Baklava Pistachio Cheesecake
A delightful fusion of creamy cheesecake and crunchy baklava, featuring pistachios and honey, perfect for any occasion.
Ingredients
Crust
- 3/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup chopped pistachios
Baklava Topping
- 14 oz store-bought filo (phyllo) dough
- 1/3 cup butter, melted and cooled
- 3 tablespoons white sugar
- 1 teaspoon lemon juice
- 1/4 cup water
- 1/4 cup honey
- 1 cup finely chopped pistachios
Cheesecake Filling
- 24 oz cream cheese
- 1/3 cup honey
- 2 large eggs
- 1 large egg yolk
- 1/2 cup sour cream
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the softened butter, powdered sugar, and salt; mix until creamy.
- Gradually add in the all-purpose flour and chopped pistachios until they form a dough.
- Press the dough into a greased 9-inch springform pan and bake for 10-12 minutes until golden.
Baklava Topping
- Lay out the filo dough on a baking sheet, brushing each sheet with melted butter.
- Mix the finely chopped pistachios and sugar, sprinkling between layers of filo.
- Drizzle lemon juice, water, and honey over the top and bake for about 20 minutes until golden.
Cheesecake Filling
- Beat the cream cheese until smooth and creamy, and then add honey, eggs, and egg yolk, mixing until combined.
- Mix in the sour cream and salt.
Assembly
- Pour the cheesecake mixture over the cooled crust and level it out.
- Crumble or lay the baklava topping on top of the filling and bake for 40-45 minutes until the center is set.
Cooling
- Allow the cheesecake to cool completely at room temperature before refrigerating for at least four hours.
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Notes
For a polished presentation, slice the cheesecake evenly and garnish with chopped pistachios or a drizzle of honey.