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Baklava Pistachio Cheesecake

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4.3 from 34 reviews

Indulge in the exquisite Baklava Pistachio Cheesecake, a delightful fusion of creamy cheesecake and the rich flavors of Middle Eastern baklava. This stunning dessert features a unique pistachio shortbread crust, honey-infused filling, and a crunchy baklava topping that is sure to impress at any gathering. Perfect for celebrations or family dinners, this cheesecake is an irresistible treat that will have everyone coming back for seconds. With straightforward steps and beautiful presentation, you’ll find that creating this gourmet dessert is easier than you might think!

Ingredients

Scale

Crust

  • 3/4 cup (170 grams) unsalted butter, softened
  • 3/4 cup (95 grams) powdered sugar
  • 1/4 teaspoon salt
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1 cup (120 grams) chopped pistachios

Baklava Topping

  • 14 oz (400 grams) store-bought filo (phyllo) dough
  • 1 cup (120 grams) finely chopped pistachios
  • 1/3 cup (75 grams) butter, melted and cooled
  • 3 tablespoons (45 grams) white sugar
  • 1 teaspoon lemon juice
  • 1/4 cup (30 grams) water
  • 1/4 cup (50 grams) honey

Cheesecake Filling

  • 24 ounces (675 grams) cream cheese
  • 1/3 cup (125 grams) honey
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup (120 grams) sour cream, 15-20% fat
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust, baklava topping, and cheesecake layers.
  2. Prepare the Crust: Blend the softened butter, powdered sugar, and salt until creamy. Gradually mix in the flour and chopped pistachios. Press this mixture evenly into a greased 9-inch springform pan, creating the pistachio shortbread crust base.
  3. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes until it turns lightly golden. Remove from oven and let cool slightly.
  4. Prepare Baklava Topping: On a baking sheet, layer the filo sheets one by one, brushing each sheet generously with the melted butter. After assembling the layers, sprinkle the finely chopped pistachios mixed with sugar evenly over the top. Drizzle lemon juice, water, and honey over the top for a sweet and tangy glaze.
  5. Bake Baklava Topping: Bake the layered filo filo topping for about 20 minutes until golden and crisp. Once baked, remove and allow to cool briefly.
  6. Make Cheesecake Filling: Beat the cream cheese until smooth and creamy. Add the honey, eggs, egg yolk, sour cream, and salt to the cream cheese, mixing until fully combined and smooth.
  7. Assemble Cheesecake: Pour the cheesecake filling evenly over the cooled pistachio crust in the springform pan. Break the cooled baklava topping into pieces and arrange them on top of the cheesecake filling.
  8. Bake the Cheesecake: Bake in the oven for 40-45 minutes until the filling is set and slightly firm to the touch.
  9. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least four hours to fully set and enhance the flavors before serving.

Notes

  • Use store-bought filo dough for convenience, but ensure it is thawed and handled carefully to prevent tearing.
  • Let the crust cool before adding the filling to prevent it from becoming soggy.
  • Allow the baklava topping to cool slightly to maintain its crisp texture when layered on the filling.
  • Refrigerate the cheesecake for at least four hours, ideally overnight, for best texture and flavor development.
  • This dessert can be prepared a day in advance, making it perfect for parties and gatherings.

Find it online: https://yumfoodusa.com/baklava-pistachio-cheesecake/