Directions:
Prepare the Crust:
In a bowl, mix the crushed graham crackers, melted butter, and sugar until combined.
Press the mixture firmly into the bottom of a greased 8-inch springform pan.
Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar, vanilla extract, and rose water, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Add a few drops of pink food coloring and mix until the color is evenly distributed.
Assemble & Chill:
Pour the cheesecake filling over the chilled crust, smoothing the top.
Refrigerate for at least 4 hours or overnight for best results.
Decorate & Serve:
Top with whipped cream, chopped pistachios, and dried rose petals before serving.
Slice and enjoy this dreamy, floral dessert!
Nutritional Information:
Prep Time: 15 minutes | 
Chill Time: 4 hours | 
Total Time: 4 hours 15 minutes
Calories: ~280 kcal per slice | 
Servings: 8
Tips:
Adjust the amount of rose water based on your preference. For extra crunch, add crushed pistachios to the crust. Keep refrigerated and serve chilled for the best texture!
Growing up we didn’t have a lot. My mama made this regularly. It’s simple but tasty. Also taught me a thing or two about appreciation!.
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