Baklava Pistachio Cheesecake
Baklava Pistachio Cheesecake is a luxurious fusion dessert that combines a buttery pistachio shortbread crust, creamy honey-sweetened cheesecake filling, and a crisp baklava topping. Rich, elegant, and perfect for special occasions.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- baking sheets
- Oven
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour
- 1 cup chopped pistachios
- 14 oz filo (phyllo) dough
- 1 cup finely chopped pistachios
- 1/3 cup butter, melted and cooled
- 3 tbsp white sugar
- 1 tsp lemon juice
- 1/4 cup water
- 1/4 cup honey
- 24 oz cream cheese
- 1/3 cup honey
- 2 large eggs
- 1 egg yolk
- 1/2 cup sour cream
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together softened butter, powdered sugar, and salt. Mix in flour and chopped pistachios, then press evenly into a greased 9-inch springform pan.
- Bake the crust for 10–12 minutes until lightly golden. Remove and let cool.
- Layer filo sheets on a baking sheet, brushing each with melted butter. Sprinkle pistachios mixed with sugar over the layers, drizzle with lemon juice, water, and honey, then bake for 20 minutes until golden.
- Beat cream cheese until smooth. Add honey, eggs, egg yolk, sour cream, and salt, mixing until fully combined.
- Pour cheesecake filling over the cooled crust. Arrange baked baklava pieces on top and bake for 40–45 minutes until the center is set.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Use room-temperature ingredients for the smoothest cheesecake batter. Chill overnight for best texture and flavor. Slice with a warm knife for clean, professional-looking slices.