Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 1/2 cup finely ground pistachios
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 1/2 cup full-fat Greek yogurt, room temperature
- 1/4 cup honey
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 3/4 cup shelled pistachios, roughly chopped
- 1/3 cup honey for topping
- Pinch of flaky sea salt
Instructions
- Preheat your oven to 325°F and line a baking pan with parchment paper for easy removal later.
- In a medium bowl, mix together graham cracker crumbs, ground pistachios, sugar, cinnamon, and melted butter until it resembles wet sand.
- Spread the crust mixture evenly into the bottom of the prepared pan and bake for about ten minutes until lightly golden brown.
- In a stand mixer or using handheld beaters, blend room-temperature cream cheese until completely smooth—about two to three minutes should suffice.
- Add Greek yogurt, sugars, and honey to the cream cheese and mix until fully combined into a creamy consistency without lumps remaining.
- Add eggs one at a time on low speed after each addition until just combined; then gently stir in vanilla extract, lemon zest, lemon juice, and salt.
- Pour cheesecake filling over the cooled crust evenly smoothing out the top with a spatula beforehand.
- Bake for 35-40 minutes until they jiggle slightly when shaken gently after baking completes.
- Let cool in the oven cracked open slightly afterward before transferring onto a wire rack to cool completely.
- Refrigerate overnight or at least four hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg