Honey Pistachio Baklava Cheesecake
Ingredients:
For the Base:
10 sheets phyllo pastry (thawed)
2 sticks unsalted butter, melted
For the Pistachio Filling:
1 ½ cups pistachios, chopped
1 tsp cinnamon
2 tbsp sugar
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/3 cup sour cream
1/3 cup heavy cream
For the Honey Syrup:
1/2 cup honey
1/4 cup water
1/4 cup sugar
1 cinnamon stick
1-2 strips orange zest (optional)
Directions:
1. Prepare the Baklava Base: Preheat the oven to 350°F (175°C). Butter a springform pan. Layer 5 phyllo sheets on the bottom, brushing each with melted butter. Mix pistachios, cinnamon, and sugar, and sprinkle half over the phyllo. Top with 5 more buttered phyllo sheets.
2. Cheesecake Filling: In a bowl, beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing well. Fold in sour cream and heavy cream until smooth.
3. Assemble: Pour cheesecake filling over the baklava base. Bake for 60-70 minutes, until the center is just set. Let cool completely.
4. Honey Syrup: In a saucepan, combine honey, water, sugar, cinnamon stick, and orange zest. Simmer 5-7 minutes, then cool and discard cinnamon and zest.
5. Finishing Touches: Pour syrup over the cheesecake. Garnish with remaining pistachios. Chill for at least 4 hours before serving.
Prep Time: 20 mins | Cooking Time: 1 hr 10 mins | Total Time: 1 hr 30 mins
Kcal: ~400 per slice | Servings: 12
This baklava cheesecake is a delightful fusion of creamy, nutty, and honey-sweet layers!
