Description
Silky honey cheesecake meets classic pistachio baklava in this Mediterranean dessert fusion that blends creamy textures with nutty crunch. Rich layers of phyllo and sweet cheese create an irresistible treat you’ll savor down to the last delectable bite.
Ingredients
Scale
Cheesecake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 1/4 cup sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese
- 1 cup honey
- 4 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
Baklava Topping:
- 2 cups chopped pistachios
- 1 cup phyllo dough sheets
- 1/2 cup melted butter
- 1/2 cup honey
- 1 tsp ground cinnamon
Additional Ingredients:
- 1/4 cup sugar
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, pressing the mixture firmly into the pan’s base to create a compact, even crust.
- Using an electric mixer, whip cream cheese until smooth and creamy, gradually incorporating honey and ensuring no lumps remain.
- Gently fold in eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Incorporate sour cream and vanilla extract, stirring until the filling achieves a consistent, velvety consistency.
- Pour the cheesecake mixture over the prepared graham cracker crust, spreading evenly to eliminate air pockets.
- Layer phyllo dough sheets, brushing each with melted butter, creating delicate, translucent layers.
- Sprinkle chopped pistachios between phyllo layers, ensuring an even distribution of nuts throughout the topping.
- Dust the phyllo-pistachio layers with ground cinnamon for added aromatic depth.
- Bake the cheesecake for 60-70 minutes, or until the center is slightly jiggly but set.
- Remove from oven and let cool at room temperature for 1 hour.
- Drizzle additional honey over the baklava topping, allowing it to seep into the layers.
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, carefully release the springform pan and garnish with extra chopped pistachios if desired.
Notes
- Elevate the crust by toasting graham cracker crumbs briefly before mixing with butter for a deeper, nuttier flavor profile.
- Prevent cheesecake cracking by using room temperature ingredients and avoiding overmixing, which introduces excess air.
- For a gluten-free version, substitute graham crackers with almond flour or gluten-free cookie crumbs to maintain the rich texture.
- Control honey sweetness by selecting lighter, milder varieties like acacia or clover honey to balance the cheesecake’s richness.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg