Ingredients
Scale
- 1 cup pistachios, finely ground
- 1/2 cup butter, melted
- 1 cup cream cheese, softened
- 1 cup Greek yogurt
- 3/4 cup sugar
- 1/4 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 6 sheets phyllo dough
- 1/4 cup melted butter (for layering)
- 1/2 cup honey (for drizzling)
- 1/2 cup chopped pistachios (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the ground pistachios with melted butter to form the crust. Press the mixture into the bottom of a greased springform pan.
- In a large mixing bowl, combine cream cheese, Greek yogurt, sugar, honey, eggs, and vanilla extract until smooth and creamy.
- Pour the cheesecake filling over the pistachio crust.
- Layer the phyllo dough on top, brushing each sheet with melted butter.
- Bake for 45-50 minutes until set.
- Allow to cool before drizzling with honey and topping with chopped pistachios.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Work quickly with phyllo to prevent drying out. Use room temperature cream cheese for a smooth filling. Store covered in the refrigerator for up to 4 days.
- 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: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg