Description
Rich Honey Pistachio Baklava Cheesecake marries creamy cheesecake with crisp baklava layers. A dream dessert with sweet honey and crunchy pistachios.
Ingredients
Scale
- Baklava Crust:
- 1 (16-ounce) package frozen phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 cup shelled pistachios, finely chopped
- 1 teaspoon ground cinnamon
- Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream, full-fat
- 1 teaspoon vanilla extract
- Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1 teaspoon fresh lemon juice
- Garnish:
- 1/4 cup extra chopped pistachios
Instructions
- Prep the Phyllo & Pan:: First things first, get your phyllo dough out and let it come to room temp while you melt your butter. This is where I always get impatient and rush it, leading to torn sheets, oops! Brush a 9-inch springform pan with butter. Layer half your phyllo sheets into the pan, brushing each sheet generously with melted butter. Don’t worry if they overhang, we’ll deal with that later. It’s okay if it’s not perfect; mine never is!
- Build the Baklava Base:: Once you have about half the phyllo down, sprinkle a good layer of your chopped pistachios and cinnamon mix over it. Then, continue layering the remaining phyllo sheets, brushing each one with butter, just like before. This creates that wonderfully crispy, nutty Baklava Cheesecake base. I once forgot the cinnamon here, and it was still good, but that little spice really makes it pop, you know?
- Make the Cheesecake Filling:: In a large bowl, beat your room-temperature cream cheese and sugar until it’s super smooth and fluffy. This is key! Scrape down the sides often. Then, one at a time, beat in the eggs, mixing just until combined after each. Overmixing here can incorporate too much air, which can lead to cracks. Finally, fold in the sour cream and vanilla. It should smell creamy and sweet, like a dream!
- Assemble and Bake:: Carefully pour the cheesecake filling over your phyllo base in the springform pan. Now, this is important: wrap the bottom and sides of your springform pan with heavy-duty foil. I usually do two layers, just to be safe. We’re going to bake this beauty in a water bath, which helps it bake evenly and prevents cracks. I once skipped the water bath, and my cheesecake looked like the Grand Canyon. Don’t be like me!
- Bake and Cool the Honey Pistachio Baklava Cheesecake:: Bake in your preheated oven at 325°F (160°C) for about 60-75 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and let it cool slowly in the oven for an hour. This slow cooling is another crack-prevention trick. Then, remove from the water bath, take off the foil, and let it cool completely on a wire rack before chilling in the fridge for at least 6 hours, or even better, overnight. Patience, friend!
- Prepare Syrup & Garnish:: While the cheesecake chills, make your honey syrup. Combine honey, water, and lemon juice in a small saucepan. Bring it to a simmer, then reduce heat and let it gently thicken for about 5-7 minutes. Let it cool completely. Once your Honey Pistachio Baklava Cheesecake is fully chilled, remove it from the pan. Drizzle that gorgeous syrup all over the top, letting it seep into the phyllo layers. Garnish with more chopped pistachios. It looks so festive, honestly!