Description
This luxurious pistachio baklava cheesecake combines the creamy richness of cheesecake with the crispy, nutty layers of baklava. It features a flaky phyllo crust, a smooth cheesecake filling, and a crunchy pistachio topping drizzled with honey syrup.
Ingredients
Units
Scale
For the Phyllo Crust:
- 10 sheets phyllo dough
- 1/4 cup (60g) melted butter
- 1/2 cup (75g) chopped pistachios
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream
For the Baklava Topping:
- 1/2 cup (75g) chopped pistachios
- 1/4 cup (60g) honey
- 1/4 teaspoon cinnamon
For the Honey Syrup:
- 1/2 cup (120ml) honey
- 1/4 cup (60ml) water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Phyllo Crust:
- Preheat oven to 350°F (175°C).
- Grease a springform pan and layer phyllo sheets, brushing each with melted butter and sprinkling chopped pistachios between layers.
- Trim the edges and bake for 10 minutes until lightly golden.
- Make the Cheesecake Filling:
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and heavy cream.
- Pour into the pre-baked phyllo crust and bake for 30-35 minutes until set.
- Prepare the Baklava Topping:
- Mix chopped pistachios with honey and cinnamon.
- Spread over the cooled cheesecake.
- Make the Honey Syrup:
- In a saucepan, heat honey, water, lemon juice, and vanilla extract until slightly thickened.
- Drizzle over the cheesecake before serving.
- Serve and Enjoy:
- Let the cheesecake chill for at least 2 hours before slicing.
Notes
- Use room-temperature ingredients for a smoother cheesecake.
- Allow the cheesecake to fully cool before adding the honey syrup to prevent sogginess.
