Description
Delightful Lemon-Lime Cherry Pistachio Cheesecake Recipe to Try! — a citrus-forward, cherry-topped cheesecake with a pistachio-graham crust, perfect for entertaining and celebrations. Makes 12 slices in 14 hours 25 minutes total with 17 simple ingredients.
Ingredients
Scale
- Crust: 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- Pinch of salt
- ½ cup chopped pistachios
- Filling: 16 oz cream cheese (softened)
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 1 tbsp lemon zest
- 1 tbsp lime zest
- ¼ cup lemon juice
- ¼ cup lime juice
- 1 tsp vanilla extract
- Cherry layer: 1 can cherry pie filling
- 1 tbsp lemon juice
- Finish: ¼ cup extra chopped pistachios
- 1 tsp extra zest for garnish
Instructions
- Heat your oven to 325°F. Press the crust into the pan and bake it for about 10 minutes, just to set.
- Beat the cream cheese and sugar until smooth. Add sour cream, zest, juices, and vanilla. Then add eggs one at a time. Do not overmix once the eggs go in, you want it smooth, not whipped.
- Pour filling onto the crust. Bake until the edges are set and the center still has a gentle jiggle, usually 50 to 65 minutes depending on your oven.
- Turn off the oven, crack the door, and let it sit for 30 minutes. This helps avoid big cracks. Then cool on the counter and chill at least 6 hours, but overnight is best.
- Spread cherry topping over the chilled cheesecake and shower it with pistachios. Slice, serve, and enjoy the happy silence when everyone is eating.
Notes
- Fridge: Wrap the entire cheesecake or individual slices tightly in plastic wrap, then place inside an airtight container. Store on a middle shelf—not the door—for up to 5 days. Keep the cherry topping in a separate sealed jar to prevent the crust from getting soggy. Allow slices to sit at room temperature for 15 minutes before serving for the creamiest texture.
- Freezer: Flash-freeze slices uncovered on a baking sheet for 2 hours, then wrap each individually in plastic wrap and foil before placing into a freezer-safe bag. Frozen slices keep for up to 2 months. Thaw overnight in the refrigerator for 8–10 hours. Never refreeze previously thawed slices, as the texture becomes grainy.
- Oven Reheat: Preheat your oven to 300°F. Place a refrigerated slice on an oven-safe plate and warm for 10 minutes. This method gently brings the filling back to a silky consistency without melting the structure. Cover loosely with foil if the top begins to brown. Allow 5 minutes of resting time before eating.
- Microwave Reheat: Place a single slice on a microwave-safe plate and heat at 50% power for 30 seconds. Check and repeat in 15-second bursts if needed. Microwaving at full power causes the cream cheese filling to break and become oily, so reduced power is essential. This method is best for a quick weeknight treat.
- Air Fryer Reheat: Set the air fryer to 300°F. Place a slice in the basket on a small piece of parchment and heat for 3 minutes. The circulating air warms the filling evenly while keeping the crust crisp—a distinct advantage over the microwave method. Let the slice rest for 2 minutes before serving.
- Prep Time: 25
- Cook Time: 60
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slices
- Calories: 342 calories
- Sugar: 28g
- Sodium: 248mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 89mg