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Baklava Pistachio Cheesecake Recipe

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★★★★★

4.7 from 57 reviews

This Baklava Pistachio Cheesecake combines the rich, creamy texture of cheesecake with the flaky, buttery layers of baklava topped with chopped pistachios and honey. A delightful dessert that marries classic Middle Eastern flavors with a classic American sweet, perfect for special occasions or indulgent treats.

Ingredients

Scale

Crust

  • 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

Baklava Topping

  • 14 oz (400 grams) store-bought filo (phyllo) dough
  • 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
  • 1 cup (120 grams) finely chopped pistachios

Cheesecake Filling

  • 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: Set your oven to 350°F (175°C) to ensure it’s ready for baking the crust and the final cheesecake later.
  2. Prepare the crust: In a mixing bowl, blend the softened butter, powdered sugar, and salt until creamy. Gradually incorporate the all-purpose flour and chopped pistachios, mixing until well combined. Press this mixture evenly into the bottom of a greased 9-inch springform pan to form the crust base.
  3. Bake the crust: Place the springform pan with the crust mixture into the preheated oven and bake for 10-12 minutes or until it turns lightly golden. Remove from the oven and allow it to cool.
  4. Prepare the baklava topping: On a baking sheet, layer the filo sheets one by one, brushing each sheet with melted butter to ensure flakiness. Once layered, sprinkle chopped pistachios mixed with sugar evenly over the top. Drizzle with lemon juice, water, and honey. Bake this baklava topping in the oven for about 20 minutes or until golden brown and crisp. Let it cool and then break into pieces.
  5. Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add honey, the eggs, egg yolk, sour cream, and salt. Mix everything together until the filling is smooth and well combined.
  6. Assemble and bake the cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Scatter pieces of the cooled baklava topping over the filling. Bake in the oven at 350°F (175°C) for 40-45 minutes or until the cheesecake is set but still slightly jiggly in the center.
  7. Cool and chill: Once baked, let the cheesecake cool completely at room temperature. After it reaches room temperature, refrigerate the cheesecake for at least four hours to allow it to set fully and develop flavors before serving.

Notes

  • Use fresh pistachios for the best flavor and crunch.
  • Be careful when working with filo dough as it is very delicate and dries out quickly; keep it covered with a damp towel when not in use.
  • Allow the baklava topping to cool completely before breaking it into pieces to avoid sogginess in the cheesecake.
  • For a richer flavor, use full-fat sour cream and cream cheese.
  • Ensure the cheesecake is fully chilled before slicing to get clean, neat servings.

Keywords: Baklava, Pistachio, Cheesecake, Dessert, Phyllo Dough, Honey, Cream Cheese, Middle Eastern, Fusion

Find it online: https://dinewithdylan.com/baklava-pistachio-cheesecake-recipe/