Description
Indulgent honey pistachio baklava cheesecake merges Middle Eastern pastry artistry with creamy American dessert tradition. Rich layers of phyllo, sweet honey, and crushed pistachios crown a silky cream cheese base that delights passionate dessert seekers.
Ingredients
Scale
Main Ingredients:
- 2 cups cream cheese
- 1 cup pistachios, chopped
- 1/2 cup honey
- 4 eggs
- 1 cup graham cracker crumbs
Crust Ingredients:
- 1/4 cup butter, melted
- 2 tbsp sugar
Topping Ingredients:
- 1/3 cup additional chopped pistachios
- 1/4 cup additional honey
- 2 tbsp water
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, pressing the mixture firmly into the bottom of the prepared pan to create a compact crust.
- In a separate large mixing bowl, whip cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate eggs into the cream cheese, mixing thoroughly after each addition to create a silky custard-like base.
- Fold chopped pistachios and honey into the cream cheese mixture, stirring gently to distribute ingredients evenly throughout the batter.
- Pour the cheesecake mixture over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even surface.
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from oven and allow to cool completely at room temperature for approximately 1 hour.
- For the topping, combine additional honey, water, vanilla extract, and ground cinnamon in a small saucepan, simmering over low heat until slightly thickened.
- Drizzle the honey syrup over the cooled cheesecake, then sprinkle additional chopped pistachios across the top for a decorative and crunchy finish.
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely and develop rich, complex flavors.
- Before serving, release the springform pan and slice into elegant wedges, garnishing with extra pistachios if desired.
Notes
- Check cream cheese temperature before mixing to ensure smooth, lump-free consistency by letting it sit at room temperature for 30 minutes.
- Crush pistachios coarsely to maintain texture and prevent turning the cheesecake batter green from over-processing.
- Wrap the springform pan’s exterior with aluminum foil to prevent water seepage and ensure even baking if using a water bath method.
- Adjust honey quantity based on desired sweetness level, keeping in mind pistachios already contribute natural sweetness to the dessert.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 340
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg