Description
A delicious and creamy Honey Pistachio Cheesecake with a crunchy crust and a sweet honey drizzle.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ½ cup finely ground pistachios
- 6 tbsp unsalted butter, melted
- 2 tbsp honey
- 24 oz (675 g) cream cheese, softened
- 1 cup Greek yogurt (or sour cream)
- ¾ cup honey
- ½ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ½ cup chopped pistachios (folded into batter)
- ½ cup pistachios, chopped (for topping)
- ¼–½ cup honey (for drizzling)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, ground pistachios, butter, and honey until sandy. Press into the bottom of a 9-inch springform pan. Bake 10 minutes, then let cool.
- Beat cream cheese until smooth. Add sugar, honey, yogurt, vanilla, and lemon juice. Mix well. Add eggs one at a time, mixing on low speed until just combined. Fold in chopped pistachios.
- Pour filling over cooled crust. Place pan in a water bath (wrap with foil if needed). Bake for 55–65 minutes, until center is almost set but slightly jiggly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight.
- Before serving, drizzle generously with honey and sprinkle chopped pistachios on top.
Notes
- For a gluten-free version, use gluten-free graham crackers or almond flour for the crust.
- Make sure the cream cheese is at room temperature for a smooth filling.
- Let the cheesecake cool completely before refrigerating to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg