Honey Pistachio Baklava Cheesecake

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Layers of golden phyllo pastry, a creamy cheesecake center, and a crunchy, honey-soaked pistachio filling come together in this showstopping dessert. The Honey Pistachio Baklava Cheesecake is a fusion of Middle Eastern sweetness and rich Western indulgence. Imagine the crispy, sticky goodness of traditional baklava wrapped around a luscious vanilla cheesecake base.

This hybrid dessert delivers texture, flavor, and visual appeal in every bite. Whether you’re serving it for a festive dinner or an indulgent weekend treat, it’s bound to captivate your guests. Sweet syrup drizzles down each layer, enhancing the nuttiness of the pistachios and balancing the tang of the cream cheese. One slice simply won’t be enough.

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Ingredients for this Honey Pistachio Baklava Cheesecake

For the Baklava Crust & Topping:

• 1 package of phyllo dough, thawed
• 1 1/2 cups unsalted butter, melted
• 2 cups shelled pistachios, roughly chopped
• 1/2 cup granulated sugar
• 1 tsp cinnamon (optional)

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the Honey Syrup:

• 3/4 cup honey
• 1/2 cup water
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 tsp orange blossom water (optional)

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Step 1: Prepare the Honey Syrup

Combine honey, water, sugar, lemon juice, and orange blossom water in a saucepan. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool completely.

Step 2: Preheat and Prep

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside with foil to prevent leaks.

Step 3: Build the Baklava Base

Brush each sheet of phyllo with melted butter and layer about 10-12 sheets into the springform pan, allowing the edges to overhang. Sprinkle a generous layer of pistachios and sugar (with cinnamon if using).

Step 4: Add Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, then stir in vanilla and sour cream. Pour over the pistachio layer and smooth the top.

Step 5: Add the Top Baklava Layers

Layer another 10-12 sheets of buttered phyllo on top of the cheesecake mixture. Fold the overhanging edges over to enclose the cheesecake.

Step 6: Bake

Bake for 60-70 minutes, or until the center is set but still slightly wobbly. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.

Step 7: Final Assembly

Once cooled and set, drizzle the honey syrup over the top. Garnish with additional chopped pistachios for a stunning finish.

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Frequently Asked Questions

How do I keep the phyllo layers crispy?

Make sure each sheet is well-buttered and baked thoroughly. Let the cheesecake cool completely before refrigerating to avoid condensation.

Can I use other nuts?

Yes! Walnuts or almonds work beautifully in this recipe, though pistachios offer a unique flavor and color.

What if I don’t have orange blossom water?

You can skip it or substitute with a dash of rose water or even a bit of vanilla extract.

Can I make this ahead of time?

Absolutely. This dessert tastes even better the next day as the flavors meld. Just wait to pour the syrup until right before serving.

Is it overly sweet?

Not at all. The tangy cheesecake balances the sweetness of the honey syrup and nuts.

Can I use a store-bought crust?

Not for this hybrid dessert. The phyllo is key to mimicking the traditional baklava texture and layering.

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