Description

This delightful Baklava Pistachio Cheesecake combines the creamy richness of cheesecake with the nutty, flaky goodness of baklava, making it an irresistible Mediterranean dessert.

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 10 phyllo sheets, brushing each one with more melted butter.
In a bowl, mix cream cheese, sugar, vanilla extract, and eggs until smooth.
Spread the cream cheese mixture over the phyllo layer in the pan, then sprinkle half of the pistachios on top.
Layer another 10 sheets of phyllo dough on top, brushing with butter in between.
Bake for 30 minutes or until golden brown and set.
While the cheesecake is baking, combine honey, water, lemon juice and optional flower water in a saucepan and bring to a boil.
Remove from heat and let it cool.
Once the cheesecake is done, pour the honey syrup over it and let it cool before serving.

Notes

For an extra floral note, feel free to add rose water or orange blossom water to the syrup. Make sure to serve chilled for the best taste!

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 Dessert Recipe