Categories: Cheesecake, Dessert

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 1/4 cup chopped pistachio nut
• 1/4 cup unsalted butter, melted
• Filling:
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1/4 cup rum
• 2 teaspoons lime zest
• 2 teaspoons lemon zest
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• Topping:
• 1/2 cup sour cream
• 1 1/2 tablespoons sugar
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lime zest
• Decoration:
• 1/3 cup chopped pistachio nuts

Directions

1. Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).

2. Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.

3. Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.

4. Add eggs, one at a time, beating after each addition.

5. Stir in rum, zests, juices, and cornstarch.

6. Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.

7. Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.

8. Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.

9. Bake 5 minutes.

10. Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.

11. Decoration: sprinkle pistachios in a 1-inch border around top of cake.

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