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Baklava Pistachio Cheesecake Recipe

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★★★★★

4.6 from 109 reviews

This decadent Baklava Pistachio Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty flavors of baklava. A buttery pistachio crust supports a luscious cream cheese filling topped with crisp, honeyed filo layers, pistachios, and traditional baklava syrup, resulting in a dessert that is both visually stunning and irresistible in taste.

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 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

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 Oven: Set your oven to 350°F (175°C) to prepare for baking the crust, baklava topping, and cheesecake.
  2. Prepare Crust: In a bowl, blend the softened butter, powdered sugar, and salt until creamy. Gradually add the flour and chopped pistachios, mixing until combined. Press the dough evenly into a greased 9-inch springform pan to form the crust base.
  3. Bake Crust: Place the crust in the oven and bake for 10-12 minutes or until it becomes lightly golden. Remove and allow to cool.
  4. Make Baklava Topping: On a baking sheet, layer filo sheets one at a time, brushing each sheet generously with melted butter. Once layered, sprinkle the chopped pistachios mixed with sugar evenly over the top. Drizzle lemon juice, water, and honey over the nuts. Bake this topping for about 20 minutes until golden and crisp. Remove from oven and let cool, then break into pieces.
  5. Prepare Filling: In a large bowl, beat the cream cheese until smooth. Add honey, whole eggs, egg yolk, sour cream, and salt, then mix until the filling is creamy and well combined.
  6. Assemble Cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Evenly distribute the prepared baklava pieces on top of the filling.
  7. Bake Cheesecake: Bake the assembled cheesecake for 40-45 minutes or until the filling is set but still slightly jiggly in the center.
  8. Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least four hours to let it fully set before serving.

Notes

  • Ensure filo sheets are covered with a damp towel while assembling to prevent drying out.
  • Use unsalted butter to control the saltiness in the crust and baklava topping.
  • For easier slicing, chill the cheesecake thoroughly before cutting.
  • You can substitute pistachios with walnuts or almonds if preferred.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Keywords: Baklava, Pistachio, Cheesecake, Dessert, Filo dough, Honey, Mediterranean dessert

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