Description
A creamy cheesecake with a crunchy baklava-inspired crust and topping, drizzled with honey syrup and sprinkled with pistachios.
Ingredients
- For the crust: 1 1/2 cups crushed graham crackers
- 1/2 cup finely chopped pistachios
- 1/2 cup unsalted butter, melted
- 2 tablespoons honey
- For the filling: 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- For the topping: 1/2 cup chopped pistachios
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- For the honey syrup: 1/4 cup honey
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine crushed graham crackers, finely chopped pistachios, melted butter, and honey. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
- Pour filling over cooled crust. Bake for 50-60 minutes, until center is almost set. Turn off oven and let cheesecake cool in oven with door slightly open for 1 hour.
- While cheesecake cools, prepare topping: In a small bowl, mix chopped pistachios, honey, melted butter, and cinnamon. Set aside.
- For honey syrup: In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer over medium heat, stirring until honey dissolves. Remove from heat and let cool.
- Once cheesecake is cooled, spread pistachio topping evenly over the top. Drizzle with honey syrup. Refrigerate for at least 4 hours or overnight before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American