Pistachio Baklava Cheesecake Recipe – A Luxurious Fusion Dessert

Step 2: Prepare the Cheesecake Filling

5. In a large mixing bowl, beat the cream cheese and sugar until smooth.
6. Add eggs one at a time, mixing well after each addition.
7. Stir in vanilla extract, lemon zest, and heavy cream.
8. Fold in finely chopped pistachios.
9. Pour the cheesecake filling into the baked phyllo crust and smooth the top.

Step 3: Bake the Cheesecake

10. Place the springform pan in a larger baking dish and add hot water halfway up the sides to create a water bath.
11. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
12. Turn off the oven and let the cheesecake cool inside for 1 hour.
13. Remove and refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Baklava Topping

14. In a bowl, mix coarsely chopped pistachios and cinnamon.
15. In a small saucepan, heat honey, melted butter, and lemon juice until combined.
16. Pour the honey mixture over the pistachios and stir.
17. Spread the baklava mixture evenly over the chilled cheesecake.

Step 5: Make the Honey Syrup

18. In the same saucepan, heat honey, water, lemon juice, and cinnamon until it reaches a light syrup consistency.
19. Drizzle the syrup over the cheesecake.
20. Refrigerate for another 30 minutes before serving.

Recipe Variations

• Nut Substitutes: Swap pistachios with walnuts or almonds for a different nutty flavor.
• Chocolate Twist: Drizzle melted dark chocolate over the baklava topping.
• Orange Blossom Infusion: Add 1 tsp orange blossom water to the honey syrup for a Mediterranean touch.

Frequently Asked Questions (FAQs)

Q: Can I make this cheesecake ahead of time?
Yes! It’s best when chilled overnight, making it perfect for preparing a day in advance.

Q: Can I use store-bought phyllo dough?
Absolutely! Just make sure it’s properly thawed before use.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze this cheesecake?
Yes! Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Notes

• Ensure phyllo dough is covered with a damp towel to prevent drying.
• Use full-fat cream cheese for a rich texture.
• Let the cheesecake come to room temperature before slicing for the best texture.

Nutritional Info (Per Serving)

• Calories: 450 kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Fiber: 2g
• Sugar: 32g

Conclusion

This Pistachio Baklava Cheesecake is the ultimate fusion dessert, combining the best elements of traditional baklava with the creamy decadence of cheesecake. The flaky, buttery crust, nutty filling, and rich honey syrup create an irresistible treat. Perfect for holidays, celebrations, or any special occasion—this cheesecake is sure to be a crowd-pleaser!

Try this recipe and experience a luxurious, mouthwatering delight. Enjoy every bite!