin tin with liners and reduce the baking time to 18-20 minutes.
9. Is it necessary to refrigerate overnight?
Chilling allows the flavors to develop and ensures a firm texture.
10. Can I add whipped cream on top?
Definitely! Whipped cream complements the cheesecake beautifully.
Conclusion
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a showstopping dessert that combines tangy, sweet, and nutty flavors with an irresistible creamy texture. Perfect for any special occasion, this cheesecake is sure to delight your taste buds and impress your guests. Give it a try—you won’t be disappointed!
Luscious Lemon-Lime Cherry Pistachio Cheesecake
- Total Time: 6 hours 10 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in the tangy and nutty delight of Luscious Lemon-Lime Cherry Pistachio Cheesecake. This showstopping dessert features a creamy citrus cheesecake, a crunchy pistachio crust, and a sweet cherry topping—perfect for special occasions or a luxurious treat.
Ingredients
For the Crust:
- 1 ½ cups pistachio nuts, finely ground
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 1 tsp vanilla extract
For the Topping:
- 1 can (21 oz) cherry pie filling
- ¼ cup chopped pistachios (for garnish)
- Lemon and lime slices (optional, for decoration)
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix ground pistachios, sugar, and melted butter. Press the mixture into the pan’s bottom.
- Make the Cheesecake Layer:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing thoroughly.
- Stir in lemon juice, lime juice, and vanilla extract until well combined.
- Assemble and Bake:
- Pour the cheesecake batter over the prepared crust.
- Bake for 45-50 minutes or until the center is set and edges are golden.
- Cool and Chill:
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top and Serve:
- Spread cherry pie filling over the chilled cheesecake.
- Garnish with chopped pistachios and optional lemon and lime slices. Serve chilled.
Notes
- For an extra citrusy flavor, add 1 tsp of lemon or lime zest to the batter.
- Substitute blueberry or raspberry pie filling for a fun variation.
- Ensure the cheesecake cools gradually to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
