Honey Pistachio Baklava Cheesecake
Ingredients:
For the Baklava Layer:
1 package phyllo dough
1 1/2 cups shelled pistachios, finely chopped
1/2 cup unsalted butter, melted
1/2 cup honey
1 teaspoon ground cinnamon
For the Cheesecake Layer:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the Honey Syrup:
1/2 cup honey
1/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
For Garnish:
Additional chopped pistachios
Honey drizzle
Directions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
Prepare the Baklava Layer: In a bowl, combine the finely chopped pistachios and ground cinnamon. Lay one sheet of phyllo dough in the prepared pan and brush with melted butter. Repeat layering and brushing with butter until you have used half of the phyllo sheets. Sprinkle half of the pistachio mixture evenly over the top. Repeat layering with remaining phyllo sheets and pistachio mixture. Using a sharp knife, carefully cut the baklava into squares or diamonds.
Bake the baklava layer for 25-30 minutes, or until golden brown and crispy. Remove from oven and let it cool slightly.
Prepare the Cheesecake Layer: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the cheesecake batter over the slightly cooled baklava layer in the springform pan. Smooth the top with a spatula.
Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Prepare the Honey Syrup: In a small saucepan, combine the honey, water, lemon juice, and vanilla extract. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.
Once the cheesecake has cooled to room temperature, drizzle the honey syrup over the top. Garnish with additional chopped pistachios and a honey drizzle, if desired.
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 5 hours (including chilling time)
Kcal: 350 kcal | Servings: Makes 10-12 servings