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Honey Pistachio Baklava Cheesecake

Honey Pistachio Baklava Cheesecake
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A decadent fusion of classic baklava and creamy cheesecake, featuring layers of crispy phyllo, honeyed pistachios, and a rich, tangy cream cheese filling.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (alcohol-free)
  • 1/4 cup sour cream
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 8 sheets phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 1 cup finely chopped pistachios
  • 1/4 cup honey
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in egg, vanilla extract, sour cream, lemon zest, and cinnamon until well combined. Set aside.
  3. Place one sheet of phyllo dough in the prepared pie plate, allowing excess to hang over the edges. Brush lightly with melted butter. Repeat with three more sheets of phyllo, brushing each with butter.
  4. Spread half of the chopped pistachios evenly over the phyllo layers.
  5. Pour the cream cheese mixture over the pistachios.
  6. Top with the remaining four sheets of phyllo dough, brushing each with melted butter. Trim any excess phyllo from the edges of the pie plate.
  7. Bake for 30-35 minutes, or until the cheesecake is set and the phyllo is golden brown.
  8. While the cheesecake bakes, prepare the honey syrup: In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer over medium heat, stirring until honey dissolves. Remove from heat.
  9. Once the cheesecake is out of the oven, immediately pour the warm honey syrup over the top.
  10. Let cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Notes

  • Ensure phyllo dough is completely thawed before using to prevent tearing.
  • Work quickly with phyllo dough as it dries out easily. Keep unused sheets covered with a damp cloth.
  • For best results, use unsalted pistachios and chop them finely.
  • Adjust the amount of honey syrup to your sweetness preference.

Nutrition

Find it online: https://richfeast.com/honey-pistachio-baklava-cheesecake/