Description
A decadent fusion dessert combining creamy cheesecake with layers of honeyed pistachio and crispy phyllo, evoking the flavors of baklava.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- For the Honeyed Pistachio Layer:
- 1 cup shelled pistachios, finely chopped
- 1/2 cup honey
- 1/4 cup water
- 1 teaspoon rose water (optional)
- For the Baklava Topping:
- 12 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/2 cup pistachios, roughly chopped
- Additional honey for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes. Let cool.
- Make the honeyed pistachio layer: In a small saucepan, combine honey, water, and rose water. Bring to a simmer. Add chopped pistachios and stir. Remove from heat and let cool slightly. Spread half of this mixture over the cooled crust. Reserve the rest for topping.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating on low. Mix in vanilla, sour cream, and heavy cream until just combined. Pour over the pistachio layer in the pan.
- Bake cheesecake for 55-65 minutes, until center is almost set. Turn off oven, crack door, and let cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Make the baklava topping: Preheat oven to 350°F. Lay one phyllo sheet on a baking sheet, brush with melted butter. Repeat with remaining sheets, stacking them. Sprinkle roughly chopped pistachios over the top. Bake 12-15 minutes until golden and crispy. Let cool, then break into pieces.
- To serve: Run a knife around the cheesecake and release the springform. Drizzle with remaining honeyed pistachio mixture. Top with baklava phyllo pieces. Drizzle with additional honey if desired.
Notes
For best results, allow the cheesecake to chill overnight. The phyllo topping can be made a day ahead and stored in an airtight container. Rose water is optional but enhances the baklava flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Method: Dessert
- Cuisine: Mediterranean Fusion
Nutrition
- Calories: 580
- Sugar: 35 g
- Fat: 38 g
- Carbohydrates: 48 g
- Protein: 10 g