Discover a delicious twist on classic desserts with Baklava Pistachio Cheesecake, combining rich flavors for a heavenly treat. Satisfy your cravings!
Ingredients
Scale
1 ½ cups crushed phyllo dough
⅓ cup unsalted butter, melted
¼ cup granulated sugar
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon rose or orange blossom water (optional)
1 cup finely chopped pistachios
½ cup honey
¼ cup water
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed phyllo dough, melted butter, and granulated sugar. Mix until everything is beautifully coated.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10–12 minutes until set and lightly golden.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and mix well.
Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
Stir in the vanilla extract and if using, the rose or orange blossom water.
Pour the filling over the crust in the springform pan and smooth it out gently.
Bake for 55–60 minutes, until the edges look set but the center has a slight jiggle.
While the cheesecake is baking, prepare the baklava topping by combining honey, water, and cinnamon in a small saucepan. Heat until slightly thickened, about 5 minutes.
Remove from heat and stir in the chopped pistachios. Cool the cheesecake at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
Pour the pistachio topping over the cheesecake before serving.
Notes
This delightful dessert combines the luscious creaminess of cheesecake with the crunchy, syrupy essence of baklava, all while being dressed up in beautiful pistachios.
