Ingredients
For the crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1/4 cup heavy cream
3 large eggs
1 tablespoon lemon zest
1 tablespoon lime zest
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 teaspoon vanilla extract
For the topping
1 cup cherry pie filling (fresh or canned)
1/4 cup chopped pistachios
Fresh mint leaves, optional garnish
Instructions
- Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove and let cool.
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
- Mix in sour cream and heavy cream until fully incorporated.
- Add eggs one at a time, beating on low speed after each addition just until blended.
- Stir in lemon zest, lime zest, lemon juice, lime juice, and vanilla extract. Mix gently until smooth.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 50–55 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from the oven and refrigerate for at least 4 hours, or until fully chilled.
- Before serving, spread cherry pie filling over the top. Sprinkle with chopped pistachios and garnish with mint leaves if desired.
- Slice, serve chilled, and enjoy.
- Prep Time: 25 minutes
- Cook Time: 55 minutes