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- 1 ½ cups pistachio nuts, finely chopped - ½ cup graham cracker crumbs - ⅓ cup unsalted butter, melted - 2 tablespoons granulated sugar

Lemon-Lime Cherry Pistachio Cheesecake

Indulge in the delicious Lemon-Lime Cherry Pistachio Cheesecake Delight, a stunning dessert that combines zesty citrus, sweet cherries, and crunchy pistachios. Perfect for any celebration or a special treat at home, this creamy cheesecake is easy to make with simple ingredients. Follow the step-by-step guide and impress everyone with your baking skills. Click through to explore the full recipe and make this delightful cheesecake today!
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Ingredients
  

For the crust:

1 ½ cups pistachio nuts, finely chopped

½ cup graham cracker crumbs

⅓ cup unsalted butter, melted

2 tablespoons granulated sugar

For the filling:

1 ½ cups cream cheese, softened

1 cup granulated sugar

2 large eggs

Zest of 1 lemon

Zest of 1 lime

¼ cup fresh lemon juice

¼ cup fresh lime juice

1 teaspoon vanilla extract

1 cup cherry pie filling

For the topping:

½ cup whipped cream

¼ cup chopped pistachio nuts (for garnish)

Fresh cherries for decoration (optional)

Instructions
 

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

    Prepare the Crust: In a mixing bowl, combine the finely chopped pistachio nuts, graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer for the crust. Bake for 10 minutes, then remove from the oven and let cool.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and beat until well blended.

        Add Eggs & Flavors: Add the eggs one at a time, mixing on low speed until just combined. Stir in the lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until the mixture is creamy and smooth.

          Combine with Cherry Filling: Gently fold in the cherry pie filling, being cautious not to overmix (you want to retain the cherry pieces).

            Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the center is just set and slightly jiggly.

              Cool It Down: Once baked, turn off the oven, prop the door open a crack, and let the cheesecake cool gradually for about 1 hour. This will help prevent cracking.

                Chill: After the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight, to set completely.

                  Serve: When ready to serve, remove the cheesecake from the springform pan. Top with whipped cream, sprinkling the chopped pistachio nuts over the top. Decorate with fresh cherries if desired.

                    Prep Time: 25 minutes | Total Time: 6 hours | Servings: 12