Cherry Pistachio Cheesecake Delightful and Creamy Treat

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups unsalted butter, melted
• 2 tablespoons sugar
• 16 ounces cream cheese, softened
• 0.5 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cups sour cream
• 2 cups fresh cherries, pitted and halved
• 0.5 cups pistachios, finely chopped
• 1 teaspoon lemon zest
• 3 large eggs

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake in the preheated oven for 10 minutes, then remove and let cool.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
4. Mix in the sour cream, followed by the lemon zest. Beat in the eggs one at a time, mixing until just incorporated. Do not overmix.
5. Gently fold in the halved cherries and finely chopped pistachios into the cream cheese mixture until evenly distributed.
6. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
7. Bake in the oven for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour to prevent cracking.
9. Once cool, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.
10. Before serving, garnish the cheesecake with additional cherry halves and chopped pistachios on top. Slice and enjoy!