Baklava Pistachio Cheesecake

why make this recipe

Baklava Pistachio Cheesecake is a delightful fusion of two beloved desserts. This recipe brings together the rich flavors of traditional baklava and the creamy texture of cheesecake. The combination of crunchy filo, sweet honey, and creamy cheese makes it an irresistible treat for any occasion. Whether for a family gathering or a special celebration, this cheesecake will impress your guests and leave them wanting more.

how to make Baklava Pistachio Cheesecake

Ingredients:

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

Directions:

1. Preheat the oven to 350°F (175°C).
2. For the crust, blend the softened butter, powdered sugar, and salt in a bowl until creamy.
3. Gradually mix in the flour and chopped pistachios. Press the mixture into a greased 9-inch springform pan.
4. Bake the crust for 10-12 minutes until it is lightly golden.
5. For the baklava topping, layer the filo sheets on a baking sheet, brushing each sheet with melted butter.
6. Sprinkle the chopped pistachios mixed with sugar over the layers. Drizzle with lemon juice, water, and honey before baking for about 20 minutes until golden.
7. For the filling, beat the cream cheese in a bowl until smooth. Then, add honey, eggs, egg yolk, sour cream, and salt. Mix until well combined.
8. Pour the cheese filling over the cooled crust and top with pieces of baklava.
9. Bake for 40-45 minutes until the cheesecake is set.
10. Cool completely at room temperature before refrigerating for at least four hours.

how to serve Baklava Pistachio Cheesecake

Serve the Baklava Pistachio Cheesecake chilled. Slice it into wedges and place them on dessert plates. You can drizzle some extra honey on top or sprinkle additional chopped pistachios for garnish. This dessert pairs well with a cup of tea or coffee.

how to store Baklava Pistachio Cheesecake

Store any leftover cheesecake in the refrigerator. Make sure to cover it with plastic wrap or keep it in an airtight container. It will stay fresh for up to 4-5 days in the fridge. For longer storage, you can freeze the cheesecake for up to 2 months. Just make sure to wrap it well to prevent freezer burn.

tips to make Baklava Pistachio Cheesecake

• Make sure the butter is softened to room temperature for the best texture in the crust.
• Take your time layering the filo dough for the baklava topping; it will create a beautifully crunchy layer.
• Allow the cheesecake to cool completely before refrigerating to ensure the best texture.
• If using frozen filo dough, let it thaw in the refrigerator overnight before use.

variation

You can try adding different nuts, such as walnuts or almonds, to the baklava topping for a unique flavor. Additionally, you could incorporate some spices like cinnamon into the cream cheese filling for added warmth.

FAQs

Can I use different flavors of cheesecake?
Yes, you can easily customize the cheesecake filling by adding flavors like vanilla or orange.

Is baklava cheesecake gluten-free?
The traditional filo dough contains gluten, but gluten-free filo is available if you need a gluten-free option.

How long does it take to make Baklava Pistachio Cheesecake?
The preparation time is about 30 minutes, and the baking time is around 1 hour. Plus, remember to refrigerate it for at least four hours before serving.

Baklava Pistachio Cheesecake

A delightful fusion of traditional baklava and creamy cheesecake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine Mediterranean

Servings 12 servings

Calories 450 kcal

Ingredients

  

For the crust

• 3/4 cup unsalted butter, softened Make sure to soften to room temperature.
• 3/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour
• 1 cup chopped pistachios For the crust.

For the baklava topping

• 14 oz store-bought filo (phyllo) dough
• 1 cup finely chopped pistachios
• 1/3 cup butter, melted and cooled
• 3 tablespoons white sugar
• 1 teaspoon lemon juice
• 1/4 cup water
• 1/4 cup honey

For the filling

• 24 oz cream cheese Ensure it's at room temperature.
• 1/3 cup honey
• 2 large eggs
• 1 large egg yolk
• 1/2 cup sour cream, 15-20% fat
• 1/4 teaspoon salt

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• Blend the softened butter, powdered sugar, and salt in a bowl until creamy.
• Gradually mix in the flour and chopped pistachios, then press the mixture into a greased 9-inch springform pan.

Crust Baking

• Bake the crust for 10-12 minutes until it is lightly golden.

Baklava Topping

• Layer the filo sheets on a baking sheet, brushing each sheet with melted butter.
• Sprinkle the chopped pistachios mixed with sugar over the layers.
• Drizzle with lemon juice, water, and honey.
• Bake the baklava topping for about 20 minutes until golden.

Filling

• Beat the cream cheese in a bowl until smooth.
• Add honey, eggs, egg yolk, sour cream, and salt and mix until well combined.
• Pour the cheese filling over the cooled crust and top with pieces of baklava.

Final Baking

• Bake for 40-45 minutes until the cheesecake is set.
• Cool completely at room temperature before refrigerating for at least four hours.

Notes

This dessert can be served chilled. Optional garnishes include extra honey or chopped pistachios. Store leftovers covered in the refrigerator for up to 4-5 days.

Keyword Baklava, Cheesecake, Dessert, Fusion, Pistachio