Honey Pistachio Baklava Cheesecake

Introduction

Honey Pistachio Baklava Cheesecake is a delightful dessert that combines the best of two worlds: the rich, creamy texture of cheesecake and the crunchy layers of baklava. This dessert is perfect for special occasions or simply to treat yourself. With its nutty flavors and sweet honey drizzle, it’s sure to impress everyone who tries it!

Why Make This Recipe

This recipe is not just about flavor; it’s about the experience of making something truly unique. The combination of baklava and cheesecake makes for a dessert that stands out. It’s also a fun way to get creative in the kitchen. Plus, who wouldn’t want to impress their friends and family with a gorgeous dessert that tastes as good as it looks? Honey Pistachio Baklava Cheesecake is also versatile, allowing you to customize it with different garnishes or flavors if you choose.

How to Make Honey Pistachio Baklava Cheesecake

Making this delicious cheesecake is easy if you follow some simple steps. Here’s how to do it.

Ingredients

1 package (16 oz) phyllo dough, thawed
1 1/2 cups unsalted pistachios, finely chopped
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 cup unsalted butter, melted
24 oz (3 packages) cream cheese, softened
3/4 cup granulated sugar
1/4 cup honey (plus extra for drizzling)
3 large eggs
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup honey (for syrup)
1/4 cup granulated sugar (for syrup)
1/4 cup water (for syrup)
1 tablespoon lemon juice (for syrup)
1/2 teaspoon vanilla extract (for syrup)
Chopped pistachios (for garnish)
Candied rose petals or dried rose buds (for garnish)
Fresh mint leaves or edible flowers (for garnish)

Directions

Prepare the Baklava Crust and Layers: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, mix the chopped pistachios, 1/2 cup sugar, and cinnamon. Set aside.
Lay one sheet of phyllo dough at the bottom of the springform pan, letting the edges hang over the sides. Brush lightly with melted butter.
Repeat with 9 more sheets, brushing each with butter and staggering the overhang for even coverage.
Sprinkle 1/3 of the pistachio mixture (about 1/2 cup) over the phyllo layers.
Add 4 more phyllo sheets, brushing each with butter, and sprinkle another 1/3 of the pistachio mixture.
Repeat with 4 more phyllo sheets and the final 1/3 of the pistachio mixture. Add 6 final phyllo sheets, brushing each with butter, to form the top of the baklava crust.
Fold the overhanging phyllo edges inward and brush with butter to seal.
Using a sharp knife, score the top layers lightly in a diamond or square pattern for easier slicing later.

How to Serve Honey Pistachio Baklava Cheesecake

When ready to serve, remove the cheesecake from the springform pan. Drizzle with extra honey and top with chopped pistachios, candied rose petals, or mint leaves for added beauty. Slice into pieces and enjoy!

How to Store Honey Pistachio Baklava Cheesecake

Store leftover cheesecake in an airtight container in the refrigerator. It should last for up to 5 days. You can also freeze pieces wrapped tightly in plastic wrap and then foil for up to 3 months. Just thaw in the fridge before serving.

Tips to Make Honey Pistachio Baklava Cheesecake

Make sure the phyllo dough is thawed completely to prevent tearing.
Use fresh ingredients for the best flavor, especially the honey and cream cheese.
Feel free to adjust the sweetness by using more or less sugar or honey based on your preference.

Variation

You can substitute pistachios with other nuts like walnuts or almonds to change the flavor. You can also mix in chocolate chips for a richer dessert!

FAQs

1. Can I use store-bought cheesecake filling instead of making my own?
Yes, you can use a store-bought cheesecake filling if you want to save time.

2. Is baklava difficult to make?
Not at all! While it requires layering, the process is straightforward. Just be patient with the phyllo dough.

3. Can I make this cheesecake a day in advance?
Yes! In fact, making it a day ahead enhances the flavors. Just store it in the fridge until you are ready to serve.

Enjoy your baking adventure with this fantastic Honey Pistachio Baklava Cheesecake! It’s a treat that everyone will love.

Honey Pistachio Baklava Cheesecake

A delightful dessert combining creamy cheesecake and crunchy baklava, perfect for special occasions or a sweet treat.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Cheesecake, Dessert

Cuisine American, Mediterranean

Servings 12 servings

Calories 320 kcal

Ingredients

Phyllo Crust

16 oz phyllo dough, thawed
1.5 cups unsalted pistachios, finely chopped
0.5 cup granulated sugar For crust
1 teaspoon ground cinnamon
1 cup unsalted butter, melted

Cheesecake Filling

24 oz cream cheese, softened
0.75 cup granulated sugar
0.25 cup honey Plus extra for drizzling
3 large eggs
0.5 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
0.25 teaspoon salt

Baklava Syrup

0.5 cup honey
0.25 cup granulated sugar
0.25 cup water
1 tablespoon lemon juice
0.5 teaspoon vanilla extract

Garnish

to taste Chopped pistachios
to taste Candied rose petals or dried rose buds
to taste Fresh mint leaves or edible flowers

Instructions

Preparation of Baklava Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
In a bowl, mix the chopped pistachios, 1/2 cup sugar, and cinnamon. Set aside.
Lay one sheet of phyllo dough at the bottom of the springform pan, letting the edges hang over the sides. Brush lightly with melted butter.
Repeat with 9 more sheets, brushing each with butter and staggering the overhang for even coverage.
Sprinkle 1/3 of the pistachio mixture (about 1/2 cup) over the phyllo layers.
Add 4 more phyllo sheets, brushing each with butter, and sprinkle another 1/3 of the pistachio mixture.
Repeat with 4 more phyllo sheets and the final 1/3 of the pistachio mixture.
Add 6 final phyllo sheets, brushing each with butter, to form the top of the baklava crust.
Fold the overhanging phyllo edges inward and brush with butter to seal.
Using a sharp knife, score the top layers lightly in a diamond or square pattern for easier slicing later.

Baking and Serving

Prepare the cheesecake filling by combining cream cheese, 3/4 cup sugar, 1/4 cup honey, eggs, sour cream, lemon juice, vanilla extract, and salt in a bowl.
Pour the filling over the prepared baklava crust.
Bake in the preheated oven for about 60 minutes or until set.
Let the cheesecake cool, then refrigerate for several hours or overnight.
Drizzle with extra honey and top with chopped pistachios, candied rose petals, or mint leaves before serving.

Notes

Make sure the phyllo dough is thawed completely to prevent tearing. Use fresh ingredients for the best flavor, especially the honey and cream cheese. Feel free to adjust the sweetness by using more or less sugar or honey based on your preference.

Keyword Baklava, Cheesecake, Dessert Recipe, Honey, Pistachio