Honey Pistachio Baklava Cheesecake
A stunning fusion dessert combining rich, creamy cheesecake with flaky baklava layers, drizzled in golden honey and topped with toasted pistachios. Perfect for special occasions or when you want to truly impress.
Ingredients
- Cream Cheese: 3 (8 oz) blocks, softened
- Honey: 1/2 cup
- Granulated Sugar: 3/4 cup
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- Phyllo Dough Sheets: 10-12 sheets
- Unsalted Butter: 1/2 cup, melted
- Shelled Pistachios: 1 1/4 cups, finely chopped
- Cinnamon: 1 teaspoon
- Lemon Zest: 1 teaspoon
- Heavy Cream: 1/4 cup
- Cornstarch: 1 tablespoon
- Crushed Baklava (optional): 1/2 cup
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, lemon zest, cream, honey, and cornstarch.
- Layer 6-8 phyllo sheets in the pan, brushing each with butter and letting edges hang over. Sprinkle half the pistachios and cinnamon.
- Pour cheesecake filling over the nut layer. Fold overhanging phyllo over the top, then layer 2 more buttered phyllo sheets and tuck in edges.
- Bake for 60-70 minutes until just set. Cover with foil if browning too quickly.
- While still warm, drizzle with honey and sprinkle with remaining pistachios and crushed baklava if using.
- Chill for at least 4 hours or overnight. Slice and serve cold or at room temp.
Notes
- Use room temperature cream cheese for a smoother filling.
- Keep phyllo sheets covered with a damp cloth to prevent drying out.
- Chilling overnight gives the best flavor and texture.
Find it online: https://dishmio.com/honey-pistachio-baklava-cheesecake/