Description
This Baklava Pistachio Cheesecake combines the rich flavors of classic baklava with a creamy cheesecake, creating a decadent Mediterranean dessert that’s surprisingly easy to make.
Ingredients
Scale
1 package phyllo pastry sheets
1 cup melted butter (for brushing)
2 cups chopped pistachios (lightly toasted)
24 oz cream cheese (room temperature)
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup honey
½ cup water
1 tbsp lemon juice
Optional: 1 tsp rose water or orange blossom water
Instructions
- Preheat your oven to 350°F (175°C).
- Brush a 9-inch springform pan with melted butter and layer half of the phyllo pastry sheets, brushing each layer with butter.
- In a bowl, beat the cream cheese until smooth. Add sugar, vanilla, and eggs, mixing until well combined.
- Spread the cream cheese mixture over the phyllo layer, then sprinkle half of the toasted pistachios on top.
- Layer the remaining phyllo sheets on top, again brushing each with butter. Top with the rest of the pistachios.
- Bake for 30 minutes or until golden brown.
- While baking, prepare the syrup by boiling honey, water, lemon juice, and optional flower water together for 10 minutes.
- Let the cheesecake cool slightly, then drizzle the syrup over the top while it’s still warm.
- Chill before serving for the best flavor.
Notes
Feel free to adjust the amount of honey based on how sweet you like your desserts. Adding rose or orange blossom water will enhance the Mediterranean flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg
Keywords: Baklava, Pistachio, Cheesecake, Mediterranean, Dessert, Easy Recipe