Ingredients
Scale
- 1 cup pistachios, shelled
- 1/2 cup butter, melted
- 1 cup phyllo dough, thawed
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup honey
- 1 tablespoon cinnamon
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, blend the pistachios until finely chopped.
- In a bowl, combine melted butter and chopped pistachios, then layer the mixture with phyllo dough in a greased springform pan.
- In another bowl, beat the cream cheese and sugar until smooth, then stir in the vanilla and eggs one at a time.
- Pour the cream cheese mixture over the pistachio crust.
- Bake for 45-50 minutes or until the center is set.
- In a saucepan, combine honey, cinnamon, and lemon juice, then bring to a simmer.
- Once the cheesecake is baked, pour the honey mixture over it and let cool.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a richer flavor, serve with extra chopped pistachios on top.
- Make sure to keep the phyllo dough covered while working to prevent it from drying out.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
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: 2g
- Protein: 6g
- Cholesterol: 80mg