Pistachio-Walnut Cheesecake


  • 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


  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.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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