Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 tbsp honey
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pistachios
- ½ cup honey (for drizzling)
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and honey until combined. Press this mixture firmly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and ground cinnamon.
- Gently fold the chopped pistachios into the cheesecake batter.
- Pour the cheesecake batter over the prepared crust and smooth the top with a spatula. Bake for 55-60 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
- Before serving, drizzle with honey and garnish with additional pistachios.
Notes
Ensure cream cheese is at room temperature for a smooth batter. Chilling overnight improves flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg