Honey Pistachio Baklava Cheesecake
A decadent dessert that combines the rich, nutty flavors of baklava with the creamy indulgence of cheesecake, making it an irresistible treat for any occasion.
Ingredients
For the Baklava Crust
- 1.5 cups finely chopped pistachios Use fresh pistachios for the best flavor.
- 1 tsp cinnamon
- 1/4 cup granulated sugar
- 1/2 cup melted butter For brushing phyllo layers.
- 8 sheets phyllo dough Delicate sheets to create the crust.
For the Cheesecake Filling
- 24 oz cream cheese, softened 3 blocks at 8 oz each.
- 3/4 cup granulated sugar
- 3 large eggs At room temperature.
- 1 tsp vanilla extract
- 1/4 cup honey Rich and floral.
- 1/2 cup sour cream For additional creaminess.
For Garnish
- 1/3 cup honey, warmed For drizzling on top.
- 1/2 cup chopped pistachios For garnishing.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a springform pan.
- Layer 4 sheets of phyllo dough in the pan, brushing each layer with melted butter.
- In a mixing bowl, combine finely chopped pistachios, cinnamon, and sugar. Sprinkle half over the phyllo layers.
- Add 4 more sheets of phyllo on top, brushing with melted butter, then sprinkle the remaining nut mixture.
Cheesecake Filling
- In another bowl, beat softened cream cheese with sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract, honey, and sour cream.
- Pour the cheesecake filling over the baklava crust, spreading evenly.
Baking
- Bake in the preheated oven for 55-65 minutes until the center is set but slightly jiggles.
- Allow to cool completely, then chill in the fridge for at least 4 hours or overnight.
Serving
- Before serving, warm the honey and drizzle over the cheesecake.
- Garnish with chopped pistachios.
Notes
Use fresh pistachios for the best flavor. Store in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.