Festive No-Cream Cheese Cheesecake

1Preheat your oven to 325°F (160°C).

2In a mixing bowl, combine the graham cracker crumbs (2 cups), melted butter, and granulated sugar (½ cup). Mix until well combined and the mixture resembles wet sand.

3Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool.

4In a large mixing bowl, combine the ricotta cheese (1 cup), Greek yogurt (1 cup), sour cream (½ cup), and powdered sugar (¾ cup). Mix until smooth and creamy.

5Add the eggs (3 large) one at a time, mixing well after each addition. Then stir in the vanilla extract (1 teaspoon), almond extract (1 teaspoon), lemon juice (1 tablespoon), nutmeg, and cinnamon until fully incorporated.

6Fold in the chopped cranberries and pistachios (¼ cup) gently into the cheesecake batter.

7Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.

8Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

9Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely before serving.