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Baklava Pistachio Cheesecake Recipe

★★★★★

5 from 136 reviews
  • Author: Lila
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

This Baklava Pistachio Cheesecake is a decadent fusion dessert combining the rich, creamy texture of cheesecake with the sweet, nutty flavors of traditional baklava. Featuring a buttery pistachio crust, a luscious cream cheese filling, and a crisp, honey-soaked filo topping, this recipe delivers a unique and impressive treat perfect for special occasions.

Ingredients

Scale

Crust

  • 3/4 cup (170 grams) unsalted butter, softened
  • 3/4 cup (95 grams) powdered sugar
  • 1/4 teaspoon salt
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1 cup (120 grams) chopped pistachios

Baklava Topping

  • 14 oz (400 grams) store-bought filo (phyllo) dough
  • 1/3 cup (75 grams) butter, melted and cooled
  • 3 tablespoons (45 grams) white sugar
  • 1 cup (120 grams) finely chopped pistachios
  • 1 teaspoon lemon juice
  • 1/4 cup (30 grams) water
  • 1/4 cup (50 grams) honey

Filling

  • 24 ounces (675 grams) cream cheese
  • 1/3 cup (125 grams) honey
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup (120 grams) sour cream, 15-20% fat
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare the Crust: In a mixing bowl, blend softened butter, powdered sugar, and salt until creamy. Gradually add all-purpose flour and chopped pistachios, mixing until incorporated. Press the mixture evenly into the bottom of a greased 9-inch springform pan to form the crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes or until it turns lightly golden. Remove and set aside to cool.
  4. Make the Baklava Topping: On a baking sheet, layer sheets of filo dough one at a time, brushing each sheet with melted cooled butter. After assembling the layers, sprinkle evenly with chopped pistachios mixed with white sugar. Drizzle lemon juice, water, and honey over the top. Bake this topping for about 20 minutes until the filo is golden and crisp.
  5. Prepare the Filling: In a bowl, beat the cream cheese until smooth and creamy. Add honey, eggs, egg yolk, sour cream, and salt, mixing well until fully combined into a smooth filling.
  6. Assemble the Cheesecake: Pour the cream cheese filling over the cooled pistachio crust in the springform pan. Break the baked baklava topping into pieces and evenly arrange them on top of the filling.
  7. Bake the Cheesecake: Bake the assembled cheesecake for 40-45 minutes at 350°F (175°C), or until the filling is set and the top looks lightly golden.
  8. Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least four hours to let it firm up before serving.

Notes

  • Be sure to keep the filo dough covered with a damp towel while working to prevent it from drying out.
  • Use a springform pan to easily release the cheesecake after baking.
  • Chilling the cheesecake overnight will enhance the flavors and texture.
  • For a nut variation, you can substitute pistachios with walnuts or almonds if desired.
  • Handle filo sheets gently as they are very delicate and prone to tearing.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Keywords: baklava cheesecake, pistachio cheesecake, baklava dessert, filo cheesecake, pistachio dessert, layered dessert, creamy cheesecake, honey baklava

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Find it online: https://plumandpan.com/baklava-pistachio-cheesecake-recipe/