Indulge in a luxurious fusion of classic cheesecake and the timeless flavors of baklava! This decadent dessert features a rich, creamy cheesecake filling, layers of crispy phyllo, crunchy pistachios, and a sweet honey drizzle. A stunning centerpiece for any gathering!
🕒 Prep Time: 30 minutes
🍰 Bake Time: 1 hour 10 minutes
⏲️ Chill Time: 4+ hours (preferably overnight)
🍽️ Servings: 12 slices
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup sour cream or Greek yogurt
- 2 tsp vanilla extract
For the Baklava Layer:
- 1 ½ cups finely chopped pistachios (plus extra for garnish)
- 1 tsp ground cinnamon
- ¼ cup granulated sugar
- 8-10 sheets of phyllo dough, thawed
- ½ cup unsalted butter, melted
For the Honey Syrup:
- ½ cup honey
- ¼ cup water
- ¼ cup sugar
- 1 tbsp lemon juice
Instructions
1️⃣ Prepare the Crust
- Preheat oven to 325°F (160°C).
- In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2️⃣ Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until just combined. Set aside.
3️⃣ Make the Baklava Layer
- In a bowl, mix the chopped pistachios, cinnamon, and sugar.
- Layer phyllo sheets over the baked crust: Brush each sheet with melted butter and stack about 4-5 sheets, trimming to fit.
- Sprinkle half of the pistachio mixture evenly over the phyllo layer.
- Pour half of the cheesecake mixture over the pistachios. Repeat layering with another set of phyllo sheets and the remaining pistachio mixture.
4️⃣ Assemble and Bake
- Pour the remaining cheesecake mixture on top, spreading evenly.
- Top with another 4-5 sheets of buttered phyllo, trimming if necessary.
- Bake for 60-70 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight for the best flavor.
5️⃣ Make the Honey Syrup
- In a small saucepan, combine honey, water, sugar, and lemon juice. Heat over medium heat until sugar is dissolved and the syrup thickens slightly.
- Drizzle the syrup over the chilled cheesecake, allowing it to soak in slightly.
6️⃣ Garnish and Serve
- Sprinkle extra chopped pistachios on top and drizzle with more honey if desired.
- Slice and serve chilled for a decadent, nutty treat.
🍽️ Tips for Success
- Phyllo Dough: Ensure it stays moist by covering it with a damp cloth while working.
- Layering: For a richer flavor, brush the phyllo with a mix of butter and a bit of honey.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Enjoy your Honey Pistachio Baklava Cheesecake! 🍯✨ Perfect for making any gathering extra special!
