Honey Pistachio Baklava Cheesecake
Honey Pistachio Baklava Cheesecake is a dazzling dessert that blends the crunch of baklava with the creaminess of cheesecake, topped with sweet honey syrup. This layered baklava dessert is a must-try for adventurous bakers and lovers of Middle Eastern flavors.
Ingredients
Cheesecake Filling:
- 24 oz 680g cream cheese, room temperature
- ¾ cup 150g granulated sugar
- 3 large eggs
- ½ cup 120g sour cream
- 1 tsp vanilla extract
- ¼ tsp salt
Baklava Layers:
- 1 cup 150g shelled pistachios, finely chopped
- ½ cup 50g walnuts, finely chopped
- 1 tsp ground cinnamon
- ½ tsp ground cardamom optional
- 16 –20 sheets phyllo dough thawed
- ½ cup 113g unsalted butter, melted
Honey Syrup:
- ½ cup 120ml honey
- ¼ cup 60ml water
- ¼ cup 50g granulated sugar
- 1 tsp lemon juice
- 1 cinnamon stick
Instructions
Prep and Layer Phyllo
- I preheat the oven to 325°F (163°C) and line a 9-inch springform pan with parchment. I mix 1 cup chopped pistachios, ½ cup chopped walnuts, 1 tsp cinnamon, and ½ tsp cardamom (if using). I brush a phyllo sheet with melted butter, lay it in the pan with edges overhanging, and repeat for 8–10 layers, sprinkling nut mixture every 3 layers for this Middle Eastern cheesecake.
Make Cheesecake Filling
- I beat 24 oz cream cheese and ¾ cup sugar until smooth. I add 3 eggs one at a time, then ½ cup sour cream, 1 tsp vanilla, and ¼ tsp salt, mixing just until combined to avoid cracks in this nutty cheesecake fusion.
Add Top Phyllo Layers
- I layer 8–10 more buttered phyllo sheets over the filling, folding or crimping edges for a rustic look. I lightly score the top to allow steam to escape, ensuring a crisp layered baklava dessert.
Bake
- I place the pan on a baking sheet and bake for 1 hour to 1 hour 10 minutes, until the center is set but slightly jiggly. I let it cool completely, then chill in the fridge for at least 4 hours, preferably overnight, for this Middle Eastern cheesecake.
Make Honey Syrup
- In a saucepan, I combine ½ cup honey, ¼ cup water, ¼ cup sugar, 1 tsp lemon juice, and 1 cinnamon stick. I simmer for 5–7 minutes, cool slightly, and drizzle over the chilled nutty cheesecake fusion, garnishing with extra pistachios.
Notes
- Use clarified butter for crisper phyllo layers.
- Score top phyllo to prevent sogginess.
- Chill cheesecake fully before adding syrup.
- Phyllo should be covered with a damp towel while working to prevent drying.
- Add rosewater or orange blossom to syrup for extra flair.
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