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Zesty Cherry Pistachio Cheesecake Delight

Zesty Cherry Pistachio Cheesecake Delight

Zesty Cherry Pistachio Cheesecake Delight: tangy citrus, sweet cherries & crunchy pistachios in a creamy, show-stopping dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 3 packages cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup sour cream
  • ¼ cup heavy cream
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 cup cherry pie filling
  • ¼ cup chopped pistachios
  • q.s. fresh mint leaves for garnish (optional)

Equipment

  • 9-inch springform pan
  • Large roasting pan
  • Electric hand or stand mixer
  • Mixing bowls
  • Zester or fine grater

Method
 

  1. Preheat oven to 325°F (163°C).
  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
  1. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes, then let cool.
  1. Beat softened cream cheese and sugar in a large bowl until smooth, scraping the sides often.
  1. Add sour cream, heavy cream, vanilla, lemon zest, and lime zest, mixing until just combined.
  1. Add eggs one at a time, mixing on low speed, and then stir in lemon and lime juice.
  1. Pour filling over the cooled crust and place the springform pan in a larger roasting pan.
  1. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  1. Bake for 60–70 minutes until edges are set but the center jiggles slightly.
  1. Turn off the oven, crack the door open 2 inches, and let the cheesecake cool for 1 hour.
  1. Run a knife around the edge and refrigerate uncovered for at least 4 hours, preferably overnight.
  1. Spread cherry pie filling evenly over the top and scatter with chopped pistachios before serving.

Nutrition

Calories: 320kcalCarbohydrates: 34gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 70mgSodium: 230mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 4mg

Notes

This cheesecake can be stored in the fridge for up to 5 days. For a crunchy texture, add the pistachios just before serving. You can freeze slices of cheesecake for later enjoyment—just wrap individually and store in the freezer for up to 2 months.
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