Description
A decadent fusion of creamy cheesecake and crunchy baklava, featuring layers of pistachio and honey for a Middle Eastern twist.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped pistachios
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup chopped pistachios for topping
- 1/2 cup phyllo dough sheets, crumbled
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, finely chopped pistachios, and melted butter. Press into the bottom of the pan to form the crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Stir in Greek yogurt, vanilla extract, honey, cinnamon, and ground cloves until fully combined.
- Pour the cream cheese mixture over the crust and smooth the top.
- Bake for 55-60 minutes or until the center is set. Let cool in the oven with the door slightly open.
- Refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle with chopped pistachios and crumbled phyllo dough.
Notes
For a crispier topping, lightly toast the pistachios before adding. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: Middle Eastern
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 8g