Ingredients
Scale
- 1 package (16 oz) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1 cup chopped pistachios, divided
- 12 sheets phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon orange blossom water (optional, but adds a lovely floral note)
Substitution tips: If you don’t have sour cream, full-fat Greek yogurt works wonderfully to keep the cheesecake creamy. For a nut alternative, walnuts or almonds can replace pistachios, though pistachios remain my personal favorite for their unique flavor and color. If you can’t find orange blossom water, a splash of vanilla extra will still bring sweetness to your syrup.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter and set aside.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 3-4 minutes. This step reminds me of the countless afternoons Ouma and I spent hand-beating Mama Lou’s old recipe, laughing as the kitchen filled with sweetness.
- Add eggs one at a time, blending well after each addition. Stir in vanilla extract, sour cream, and ground cinnamon until fully combined.
- Pour the cream cheese mixture into the prepared pan and smooth the top with a spatula.
- Lay one sheet of phyllo dough over the cheesecake batter, carefully brushing it with melted butter. Repeat layering 6 sheets, brushing each with butter. Be gentle—phyllo is delicate, just like Mama Lou’s hands when she worked her magic in the kitchen.
- Sprinkle half of the chopped pistachios evenly over the phyllo layers.
- Repeat layering with the remaining 6 phyllo sheets, again brushing each with butter.
- Sprinkle the remaining pistachios on top for a beautiful, nutty finish.
- Bake in the preheated oven for 55-60 minutes, until the phyllo is golden brown and the cheesecake is set but still slightly jiggly in the center. I always watch carefully toward the end—this moment feels like waiting for my family to gather around the table, anticipation building.
- While the cheesecake bakes, prepare the syrup. In a small saucepan, combine honey, lemon juice, and orange blossom water. Warm over low heat, stirring occasionally until syrupy but not boiling. This syrup is the soul of the dessert, much like the honey Mama Lou drizzled over her baklava.
- Once the cheesecake is out of the oven, immediately drizzle the warm honey syrup evenly over the top, letting it soak into the layers.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Patience here truly pays off, as the flavors meld beautifully, much like the stories Ouma and I share over long dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
