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The Best Baklava Pistachio Cheesecake Recipe

The Best Baklava Pistachio Cheesecake Recipe
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The Best Baklava Pistachio Cheesecake Recipe combines the crunchy, flaky phyllo layers of baklava with a smooth, creamy cheesecake filling and a nutty pistachio crunch. Infused with honey, cinnamon, and warm spices, this dessert offers a perfect fusion of textures and exotic flavors, ideal for special occasions or indulgent everyday treats.

Ingredients

Baklava Layers

  • Phyllo Dough (about 12-16 sheets)
  • Butter, melted (about 1 cup for brushing)

Cheesecake Filling

  • Cream Cheese (24 oz, softened to room temperature)
  • Granulated Sugar (1 cup)
  • Eggs (3 large, at room temperature)
  • Vanilla Extract (2 teaspoons)
  • Lemon Zest (1 teaspoon) or 2 tablespoons Lemon Juice
  • Cinnamon (1 teaspoon)
  • Nutmeg (1/2 teaspoon)

Nuts & Syrup

  • Chopped Pistachios (1 1/2 cups, plus extra for garnish)
  • Honey (1/2 cup)
  • Lemon Juice (1 tablespoon for syrup)
  • Cinnamon (1/2 teaspoon for syrup)

Instructions

  1. Prepare the Phyllo Layers: Carefully layer the phyllo dough sheets in your baking dish. Brush each sheet generously with melted butter to ensure they bake into a crisp, golden crust that mimics traditional baklava.
  2. Mix the Cheesecake Filling: In a large bowl, combine softened cream cheese, granulated sugar, eggs, vanilla extract, lemon zest, cinnamon, and nutmeg. Beat until smooth and creamy with no lumps to ensure the perfect cheesecake texture.
  3. Assemble Pistachio Layer: Spread a generous layer of chopped pistachios over the buttered phyllo base. Then gently pour the cheesecake mixture over the nuts to create a crunchy layer beneath the creamy filling.
  4. Add More Phyllo & Bake: Cover the cheesecake filling with additional buttered phyllo sheets, layering evenly. Bake in a preheated oven at 325°F (163°C) for 50 to 60 minutes, or until the top is golden and the center is just set but still slightly jiggles.
  5. Prepare Honey Syrup and Drizzle: While the cheesecake cools, warm honey with lemon juice and cinnamon on the stove to make a fragrant syrup. Pour the warm syrup evenly over the slightly warm cheesecake to soak the phyllo and infuse the signature baklava sweetness.
  6. Chill and Garnish: Refrigerate the cheesecake for several hours or preferably overnight to set perfectly. Before serving, garnish with extra chopped pistachios and a light drizzle of honey for an elegant finish.

Notes

  • Use Fresh Phyllo: Thaw phyllo dough overnight in the fridge to avoid tearing during layering.
  • Brush Butter Generously: Apply melted butter between each phyllo layer for optimal crispiness and golden color.
  • Room Temperature Ingredients: Bring cream cheese and eggs to room temperature for smoother filling and quicker mixing.
  • Don’t Overbake: Remove cheesecake when edges are set but center still slightly jiggles, for a creamy texture.
  • Honey Syrup Warm: Drizzle syrup while warm for better absorption into the phyllo layers.
  • Chill Properly: Allow enough chilling time (at least 4 hours or overnight) for flavors to meld and cheesecake to firm up.

Nutrition

Keywords: baklava cheesecake, pistachio cheesecake, baklava dessert, Middle Eastern cheesecake, pistachio dessert, honey cheesecake, phyllo cheesecake, nutty cheesecake

Find it online: https://recipesbykaeli.com/the-best-baklava-pistachio-cheesecake-recipe/