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Honey Pistachio Baklava Cheesecake

A delicious fusion of creamy cheesecake and crunchy baklava, highlighting honey and pistachios for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Fusion, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Phyllo Base
  • 16 oz Phyllo Pastry 1 pack
  • 1 cup Unsalted Butter Melted
For the Cheesecake Filling
  • 16 oz Cream Cheese Softened
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Sour Cream
  • ¾ cup Honey
  • 1 cup Chopped Pistachios Plus extra for garnish
  • ½ tsp Ground Cinnamon
  • ¼ tsp Salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Unroll the phyllo pastry and lay it flat on a clean surface. Brush a 9-inch springform pan with melted butter.
  3. Layer 6 sheets of phyllo, brushing each one with more melted butter before adding the next.
Make the Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth.
  2. Add each egg one at a time, mixing well after each addition.
  3. Add the vanilla extract, sour cream, cinnamon, and salt, continuing to blend until smooth.
  4. Gently fold in the chopped pistachios and honey into the cheesecake mixture.
Assembly and Baking
  1. Pour the cheesecake filling into the prepared phyllo base, spreading evenly.
  2. Layer 5 more sheets of phyllo on top of the cheesecake, brushing each with melted butter.
  3. Cut diamond shapes on the surface without cutting all the way through the cheesecake.
  4. Bake for about 45-50 minutes, or until the edges are golden brown and the center is set.
Cooling and Serving
  1. Remove from the oven and allow to cool at room temperature.
  2. Refrigerate for at least 4 hours before serving.
  3. Just before serving, drizzle with honey and sprinkle crushed pistachios on top.

Notes

Store in the refrigerator for up to 5 days, covered tightly for freshness. Can be frozen for a month; thaw overnight in the fridge to serve.