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Here's what you need for a luscious lemon-lime cherry pistachio cheesecake:

BEST RECIPE FOR Luscious Lemon-Lime Cherry Pistachio Cheesecake Recipe

Indulge in the delightful flavors of this Luscious Lemon-Lime Cherry Pistachio Cheesecake! Perfectly creamy with a tangy citrus twist, this dessert combines juicy cherries and crunchy pistachios for an unforgettable treat. Follow our easy step-by-step recipe to wow your guests and enjoy a slice of sweetness that’s perfect for any occasion. Click through now to explore the full recipe and elevate your dessert game!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup granulated sugar

¼ cup sour cream

3 large eggs

Zest of 1 lemon

Zest of 1 lime

¼ cup fresh lemon juice

¼ cup fresh lime juice

1 cup cherry pie filling

½ cup chopped pistachios

Whipped cream for topping (optional)

Fresh cherries for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove and let cool.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy (about 2-3 minutes).

        Add Sour Cream and Eggs: Mix in the sour cream until blended. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

          Incorporate Zests and Juices: Stir in the lemon and lime zests, as well as the lemon and lime juices, mixing until well combined.

            Combine with Pistachios: Gently fold in the chopped pistachios to the cheesecake filling.

              Add to Crust: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing out the top.

                Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool slowly.

                  Chill: Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best results.

                    Serve: Once chilled, top the cheesecake with cherry pie filling. Optionally, add whipped cream and garnish with fresh cherries and extra chopped pistachios before serving.

                      Prep Time: 25 minutes | Total Time: 6 hours (including chilling) | Servings: 12 slices