Description
A delectable dessert that combines the rich flavors of baklava with creamy cheesecake, topped with pistachios and drizzled with honey.
Ingredients
Scale
- 1 1/2 cups finely chopped pistachios
- 1 teaspoon cinnamon
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 8 sheets phyllo dough
- 3 (8 oz) blocks of cream cheese, softened
- 3/4 cup granulated sugar for the cheesecake filling
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1/2 cup sour cream
- 1/3 cup honey for drizzling
- 1/2 cup chopped pistachios for topping
Instructions
- Preheat your oven to 325°F (160°C) and grease a springform pan.
- Layer 4 sheets of phyllo dough in the pan, brushing each with melted butter.
- Combine finely chopped pistachios, cinnamon, and granulated sugar in a mixing bowl.
- Sprinkle half of this mixture over the layered phyllo.
- Add the remaining 4 sheets of phyllo on top, brushing each layer with melted butter.
- Sprinkle the rest of the pistachio mixture over the phyllo layers.
- Beat together softened cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, honey, and sour cream.
- Pour the cheesecake filling over the baklava crust, smoothing it out evenly.
- Bake for 55–65 minutes, or until the center is set with a slight jiggle.
- Cool to room temperature, then refrigerate for at least 4 hours to set.
- Drizzle warm honey over the cheesecake before serving and top with chopped pistachios.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. Use a sharp knife to cut clean edges.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg