Honey Pistachio Baklava Cheesecake


The Honey Pistachio Baklava Cheesecake is a delightful fusion of two classic desserts from different culinary traditions: baklava and cheesecake. This creation merges the crunchy, nut-filled layers of traditional baklava with the smooth, luscious consistency of cheesecake, resulting in a unique combination of flavors that is both refined and irresistibly satisfying.

 


Honey Pistachio Baklava Cheesecake

The crisp, nutty layers of baklava with the creamy richness of cheesecake.

Serves: 12  |  Difficulty: Medium 

Ingredients:

Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

Cheesecake Layer:

  • 3 eight oz packages cream cheese, softened
  • ¾ cup granulated sugar
  • ¼ cup honey
  • 3 large eggs
  • 1 teaspoon vanilla extract

Baklava Layer:

  • 1 cup pistachios, chopped
  • 1 cup walnuts, chopped
  • ½ cup almonds, chopped
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ cup unsalted butter, melted

Honey Syrup:

  • 1 cup honey
  • ½ cup water
  • ½ cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Steps:

Prepare the Crust:

  1. Preheat your oven to 325°F (165°C).

  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

  3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Prepare the Cheesecake Layer:

  1. In a large mixing bowl, beat the softened cream cheese until smooth.

  2. Add sugar and honey and continue to beat until well combined.

  3. Add eggs one at a time, beating well after each addition.

  4. Mix in vanilla extract.

  5. Pour the cheesecake batter over the cooled crust.

Prepare the Baklava Layer:

  1. In a large bowl, combine chopped pistachios, walnuts, almonds, sugar, cinnamon, and cloves.

  2. Spread the nut mixture evenly over the cheesecake batter.

  3. Drizzle melted butter over the top.

Bake the Cheesecake:

  1. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are golden brown.

  2. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

Prepare the Honey Syrup:

  1. In a medium saucepan, combine honey, water, sugar, and lemon juice.

  2. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened.

  3. Remove from heat and stir in vanilla extract.

  4. Let the syrup cool to room temperature.

Assemble the Cheesecake:

  1. Once the cheesecake is chilled, carefully remove the springform pan.

  2. Pour the honey syrup over the top of the cheesecake.

  3. Garnish with additional chopped pistachios.