Honey Pistachio Baklava Cheesecake is a delightful fusion of two classic desserts: rich cheesecake and flaky baklava. Here’s how to make it:
Ingredients:
For the Baklava Layers:
- 1 package phyllo dough (thawed according to package instructions)
- 1 cup unsalted butter (melted)
- 1 ½ cups pistachios (finely chopped)
- 1 ½ tsp cinnamon
- 1 cup honey
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese (softened)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup heavy cream
For the Honey Syrup:
- 1 cup honey
- ½ cup water
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions:
1. Prepare the Baklava Layer:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the chopped pistachios with cinnamon and set aside.
- Brush a 9-inch springform pan with melted butter. Layer 5 sheets of phyllo dough in the bottom of the pan, brushing each sheet generously with butter.
- Sprinkle a thin layer of the pistachio mixture over the phyllo.
- Repeat the process, layering 4-5 sheets of phyllo, brushing with butter, and adding pistachios, until you’ve used about half of the phyllo dough. Save the remaining phyllo for the top layer.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add vanilla extract and heavy cream, and beat until well combined.
- Pour the cheesecake batter over the prepared baklava layers in the springform pan.
3. Add the Top Baklava Layer:
- Continue layering the remaining phyllo sheets on top of the cheesecake batter, brushing each layer with butter and adding the remaining pistachios.
- Finish with 5-6 buttered phyllo sheets.
4. Bake the Cheesecake:
- Bake the cheesecake for 60-70 minutes, or until the center is set and the top is golden brown. If the top browns too quickly, cover loosely with aluminum foil.
- Let the cheesecake cool completely in the pan.
5. Make the Honey Syrup:
- While the cheesecake is cooling, combine the honey, water, sugar, and lemon juice in a saucepan. Bring to a boil over medium heat, stirring occasionally. Once it reaches a boil, reduce the heat and let it simmer for 10 minutes.
- Remove from heat and stir in the vanilla extract.
6. Assemble the Baklava Cheesecake:
- Once the cheesecake has cooled, carefully remove it from the springform pan.
- Pour the honey syrup evenly over the top of the cheesecake, allowing it to soak into the baklava layers.
- Garnish with more chopped pistachios, if desired.
Serving:
- Slice the cheesecake with a sharp knife (run it under warm water for cleaner cuts) and serve chilled or at room temperature. The cheesecake can be stored in the fridge for up to 5 days.
This Honey Pistachio Baklava Cheesecake combines the flaky, nutty goodness of baklava with the creamy decadence of cheesecake for a truly unforgettable dessert!