Description
Mediterranean dessert magic happens when honey pistachio baklava meets creamy cheesecake in this irresistible fusion. Sweet layers of phyllo, rich cream cheese, and nutty pistachios create a luxurious finale you’ll crave long after the last delectable bite.
Ingredients
Scale
Honey Pistachio Baklava Cheesecake Recipe
Nuts and Crust Ingredients:
- 1 cup finely chopped or ground pistachios
- 1 cup finely chopped or ground pecans
- 20 phyllo sheets (227 g)
- 1/4 cup sugar (brown or granulated)
- 1 teaspoon ground cinnamon
- 226 g (8 ounces) ghee or melted butter
Cheesecake Layer Ingredients:
- 452 g (16 ounces) cream cheese
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 g) sour cream or labneh
- 2 teaspoons pure vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- Lemon zest (optional)
Honey Syrup Ingredients:
- 1/2 cup (100 g) sugar
- 1/4 cup (60 g) water
- 1/4 cup (85 g) honey
- A few drops fresh lemon juice (optional)
Instructions
- Prepare ingredients by removing cream cheese, eggs, and sour cream from refrigerator to reach room temperature, preventing filling lumps. Finely chop pistachios into small, uniform pieces.
- Create cheesecake filling by beating cream cheese with sugar, vanilla, and salt until smooth. Incorporate sour cream and lemon juice, mixing thoroughly. Gently fold in eggs until just combined. Strain mixture through fine-mesh sieve to ensure silky texture.
- Prepare phyllo crust by warming ghee if solidified. Layer phyllo sheets in springform pan, rotating each sheet slightly and brushing generously with ghee. Continue layering until 10 sheets form the base, ensuring even coverage and slight overhang.
- Distribute half of chopped pistachios evenly across phyllo base. Layer additional four phyllo sheets, brushing each with ghee. Sprinkle remaining nuts over this layer.
- Complete phyllo layers with final five sheets, brushing each with ghee. Carefully fold overhanging edges upward, creating rustic, slightly ruffled border.
- Pour cheesecake filling gently into prepared crust, maintaining layered phyllo structure. Place springform pan on baking sheet to catch potential drips.
- Bake at 325°F for 60-70 minutes until filling is mostly set with slight center jiggle. Avoid overbaking to maintain creamy consistency.
- Simultaneously prepare honey syrup by combining sugar, water, and honey in small saucepan. Heat until sugar dissolves completely, simmering briefly to achieve slight thickening. Optional: add few drops of lemon juice for brightness.
- Remove cheesecake from oven and immediately drizzle warm syrup over phyllo edges, allowing absorption. Focus syrup distribution on crust rather than filling.
- Allow cheesecake to cool to room temperature, then refrigerate overnight. Chilling enables flavor melding and easier slicing.
Notes
- Use room temperature ingredients to prevent lumpy cheesecake and ensure smooth mixing.
- Chop pistachios finely for even texture and better distribution throughout the dessert.
- Strain the cheesecake filling through a sieve to achieve an ultra-creamy, silky-smooth consistency.
- Layer phyllo sheets carefully, brushing each with ghee to create a crisp, flaky crust that absorbs the honey syrup beautifully.
- Pour syrup primarily on phyllo edges to maintain the cheesecake’s structural integrity while adding sweetness.
- Chill overnight to develop deeper flavors and make slicing more precise.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 456
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg