Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup honey
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pistachios
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey for glaze
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes, then cool.
- In a large mixing bowl, beat cream cheese until smooth. Add honey, sugar, eggs, and vanilla; mix until well combined.
- Fold in chopped pistachios and cinnamon.
- Pour filling over cooled crust and bake for 50-60 minutes until set.
- Allow the cheesecake to cool completely. Drizzle with honey and sprinkle toasted pistachios on top before serving.
Notes
- Chill the cheesecake at least 4 hours before serving for best texture.
- Toast pistachios for a deeper flavor and crunch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, Layering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg