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Pistachio Baklava Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 23 reviews
  • Author: Aiko
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Description

This Pistachio Baklava Cheesecake is a decadent fusion dessert combining the flaky layers of traditional phyllo dough with a smooth, creamy cheesecake filling and crunchy crushed pistachios. Topped with a warm honey-cinnamon syrup, it offers a perfect balance of sweet, nutty, and creamy flavors that make it an irresistible treat for baklava and cheesecake lovers alike.

Ingredients

Scale

Phyllo and Butter

  • 10 phyllo dough sheets
  • 1 cup unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • Pinch of salt

Nuts

  • 1 cup crushed pistachios

Honey Syrup

  • 1 cup honey
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/4 cup water

Instructions

  1. Preheat and Prepare Phyllo: Preheat your oven to 350°F (175°C). Carefully prepare the phyllo dough according to the package instructions to prevent it from drying out during preparation.
  2. Mix Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, sugar, eggs, sour cream, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and creamy without any lumps.
  3. Layer Phyllo and Butter: Place one sheet of phyllo dough in your baking dish and brush it generously with melted butter. Repeat this process with all 10 sheets, layering and buttering each sheet to create a flaky phyllo base.
  4. Add First Cheesecake and Pistachio Layers: Spread a portion of the cream cheese filling evenly over the layered phyllo dough, then sprinkle a layer of crushed pistachios on top to add texture and flavor.
  5. Repeat Layering: Continue layering phyllo sheets brushed with butter, cheesecake mixture, and crushed pistachios alternately until all ingredients are used, finishing with a top layer of phyllo.
  6. Bake the Cheesecake: Place the assembled dish into the preheated oven and bake for approximately 45-50 minutes, or until the top turns golden brown and the cheesecake filling is set but still slightly jiggly in the center.
  7. Prepare Honey Syrup: While the cheesecake bakes, combine honey, cinnamon, lemon juice, and water in a small saucepan. Warm it gently over low heat, stirring occasionally until well mixed and slightly thickened. Remove from heat.
  8. Soak with Honey Syrup: Once the cheesecake is baked, immediately pour the warm honey syrup evenly over the hot dessert, allowing it to soak through the layers and infuse the flavors.
  9. Cool and Serve: Allow the Pistachio Baklava Cheesecake to cool completely at room temperature so the syrup settles and the flavors meld. Slice carefully and serve for a delicious blend of crunchy, creamy, and sweet indulgence.

Notes

  • Be sure to keep the phyllo dough covered with a damp cloth during preparation to prevent it from drying out.
  • If desired, substitute pistachios with walnuts or almonds for a variation in flavor.
  • The honey syrup should be poured while warm to ensure it penetrates the layers well.
  • Allow the cheesecake to cool fully to achieve the best texture before slicing.
  • Store leftovers covered in the refrigerator for up to 4 days.

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Find it online: https://mydelicioushome.com/pistachio-baklava-cheesecake-recipe/