Description
Honey Pistachio Baklava Cheesecake is a decadent fusion dessert combining the crisp, buttery layers of phyllo dough with a smooth, creamy cheesecake filling, topped with a sweet and crunchy honey-pistachio glaze. This unique dessert blends Mediterranean-inspired flavors with classic cheesecake for a rich and elegant treat perfect for special occasions or indulgent moments.
Ingredients
Scale
For the Phyllo Crust:
- 8 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup honey
For the Honey-Pistachio Topping:
- 1/2 cup chopped pistachios
- 1/4 cup honey
- 1 tablespoon unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare Phyllo Dough: Lay out the phyllo sheets on a clean surface. Brush each sheet with melted butter and sprinkle with sugar and cinnamon. Layer the sheets in a greased 9-inch springform pan, pressing gently to form the crust along the bottom and sides.
- Bake the Crust: Bake the layered phyllo crust for 10–12 minutes until golden and crisp. Remove from oven and let cool slightly to set the structure.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to ensure a lump-free base.
- Add Sugar and Honey: Mix in granulated sugar and honey, beating until fully combined for sweetness and flavor infusion.
- Incorporate Eggs and Flavorings: Add eggs one at a time, blending well after each. Stir in vanilla extract and sour cream until the filling is smooth and creamy.
- Pour Filling into Crust: Pour the cheesecake mixture evenly over the prepared phyllo crust, smoothing the top with a spatula for an even bake.
- Bake the Cheesecake: Bake in the oven for 40–50 minutes until the edges are golden and the center is mostly set with a slight jiggle that will firm as it cools.
- Melt Butter for Topping: In a small saucepan over medium heat, melt the unsalted butter to prepare the topping.
- Combine Topping Ingredients: Stir chopped pistachios and honey into the melted butter. Cook for 2–3 minutes, stirring constantly until the pistachios are coated and fragrant.
- Cool the Cheesecake: Remove the cheesecake from the oven and cool in the pan for 1 hour. Refrigerate for at least 4 hours or overnight to firm completely.
- Add Topping: Drizzle the warm honey-pistachio mixture over the chilled cheesecake just before serving for a crunchy glaze.
- Slice and Enjoy: Carefully remove the sides of the springform pan and slice the cheesecake. Serve and delight in the fusion of flavors.
Notes
- Ensure phyllo dough sheets stay covered with a damp towel to prevent drying out while assembling.
- Use room temperature ingredients for a smooth, even cheesecake batter.
- The honey-pistachio topping can be prepared ahead and gently reheated before drizzling.
- Allow the cheesecake to chill thoroughly to achieve clean slices.
- Store leftovers refrigerated and consume within 3–4 days for best freshness.
