Description
A decadent fusion of creamy cheesecake and classic baklava, featuring a pistachio-phyllo crust, honey syrup, and a crunchy pistachio topping.
Ingredients
- 1 cup shelled pistachios, finely chopped
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 sheets phyllo dough, thawed
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 cup shelled pistachios, roughly chopped for topping
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix finely chopped pistachios, melted butter, and 1/4 cup sugar. Lay one phyllo sheet in the pan, brush with some of the pistachio mixture, and repeat with all sheets, pressing into the bottom and up the sides. Trim excess and set aside.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then stir in sour cream and vanilla. Pour filling over the phyllo crust.
- Bake for 50-60 minutes until set but slightly jiggly in center. Cool completely, then refrigerate for at least 4 hours.
- In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer and cook for 5 minutes until slightly thickened. Let cool to room temperature.
- Before serving, pour honey syrup over the chilled cheesecake and sprinkle with roughly chopped pistachios.
- Slice and serve chilled.
Notes
You can customize the seasonings to taste.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: Mediterranean