Description
Delicious honey pistachio cheesecake with a creamy filling and a crunchy crust.
Ingredients
Scale
- 250g Arnott’s Nice biscuits
- 125g butter, melted
- 500g cream cheese, softened
- 2/3 cup caster sugar
- 3 eggs
- 1/4 cup honey
- 80g pistachios, chopped
Instructions
- Prepare the Biscuit Crust: Crush the biscuits, melt the butter, and mix the two. Press into the base of a springform pan and chill.
- Make the Filling: Beat together cream cheese, sugar, and honey. Add eggs (if baking) and fold in pistachios.
- Bake or Refrigerate: Bake at 160°C (320°F) for 40-50 minutes or refrigerate for a no-bake version.
- Serve and Enjoy: Drizzle with honey, garnish with pistachios, and serve chilled.
Notes
- You can adjust the sweetness by adding more or less honey.
- For a gluten-free version, use gluten-free biscuits.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking or No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg