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Mouthwatering Greek Honey Pistachio Cheesecake Bars

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  • Author: Savannah Miller
  • Total Time: 1 hour 15 minutes
  • Yield: 16 bars 1x

Description

These Greek Honey Pistachio Cheesecake Bars offer a delightful blend of textures and flavors. A buttery, spiced pistachio crust forms the base, topped with a rich, creamy cheesecake filling. After baking, the bars are generously drizzled with a fragrant honey syrup, infusing them with a delicate sweetness, and finished with a vibrant sprinkle of crushed pistachios for a satisfying crunch. The overall profile is a harmonious balance of sweet, tangy, and nutty notes.

Ingredients

Scale
  • 1 ½ Tassen Graham cracker crumbs
  • ½ Tasse gemahlene Pistazien
  • ¾ Tasse Zucker
  • 1 Teelöffel Zimt
  • ½ Tasse geschmolzene Butter
  • 16 Unzen Frischkäse, weich
  • 3 große Eier
  • 1 Tasse griechischer Joghurt, raumtemperatur
  • 1 Teelöffel Vanilleextrakt
  • 1 Esslöffel Zitronenschale
  • ½ Tasse Honig
  • ¼ Tasse Wasser
  • 2 Esslöffel Zitronensaft
  • Pistazien (zum Garnieren), gehackt

Instructions

  1. Prepare the Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. In a medium bowl, combine graham cracker crumbs, ground pistachios, sugar, and cinnamon. Pour in the melted butter and mix until well combined and crumbly. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool slightly while preparing the filling.
  2. Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes. Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the Greek yogurt, vanilla extract, and lemon zest until smooth. Do not overmix.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the pan. Gently tap the pan on the counter a few times to release any air bubbles. Bake for 35-45 minutes, or until the edges are set and the center jiggles only slightly when gently shaken.
  4. Cool and Chill: Remove the pan from the oven and let cool completely on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.
  5. Prepare the Honey Syrup: In a small saucepan, combine honey, water, sugar, and lemon juice. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool completely.
  6. Assemble and Serve: Once the cheesecake is chilled, use the parchment paper overhang to lift it out of the pan onto a cutting board. Drizzle the cooled honey syrup evenly over the top of the cheesecake. Sprinkle generously with chopped pistachios. Cut into bars and serve.

Notes

Ensure cream cheese and Greek yogurt are at room temperature for a smooth, lump-free filling.

For cleaner cuts, chill the cheesecake thoroughly and use a sharp knife wiped clean between each slice.

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4-5 days.

Finely grinding pistachios for the crust can be done in a food processor.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

Nutrition

  • Calories: 320
  • Fat: 20g
  • Carbohydrates: 32g
  • Protein: 6g

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Find it online: https://icefishinges.com/mouthwatering-greek-honey-pistachio-cheesecake-bars/