Description
This Honey Cheesecake Pistachio Baklava is a delightful fusion dessert combining the flaky, buttery layers of traditional baklava with a creamy cheesecake filling. Featuring finely chopped pistachios and a fragrant honey syrup infused with lemon, this Mediterranean-inspired treat offers a perfect balance of crunchy, creamy, sweet, and tangy flavors. Ideal for special occasions or an impressive dessert, it’s baked to golden perfection and chilled to set before serving.
Ingredients
Scale
Phyllo and Nuts
- 1 package phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 1/2 cups finely chopped pistachios
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Honey Syrup
- 3/4 cup honey
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Dish: Preheat the oven to 325°F. Lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Nuts: In a small bowl, combine the finely chopped pistachios with ground cinnamon. Set aside to infuse flavors.
- Layer Phyllo Dough (Bottom Half): Lay one sheet of phyllo dough into the prepared baking dish and brush lightly with melted butter. Continue layering and brushing each phyllo sheet with butter until half of the sheets are used, ensuring even coverage to create a crisp base.
- Add Nut Mixture: Evenly sprinkle the pistachio and cinnamon mixture over the buttered phyllo layers, spreading it out to form a consistent nutty layer.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Spread Filling: Evenly spread the cheesecake filling over the pistachio layer, smoothing the surface for uniform baking.
- Layer Phyllo Dough (Top Half): Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet lightly with melted butter to ensure flakiness and golden color upon baking.
- Score Top Layers: Using a sharp knife, score the top phyllo layers into squares or diamond shapes. This helps portion the baklava and prevents cracking during baking.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the cheesecake filling is set.
- Prepare Honey Syrup: While baking, combine honey, water, and lemon juice in a small saucepan. Simmer gently for about 5 minutes to meld flavors and create a syrup.
- Syrup Application and Cooling: Once the baklava cheesecake is baked, remove it from the oven immediately and pour the warm honey syrup evenly over the top, allowing it to soak in.
- Chill and Serve: Allow the baklava to cool completely at room temperature, then refrigerate for at least 4 hours to set properly before slicing along the scored lines and serving.
Notes
- Keep phyllo dough covered with a damp towel while assembling to prevent drying and tearing.
- Walnuts can be used as a substitute for pistachios if preferred.
- Ensure eggs and cream cheese are at room temperature for smoother filling.
- Use a sharp knife for clean scoring and slicing after baking.
- Refrigeration is essential for the cheesecake filling to set properly and enhance texture.
