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Honey Pistachio Baklava Cheesecake
This Honey Pistachio Baklava Cheesecake combines the creamy decadence of cheesecake with the irresistible flavors of baklava. Featuring layers of phyllo dough, crunchy pistachios, and a luscious honey syrup, this fusion dessert is a showstopper for any occasion.
Ingredients
- For the Cheesecake:
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- For the Baklava Layers:
- 10 sheets phyllo dough thawed
- ½ cup unsalted butter melted
- 1 cup finely chopped pistachios
- ½ cup chopped walnuts
- For the Honey Syrup:
- ½ cup honey
- ½ cup water
- ¼ cup sugar
- 1 teaspoon lemon juice
- 1 cinnamon stick
- For Garnish:
- Extra chopped pistachios
- Drizzle of honey
Instructions
- Prepare the Cheesecake Batter
- Preheat the oven to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in Greek yogurt, vanilla extract, and cinnamon until combined.
- Prepare the Baklava Layers
- Grease a 9-inch springform pan. Layer 5 sheets of phyllo dough in the pan, brushing each with melted butter. Trim any excess dough. Sprinkle half of the pistachios and walnuts over the top.
- Add another 5 layers of phyllo dough, brushing each with butter, and sprinkle the remaining nuts.
- Assemble the Cheesecake
- Pour the cheesecake batter over the prepared phyllo and nut layers. Smooth the top with a spatula.
- Bake the Cheesecake
- Place the springform pan in a water bath (a larger pan filled with 1 inch of hot water). Bake for 60-70 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Prepare the Honey Syrup
- While the cheesecake cools, combine honey, water, sugar, lemon juice, and the cinnamon stick in a saucepan. Simmer for 10 minutes, then remove the cinnamon stick and let it cool.
- Chill and Finish
- Refrigerate the cheesecake for at least 3 hours or overnight. Once chilled, pour the cooled honey syrup over the top and garnish with chopped pistachios and a drizzle of honey.
- Serve
- Slice and serve this decadent dessert with extra syrup on the side if desired.
Notes
- Substitute almonds or pecans for the walnuts if preferred.
- Use store-bought phyllo dough for convenience, but keep it covered with a damp cloth to prevent drying out.
- Leftovers can be stored in the fridge for up to 5 days.
- For a more intense baklava flavor, sprinkle cinnamon and cloves between the nut layers.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 8gFat: 30gSaturated Fat: 15gSodium: 200mgFiber: 2gSugar: 25g