Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup honey
- 1 cup sour cream
- 3/4 cup sugar
- 4 large eggs
- 1 1/2 cups finely chopped pistachios
- 1 package phyllo dough (about 16 oz)
- 1/4 cup melted butter (for brushing)
- Honey and extra pistachios for topping
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter, press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese, honey, sour cream, and sugar until smooth. Add eggs one at a time, mixing well after each.
- Fold in chopped pistachios. Pour filling over crust.
- Layer phyllo sheets over the top, brushing each sheet with melted butter before adding the next.
- Bake for 55-60 minutes until the center is set. Cool completely.
- Arrange extra pistachios on top, drizzle with honey, and garnish with additional crushed pistachios before serving.
Notes
- Chill the cheesecake for at least 4 hours for best results.
- You can substitute walnuts or almonds for pistachios.
- For a more authentic flavor, use honeycomb honey for topping.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: Middle Eastern inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg