Description
Honey Pistachio Baklava Cheesecake is a decadent fusion dessert that combines the crisp, flaky texture of phyllo dough with the creamy richness of a classic cheesecake, enhanced by the sweet floral notes of honey and the crunch of pistachios. This recipe delivers a beautifully layered dessert perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Phyllo Crust:
- 8 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup honey
For the Honey-Pistachio Topping:
- 1/2 cup chopped pistachios
- 1/4 cup honey
- 1 tablespoon unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). This ensures that it reaches the right temperature for baking the crust and cheesecake evenly.
- Prepare Phyllo Dough: Lay out the phyllo sheets on a clean surface. Brush each sheet generously with melted butter, then sprinkle with sugar and cinnamon. Layer each sheet on top of the other inside a greased 9-inch springform pan, pressing gently to form an even crust covering the bottom and sides.
- Bake the Crust: Bake the prepared phyllo crust for 10-12 minutes until it’s golden and crisp. Remove it from the oven and allow it to cool slightly before adding the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Add Sugar and Honey: Add granulated sugar and honey to the cream cheese. Beat until the mixture is well combined and smooth, which will contribute sweetness and moisture.
- Incorporate Eggs: Add eggs one at a time, mixing well after each addition to maintain a smooth texture. Then stir in vanilla extract and sour cream until fully incorporated and creamy.
- Pour Filling into Crust: Pour the cheesecake filling into the prepared phyllo crust, spreading it evenly and smoothing the top with a spatula for a neat finish.
- Bake the Cheesecake: Return the cheesecake to the oven and bake for 40-50 minutes. The edges should be set and lightly golden, while the center may still jiggle slightly, firming as it cools.
- Melt Butter: In a small saucepan over medium heat, melt the unsalted butter to prepare the topping.
- Combine Topping Ingredients: Stir in chopped pistachios and honey into the melted butter. Cook for 2-3 minutes, stirring frequently until pistachios are well coated and fragrant.
- Cool the Cheesecake: Allow the cheesecake to cool in the pan for about 1 hour after baking. Afterward, refrigerate it for at least 4 hours or overnight to set fully.
- Add Topping: Before serving, drizzle the warmed honey-pistachio mixture over the top of the chilled cheesecake to add flavor and texture.
- Slice and Enjoy: Carefully remove the springform pan sides, slice the cheesecake, and serve. Savor the delightful combination of crunchy phyllo, creamy filling, and nutty-sweet topping.
Notes
- Make sure to thaw phyllo dough completely and cover it with a damp towel while working to prevent drying out.
- Use room temperature cream cheese and eggs for a smoother cheesecake filling.
- Don’t overbake the cheesecake; a slight jiggle in the center is normal and will firm up as it cools.
- For best flavor, prepare the cheesecake a day in advance to allow it to set fully and for the flavors to meld.
- You can substitute pistachios with walnuts or almonds if preferred.
