These pistachio cheesecake bars combine a buttery graham cracker crust with creamy cheesecake, a crispy pistachio kanafeh layer, and silky chocolate ganache topping. The contrast of textures—from crunchy to creamy to smooth—makes them a standout dessert.
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In a large bowl, use a hand mixer to beat the room temperature cream cheese and granulated sugar until smooth and creamy.
Beat in the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, a pinch of salt, heavy cream, and sour cream until just combined.
To make the crust, pulse the graham crackers in a food processor until they form fine crumbs.
In a separate bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until it resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of a parchment-lined square baking pan.
Pour the cheesecake filling over the crust. Tap the pan on the counter to release any air bubbles.
Bake the cheesecake until the center is almost set. Let it cool completely, then chill in the refrigerator.
While the cheesecake cools, prepare the pistachio layer. Fry the shredded phyllo dough in oil over medium heat until golden brown and crispy.
Drain the fried phyllo dough and mix it into the pistachio butter until well combined.
To make the ganache, place chocolate chips in a heatproof bowl. Pour hot heavy cream over the top, cover, and let sit for 5 minutes. Stir until smooth.
Once the cheesecake is fully chilled, spread the pistachio-kanafeh mixture evenly over the top.
Pour the chocolate ganache over the pistachio layer and spread it to the edges.
Garnish with crushed pistachios. Chill again until the ganache is set, about 1-2 hours.
Slice into bars and enjoy.
Store covered in the refrigerator for up to 5 days. Serve chilled; room temperature softens the cheesecake. Freeze unbaked bars for up to 3 months.
9×13 baking pan or equivalent · Stand mixer or hand mixer · Skillet or dry pan for toasting pistachio layer
Yes. Assemble and refrigerate for up to 2 days before serving. Add the chocolate ganache within a few hours of serving for best texture.
Toast the pistachio mixture in a dry skillet over medium heat until fragrant and golden, 3–4 minutes, stirring constantly to prevent burning.
Substitute equal parts Greek yogurt or use all heavy cream, though this will slightly alter the tang and texture.
Use a hot, wet knife, wiping it clean between cuts. Chill the bars for at least 2 hours before slicing for cleaner edges.
Yes, freeze for up to 3 months in an airtight container. Thaw in the refrigerator overnight before serving.
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