Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 3/4 cup melted unsalted butter
- 24 sheets phyllo dough, thawed
- 1 cup honey
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pistachios
- 1/4 cup honey for drizzling
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Bake for 10 minutes.
- Layer sheets of phyllo dough over the crust, brushing each with melted butter. Bake for 15 minutes until golden brown.
- In a large bowl, beat cream cheese, sugar, honey, and vanilla until smooth. Add eggs one at a time, blending well.
- Pour the cheesecake mixture over the crust and phyllo layers. Bake for 50-60 minutes until set.
- Cool completely, then top with chopped pistachios and drizzle with honey before serving.
Notes
- Ensure phyllo sheets are kept covered to prevent drying.
- Chill the cheesecake for at least 4 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg