1 cup cherry pie filling (or homemade cherry compote)
¼ cup shelled pistachios , roughly chopped
Optional : Fresh mint leaves or zest for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 325°F (160°C) . Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: Make the Crust
In a bowl, mix crushed graham crackers, chopped pistachios, sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes , then let cool.
Step 3: Make the Filling
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing on low speed after each addition.
Stir in lemon and lime zest, juices, vanilla extract, and sour cream until fully combined.
Step 4: Assemble & Bake
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 50–60 minutes , until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour to prevent cracking.
Step 5: Chill
Refrigerate the cheesecake for at least 6 hours (or overnight) to set completely.
Step 6: Add Toppings
