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Baklava Pistachio Cheesecake

Baklava Pistachio Cheesecake
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Baklava Pistachio Cheesecake is a delectable fusion of two beloved desserts that will impress your guests and elevate any gathering. This rich, creamy cheesecake marries the velvety texture of classic cheesecake with the nutty sweetness of traditional baklava, featuring layers of crispy filo dough and a honey-pistachio topping. Perfect for special occasions or a cozy night in, this showstopper dessert is as beautiful as it is delicious. You can prepare it ahead of time, allowing the flavors to meld beautifully for an unforgettable treat that everyone will adore.

Ingredients

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  • 3/4 cup (170 grams) unsalted butter, softened
  • 3/4 cup (95 grams) powdered sugar
  • 1/4 teaspoon salt
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1 cup (120 grams) chopped pistachios
  • 14 oz (400 grams) store-bought filo (phyllo) dough
  • 1 cup (120 grams) finely chopped pistachios
  • 1/3 cup (75 grams) butter, melted and cooled
  • 3 tablespoons (45 grams) white sugar
  • 1 teaspoon lemon juice
  • 1/4 cup (30 grams) water
  • 1/4 cup (50 grams) honey
  • 24 ounces (675 grams) cream cheese
  • 1/3 cup (125 grams) honey
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup (120 grams) sour cream, 15-20% fat
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. For the crust, mix softened butter, powdered sugar, and salt until creamy. Gradually add flour and chopped pistachios; press into a greased 9-inch springform pan. Bake for 10-12 minutes until lightly golden.
  3. For the baklava topping, layer filo sheets on a baking sheet, brushing each with melted butter and sprinkling with chopped pistachios mixed with sugar. Drizzle with lemon juice, water, and honey before baking for about 20 minutes until golden.
  4. For the filling, beat cream cheese until smooth; add honey, eggs, egg yolk, sour cream, and salt until combined.
  5. Pour filling over cooled crust and top with baklava pieces. Bake for 40-45 minutes until set but slightly jiggly in the center.
  6. Cool completely at room temperature, then refrigerate for at least four hours or overnight before serving.

Nutrition

Find it online: https://www.sweetfamilytable.com/baklava-pistachio-cheesecake/