Description
Indulge in the decadent fusion of baklava flavors and creamy cheesecake with this Honey Pistachio Baklava Cheesecake recipe. Layers of phyllo dough, pistachios, and honey syrup create a delightful Middle Eastern-inspired dessert that will impress your guests.
Ingredients
Scale
For the crust and layers:
- 1 1/2 cups finely chopped pistachios
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 10 sheets phyllo dough, thawed
- Additional melted butter for brushing
For the cheesecake filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup honey
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the honey syrup:
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- In a bowl, mix chopped pistachios, cinnamon, and 1/4 cup sugar. Set aside. Brush a sheet of phyllo with melted butter, fold to fit the pan, and place it in the bottom. Repeat with 4 more sheets, brushing each with butter and layering. Sprinkle half of the pistachio mixture over the phyllo. Repeat with 5 more buttered sheets and the rest of the nut mixture. Press gently and bake for 10 minutes, then cool slightly.
- For the filling, beat cream cheese until smooth. Add sugar, honey, and flour, mixing until combined. Add eggs one at a time, beating gently after each. Stir in sour cream and vanilla. Pour over the phyllo crust and smooth the top.
- Bake the cheesecake in a water bath for 55–65 minutes or until the center is just set. Turn off the oven and let it cool inside with the door cracked for 1 hour. Refrigerate at least 4 hours or overnight.
- To make the syrup, combine honey, water, lemon juice, and cinnamon in a small saucepan. Bring to a boil, then reduce to a simmer for 5 minutes. Let cool.
- Once the cheesecake is chilled, pour the syrup over the top and sprinkle with additional chopped pistachios if desired. Slice and serve.
Notes
- Phyllo dough dries quickly, so keep it covered with a damp towel while working.
- You can prepare the cheesecake a day ahead for the best flavor and texture.
- Add a touch of rose water to the syrup for a floral twist.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern, American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
