Indulge in a delightful fusion of flavors with this Pistachio Baklava Cheesecake. This decadent dessert features a buttery pistachio crust, a rich and creamy cheesecake filling, and a crunchy baklava layer topped with sweet honey syrup. The combination of creamy cheesecake and the nutty, spiced layers of baklava creates a unique and irresistible treat that will impress any guest. Perfect for special occasions or simply to satisfy your sweet tooth, this cheesecake brings a taste of the Mediterranean to your dessert table.
Enjoy every luscious bite!
Ingredients:
For the Crust:
1 1/2 cups finely crushed pistachios
1/2 cup granulated sugar
1/2 cup melted butter
For the Cheesecake Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
For the Baklava Layer:
1 cup chopped pistachios
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup melted butter
10 sheets phyllo dough
For the Honey Syrup:
1/2 cup honey
1/4 cup water
1 tablespoon lemon juice
Directions:
Prepare the Crust:
Combine crushed pistachios, sugar, and melted butter in a bowl.
Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
Pour the filling over the crust. Set aside.
Assemble the Baklava Layer:
In a bowl, mix chopped pistachios, sugar, and cinnamon.
Place one sheet of phyllo dough on a flat surface, brush with melted butter, and sprinkle a thin layer of the pistachio mixture.
Repeat with remaining sheets, stacking them on top of each other.
Carefully place the layered phyllo on top of the cheesecake filling.
Bake:
Bake in a preheated 350°F (175°C) oven for 50 minutes, or until the cheesecake is set and the phyllo is golden brown.
Prepare the Honey Syrup:
In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Finish and Serve:
Remove the cheesecake from the oven and immediately pour the honey syrup over the hot baklava layer.
Let cool to room temperature, then refrigerate for at least 4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 5 hours 20 minutes (including chilling)
Kcal: 650 kcal per serving | Servings: 12 servings
