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Baklava Pistachio Cheesecake Recipe

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★★★★★

4.6 from 120 reviews

This decadent Baklava Pistachio Cheesecake combines the rich creaminess of cheesecake with the irresistible nutty crunch and sweet layers of traditional baklava. Featuring a buttery pistachio crust, a luscious cream cheese filling sweetened with honey, and a crispy filo topping infused with pistachios and citrus, this dessert offers a perfect fusion of Mediterranean flavors and classic cheesecake indulgence.

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
  • 1/3 cup (75 grams) butter, melted and cooled
  • 1 cup (120 grams) finely chopped pistachios
  • 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 (implied, based on filling instructions)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
  2. Make the crust: In a mixing bowl, blend the softened butter, powdered sugar, and salt until creamy. Gradually incorporate the all-purpose flour and chopped pistachios. Press this mixture evenly into the bottom of a greased 9-inch springform pan to form the crust.
  3. Bake the crust: Place the crust in the oven and bake for 10-12 minutes until it turns lightly golden. Remove and allow it to cool.
  4. Prepare the baklava topping: Lay out the filo sheets on a baking sheet, brushing each sheet generously with melted butter. Sprinkle chopped pistachios mixed with white sugar evenly over the layered filo. Drizzle lemon juice, water, and honey over this mixture to impart flavor and moisture.
  5. Bake the baklava topping: Bake the prepared filo topping for about 20 minutes or until it is golden and crisp. Remove from oven and let cool.
  6. Prepare the cheesecake filling: Beat the cream cheese until smooth and creamy. Add honey, eggs, egg yolk, sour cream, and salt, mixing until all ingredients are fully combined and smooth.
  7. Assemble and bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Break the baked baklava topping into pieces and arrange them evenly over the filling. Bake the assembled cheesecake for 40-45 minutes or until the filling is set and firm to the touch.
  8. Cool and chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least four hours to allow it to firm up and flavors to meld before serving.

Notes

  • Ensure the filo dough remains covered with a damp cloth while working to prevent it from drying out.
  • You can substitute store-bought filo with homemade if desired, but it must be handled carefully to avoid tearing.
  • For best results, use full-fat cream cheese and sour cream to achieve a rich and creamy texture.
  • Chilling the cheesecake overnight will improve slice quality and enhance flavors.
  • This cheesecake is best served at room temperature or slightly chilled.

Keywords: baklava cheesecake, pistachio cheesecake, Mediterranean dessert, filo dough, cream cheese dessert

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