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Pistachio Baklava Cheesecake Recipe

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  • Author: Chef
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

This Pistachio Baklava Cheesecake is a decadent fusion dessert that combines the flaky, buttery layers of traditional baklava with the creamy, tangy richness of cheesecake. Infused with aromatic cinnamon and generous crushed pistachios, it is finished with a luscious honey syrup that soaks into every layer, creating a perfect balance of crunchy, creamy, and sweet textures. Ideal for special occasions or indulgent treats, this bake offers a unique twist on two classic desserts baked together to create an unforgettable flavor experience.

Ingredients

Phyllo Base and Butter

  • 10 phyllo dough sheets
  • 1 cup unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • Pinch of salt

Nut Layer

  • 1 cup crushed pistachios

Honey Syrup

  • 1 cup honey
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/4 cup water

Instructions

  1. Preheat and Prepare Phyllo: Preheat your oven to 350°F (175°C). Carefully prepare the phyllo dough according to the package instructions to prevent drying out during preparation.
  2. Mix Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, sugar, eggs, sour cream, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and creamy, ensuring no lumps remain.
  3. Layer Phyllo and Butter: Place one sheet of phyllo dough in your baking dish and brush it generously with melted butter. Repeat this process, layering and buttering each sheet until all 10 sheets are used, creating a flaky phyllo base.
  4. Add First Cheesecake and Pistachio Layers: Spread a portion of the cream cheese filling evenly over the layered phyllo dough, then sprinkle a layer of crushed pistachios on top to add texture and flavor.
  5. Repeat Layering: Continue layering phyllo sheets brushed with butter, cheesecake mixture, and crushed pistachios alternately until all ingredients are used up, finishing with a top layer of phyllo.
  6. Bake the Cheesecake: Place the assembled dish into the preheated oven and bake for approximately 45-50 minutes, or until the top turns golden brown and the cheesecake filling is set but slightly jiggly in the center.
  7. Prepare Honey Syrup: While baking, combine honey, cinnamon, lemon juice, and water in a small saucepan. Warm gently over low heat, stirring occasionally until well mixed and slightly thickened. Remove from heat.
  8. Soak with Honey Syrup: Once the cheesecake is baked, immediately pour the warm honey syrup evenly over the hot dessert, allowing it to soak through the layers and infuse the flavors.
  9. Cool and Serve: Allow the Pistachio Baklava Cheesecake to cool completely at room temperature, enabling the syrup to settle and the flavors to meld. Slice carefully and serve for a delicious blend of crunchy, creamy, and sweet indulgence.

Notes

  • Handle phyllo dough carefully as it shrinks and dries quickly; keep covered with a damp towel while assembling.
  • For added crunch, toast the pistachios lightly before crushing.
  • If you prefer a thicker honey syrup, simmer it longer to reduce further, but avoid caramelizing.
  • This dessert can be refrigerated for up to 3 days; bring to room temperature before serving for the best texture.
  • Use full-fat cream cheese and sour cream for the creamiest cheesecake texture.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://saracooking.com/pistachio-baklava-cheesecake-recipe/