Pistachio-Walnut Cheesecake

The combo of Biscoff cookies, nuts, and honey makes this cheesecake an all-star dessert.

Pistachio-Walnut Cheesecake
Photo:

Greg DuPree

Prep Time:
50 mins
Total Time:
10 hrs
Servings:
10

Speculoos, a crunchy cookie from Belgium often made with cinnamon, cloves, and nutmeg is just one of the clever ingredients that takes this cheesecake to new heights. (Speculoos are sold under the brand name Biscoff, but if you can't find them graham crackers work well in this recipe too!) The cookies are blitzed with pistachios and walnuts to make a nutty, buttery crust, and because the cookies are loaded with a warm, spiced flavor, there is no need to measure any other spices. Then comes the cheesecake filling, fluffy cream cheese sweetened with honey and brightened with lemon. The finishing touch is a sweet-and-tangy sour cream topping. Pro tip: starting with room-temperature cream cheese ensures a lump-free filling.

Ingredients

  • 1 cup lightly packed cookie crumbs (from 11 or 12 cookies, preferably Biscoff) 

  • 1/2 cup pistachios

  • 1/2 cup walnuts

  • 1/2 tsp kosher salt

  • 3 tbsp unsalted butter, melted

  • Nonstick baking spray

  • 24 oz cream cheese

  • 1/2 cup honey

  • 3 tbsp all purpose flour

  • 1 tsp lemon zest

  • 2 tsp vanilla extract

  • 2 tsp lemon juice

  • 3/4 cup plus 2 Tbsp. granulated sugar, divided

  • 2 cups sour cream, at room temperature, divided

  • 3 large eggs, at room temperature

Directions

  1. Preheat oven to 325°F. Pulse cookie crumbs, pistachios, walnuts, and 1/4 teaspoon salt in a food processor until finely ground. Add melted butter; pulse to combine.

  2. Press cookie crumb mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with baking spray. Place pan on a rimmed baking sheet. Bake until fragrant and just set, about 10 minutes. Place baking sheet on a wire rack; let crust cool for 30 minutes.

  3. Beat cream cheese with an electric mixer until smooth, 1 to 2 minutes. Add honey, flour, vanilla, lemon zest and juice, 3/4 cup sugar, 3/4 cup sour cream, and remaining 1/4 teaspoon salt. Beat on medium-low speed, stopping to scrape down sides of bowl as needed, until combined, about 1 minute. With mixer on low speed, add eggs, 1 at a time, beating until just combined after each addition. Pour cream cheese mixture into cooled crust; spread in an even layer.

  4. Place springform pan on baking sheet in oven. Bake cheesecake until edges are puffed and set but center 5 inches of cheesecake is still jiggly, 35 to 40 minutes.

  5. Meanwhile, stir together remaining 2 tablespoons sugar and 1 1/4 cups sour cream in a small bowl.

  6. Remove cheesecake from oven; dollop sour cream mixture over top and gently spread in an even layer. Return cheesecake to oven and bake until sour cream mixture is just set, 5 to 10 minutes. Let cool on wire rack for 1 hour. Refrigerate, uncovered, for at least 8 hours and up to 24 hours.

  7. Remove sides of springform pan; transfer cheesecake to a platter. Top with pistachios, walnuts, and honey. 

Nutrition Facts (per serving)

634 Calories
49g Fat
42g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 634
% Daily Value *
Total Fat 49g 63%
Saturated Fat 24g 118%
Cholesterol 161mg 54%
Sodium 411mg 18%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Total Sugars 29g
Protein 11g
Vitamin C 1mg 6%
Calcium 140mg 11%
Iron 2mg 12%
Potassium 307mg 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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