Description
Baklava pistachio cheesecake recipe combines 3 epic desserts Learn this simple tech for a musttry flaky phyllo rich cream cheese dessert hack
Ingredients
Scale
- 1 package (16 ounces) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 cup shelled pistachios, finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 blocks (8 ounces each) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup shelled pistachios, finely ground
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup honey
- 1/4 cup water
- 1 strip of lemon peel
- 1 cinnamon stick
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter.
- Unroll the thawed phyllo dough and cover it with a damp kitchen towel. Place one sheet into the pan, letting excess hang over the edges. Brush lightly with melted butter. Repeat, layering and buttering 10-12 sheets, staggering them to cover the bottom and sides.
- In a bowl, mix the chopped pistachios, 1/4 cup sugar, and cinnamon. Sprinkle this evenly over the buttered phyllo layers.
- Continue layering and buttering the remaining phyllo sheets over the nut layer. Tuck overhanging edges inwards. Score the top layers lightly in a diamond pattern.
- Bake the crust for 15-20 minutes, until golden and puffed. Remove from oven and set aside. Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Beat in the ground pistachios. Add eggs one at a time, mixing on low after each. Mix in sour cream, vanilla, and almond extract until uniform.
- Pour the filling over the pre-baked crust. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake at 325°F for 55-65 minutes. The edges should be set but the center should have a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Then, remove it and let it cool completely on a wire rack.
- While the cheesecake cools, combine honey, water, lemon peel, and cinnamon stick in a saucepan. Simmer for 5-7 minutes until slightly thickened. Remove from heat, discard lemon and cinnamon, and let cool.
- Once the cheesecake is room temperature, run a knife around the edge. Refrigerate for at least 6 hours, or overnight. Before serving, drizzle with syrup and garnish with extra pistachios.
Notes
A decadent dessert mash-up combining the flaky, honey-kissed layers of baklava with a silky, nutty pistachio cheesecake filling. Perfect for a show-stopping holiday centerpiece or a special treat.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12 servings
- Calories: 580 calories
- Sugar: 30 grams
- Fat: 42 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 12 grams