Baklava Pistachio Cheesecake
Indulge in a slice of our Baklava Pistachio Cheesecake, a luxurious dessert that beautifully merges the creamy richness of cheesecake with the aromatic flavors of traditional baklava. This stunning cake features a delicate pistachio shortbread crust, a luscious honey-sweetened cream cheese filling, and a crunchy baklava topping that will leave your guests asking for more. Perfect for any occasion, from festive gatherings to cozy family dinners, this cheesecake is not just a treat; it’s an experience. With simple steps and accessible ingredients, creating this gourmet delight at home is easier than ever!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 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
- 14 oz (400 grams) store-bought filo (phyllo) dough
- 1 cup (120 grams) finely chopped pistachios
- 1/3 cup (75 grams) butter, melted and cooled
- 3 tablespoons (45 grams) white sugar
- 1 teaspoon lemon juice
- 1/4 cup (30 grams) water
- 1/4 cup (50 grams) honey
- 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
- Preheat your oven to 350°F (175°C).
- For the crust: Cream together softened butter and powdered sugar. Gradually mix in flour and pistachios until combined. Press into a greased springform pan and bake for 10–12 minutes until golden. Let cool.
- For the baklava topping: Layer filo sheets on a baking sheet, brushing each with melted butter. Mix chopped pistachios with sugar and sprinkle over layered filo. Drizzle with lemon juice, water, and honey before baking for about 20 minutes until golden.
- For the filling: Beat cream cheese until smooth, then mix in honey, eggs, sour cream, and salt.
- Assemble: Pour filling over cooled crust and top with chopped baklava pieces. Bake for 40–45 minutes until set around edges but slightly wobbly in center.
- Cool and refrigerate for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 19g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://cookingwithlola.com/baklava-pistachio-cheesecake/