Pistachio Baklava Cheesecake
This pistachio baklava cheesecake blends two beloved desserts into one stunning treat. Creamy, nutty, and finished with honey, it's an impressive showstopper worth every minute.
Equipment
- 9-inch springform pan
- electric mixer
Ingredients
For the Phyllo Crust
- 8 sheets Phyllo Dough (thawed)
- 1/4 cup Unsalted Butter (melted)
- 1/3 cup Pistachios (finely ground)
For the Cheesecake Filling
- 24 oz Cream Cheese (3 blocks, room temperature)
- 3/4 cup Granulated Sugar
- 3 large Eggs
- 1 cup Sour Cream
- 3 tbsp Pistachio Paste
- 1 tsp Vanilla Extract
- 1 tbsp All-Purpose Flour
For the Honey Syrup
- 1/3 cup Honey
- 2 tbsp Water
- 1 tsp Lemon Juice
For Topping
- 1/4 cup Chopped Pistachios
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Lay one sheet of phyllo dough in the pan, brush with melted butter, and sprinkle with a bit of the ground pistachios. Repeat with all 8 sheets, rotating each slightly so the edges hang over the sides unevenly, creating a rustic look. Press the phyllo into the bottom and up the sides. Fold the overhanging edges inward to form a rim. Bake the crust for 8 to 10 minutes until lightly golden. Set aside and reduce the oven to 300°F (150°C).
- Beat the cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl frequently to avoid lumps.
- Add the eggs one at a time, mixing on low speed after each until just incorporated. Add the sour cream, pistachio paste, vanilla extract, and flour. Mix on low until everything is evenly combined. Do not overmix.
- Pour the filling into the cooled phyllo crust. Tap the pan gently on the counter to release air bubbles. Bake at 300°F for 55 to 65 minutes until the edges are set and the center has a slight jiggle when you gently shake the pan.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
- While the cheesecake cools, make the honey syrup by heating the honey, water, and lemon juice in a small saucepan over medium heat. Stir until combined and simmer for 2 minutes. Let cool.
- Remove the cheesecake from the oven, drizzle the honey syrup over the top, and scatter with chopped pistachios. Refrigerate for at least 4 hours, or overnight, before removing the springform ring and serving.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 28gProtein: 8gFat: 31g