Pistachio Baklava Cheesecake Recipe

A decadent fusion of creamy cheesecake and flaky, nutty baklava! This recipe will impress your guests with its rich layers and irresistible flavors.

Ingredients

Baklava Layers:

• 1 cup (150g) pistachios, finely chopped
• 1/2 cup (75g) walnuts or almonds, finely chopped
• 1 tsp cinnamon
• 1/2 cup (115g) unsalted butter, melted
• 10 sheets phyllo dough, thawed

Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1/2 cup (120ml) heavy cream
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)

Syrup:

• 1/2 cup (120ml) honey
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) water
• 1 tsp lemon juice
• 1/2 tsp orange blossom or rose water (optional)

Instructions

1. Prepare the Baklava Layers:

• Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
• Combine chopped pistachios, walnuts, and cinnamon in a bowl.
• Layer 5 sheets of phyllo dough in the springform pan, brushing each sheet with melted butter as you layer.
• Spread half of the nut mixture over the phyllo. Repeat with 5 more phyllo sheets, brushing with butter, and the remaining nut mixture. Set aside.

2. Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in heavy cream, vanilla extract, and almond extract until smooth and creamy.
• Pour the cheesecake batter over the prepared baklava base.

3. Bake:

• Place the springform pan in a water bath (wrap the pan in foil to prevent leaks). Bake for 55-65 minutes, or until the center is just set and slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

4. Prepare the Syrup:

• Combine honey, sugar, water, and lemon juice in a saucepan. Heat over medium heat until the sugar dissolves, then simmer for 5 minutes. Stir in orange blossom or rose water, if using. Cool to room temperature.

5. Assemble and Serve:

• Carefully remove the cheesecake from the pan. Drizzle the cooled syrup generously over the top and garnish with additional chopped pistachios.

Tips and Variations

• Add a thin layer of phyllo dough on top before baking for extra crunch.
• Replace pistachios with pecans or hazelnuts for a twist.
• Serve with a dollop of whipped cream or a drizzle of chocolate sauce for added indulgence.

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