Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 150g chopped pistachios
- 150g honey
- 200g phyllo dough, thawed
- 1/2 cup melted butter
Instructions
- Preheat oven to 160°C (320°F). Mix graham cracker crumbs and melted butter, press into a springform pan to create the crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
- Layer phyllo sheets brushed with melted butter, sprinkling chopped pistachios between layers, to mimic baklava layers. Bake for 50 minutes until golden.
- Let cool, then drizzle honey over the top. Garnish with additional chopped pistachios before serving.
Notes
- Ensure phyllo sheets are kept covered to prevent drying out.
- Chill the cheesecake for at least 4 hours for best texture.
- Adjust honey amount for preferred sweetness.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg