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Honey Pistachio Baklava Cheesecake

Honey Pistachio Baklava Cheesecake

This delectable Honey Pistachio Baklava Cheesecake marries the rich flavors of classic baklava with the creamy texture of cheesecake. The combination of honey, pistachios, and a buttery graham cracker crust creates a dessert that's perfect for special occasions or a sweet treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Mediterranean
Servings 4 People
Calories 400 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer
  • 1 food processor
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 bakeware for water bath if necessary
  • 1 whisk

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter Melted for the crust.
  • 0.25 cup sugar For the crust.
  • 24 oz cream cheese Softened for the filling.
  • 1 cup sour cream
  • 1 cup granulated sugar For the filling.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup honey For the filling.
  • 1 zest lemon Zest of 1 lemon.
  • 1 cup pistachios, chopped For the baklava topping.
  • 0.25 cup honey For the baklava topping.
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter Melted for the baklava topping.

Instructions
 

  • Preheat your oven to 325°F (165°C).
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and press the mixture into the bottom of the springform pan to create an even crust. Bake for 10 minutes.
  • While the crust is baking, in a separate bowl, mix the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy. Add the sour cream, honey, and lemon zest, blending until fully incorporated.
  • Add the eggs one at a time, mixing gently after each addition. Make sure not to overmix.
  • Pour the cheesecake filling over the pre-baked crust and spread it evenly. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly.
  • While the cheesecake is baking, prepare the baklava topping. In a bowl, combine the chopped pistachios, honey, ground cinnamon, and melted butter. Stir well to coat the pistachios.
  • Once the cheesecake is done, remove it from the oven and let it cool for about 15 minutes. Sprinkle the baklava topping evenly on top of the cheesecake and gently press it down.
  • Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
  • Remove the cheesecake from the springform pan, slice, and serve chilled.

Notes

For an extra touch, drizzle more honey on top before serving.
Ensure the cheesecake is fully set before slicing for cleaner pieces.
You can adjust the amount of pistachios based on your preference or substitute with walnuts for variation.