Greek Honey Pistachio Cheesecake (Printable View)
Creamy honey-infused cheesecake with crunchy pistachios on a buttery crust, offering Mediterranean flavors in every bite.
# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs (or digestive biscuits)
02 - 1/2 cup shelled pistachios, finely chopped
03 - 1/4 cup unsalted butter, melted
04 - 2 tablespoons honey
→ Cheesecake Filling
05 - 16 oz cream cheese, softened
06 - 1/3 cup Greek yogurt
07 - 1/3 cup honey
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon lemon zest
12 - Pinch of salt
→ Topping
13 - 1/3 cup shelled pistachios, roughly chopped
14 - 2 tablespoons honey, warmed
# How-To Steps:
01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine graham cracker crumbs, finely chopped pistachios, melted butter, and honey in a medium bowl. Mix until texture resembles wet sand. Press firmly into the bottom of the prepared pan.
03 - Bake crust for 8 minutes, then remove from oven and let cool slightly.
04 - Beat cream cheese in a large mixing bowl until smooth and creamy. Add Greek yogurt, honey, sugar, eggs, vanilla extract, lemon zest, and salt. Mix until fully combined and silky, taking care not to overmix.
05 - Pour cheesecake filling over cooled crust and smooth top with spatula. Bake for 30-32 minutes until center is just set but still slightly jiggly.
06 - Remove from oven and cool to room temperature, then refrigerate for at least 3 hours (preferably overnight) until fully chilled.
07 - Drizzle bars with warmed honey and sprinkle with roughly chopped pistachios before slicing into 12 bars.
# Expert Advice:
01 -
- The combination of creamy cheesecake and floral honey hits a perfect sweet note that's not cloying
- That pistachio crust adds such a wonderful crunch and nutty depth you won't find in ordinary cheesecake
02 -
- Overbaking creates cracks and a dry texture, so pull them out when that center still has a slight wobble
- Rather than rushing the chilling process, let these set overnight for the smoothest, most professional texture
03 -
- Roasting your pistachios at 350°F for 5 to 7 minutes before using them deepens their flavor significantly
- Run a thin knife around the edge of the pan before chilling to prevent cracking as it contracts