Description
A decadent fusion of creamy cheesecake and crisp, honeyed baklava, topped with a crunchy pistachio phyllo crust and a drizzle of floral honey.
Ingredients
- 1 cup crushed pistachios
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 8 sheets phyllo dough, thawed
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/2 cup chopped pistachios for topping
- 1/4 cup honey for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix 1 cup crushed pistachios, melted butter, 1/2 cup sugar, and cinnamon. Press into the bottom of the pan to form the crust.
- Layer 4 sheets of phyllo dough over the crust, brushing each sheet with melted butter and allowing edges to overhang. Set aside.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Pour filling over the phyllo crust. Fold the overhanging phyllo over the filling and brush with butter. Layer remaining 4 phyllo sheets on top, brushing each with butter.
- Bake for 45-55 minutes until set and golden. Let cool completely, then refrigerate for at least 4 hours.
- Before serving, drizzle with honey and sprinkle with chopped pistachios.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cardamom to the crust.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Method: Dessert
- Cuisine: Middle Eastern