Baklava Pistachio Cheesecake
Creamy honey cheesecake on a pistachio shortbread crust with crisp filo baklava topping.
Ingredients
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup chopped pistachios
- 14 ounces filo phyllo dough, thawed if frozen
- 1 cup finely chopped pistachios
- 1/3 cup butter melted and cooled
- 3 tablespoons white sugar
- 1 teaspoon lemon juice
- 1/4 cup water
- 1/4 cup honey
- 24 ounces cream cheese softened
- 1/3 cup honey
- 2 large eggs
- 1 large egg yolk
- 1/2 cup sour cream
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F and lightly grease a 9-inch springform pan.
- In a bowl, beat the softened butter, powdered sugar, and 1/4 teaspoon salt until pale and creamy.
- Add the flour and 1 cup chopped pistachios and mix just until no dry streaks of flour remain.
- Press the dough evenly into the bottom of the prepared springform pan and pat it firmly into the corners.
- Bake the crust for 10 to 12 minutes until lightly golden around the edges, then set the pan aside to cool slightly.
- Reduce the oven temperature to 325°F.
- While the crust cools, prepare the baklava topping by layering sheets of filo dough on a cutting board, brushing each sheet lightly with some of the melted butter and sprinkling with the 1 cup finely chopped pistachios and 3 tablespoons white sugar between layers.
- Cut the layered filo stack into roughly 1 to 2 inch pieces and set aside.
- In a large mixing bowl, beat the cream cheese on medium speed until completely smooth.
- Add 1/3 cup honey, eggs, egg yolk, sour cream, and 1/4 teaspoon salt and mix on low speed until the batter looks smooth and uniform.
- Pour the cheesecake filling over the baked pistachio crust and smooth the top with a spatula.
- Scatter the cut filo pistachio pieces evenly over the surface of the filling and gently press them just into the batter so they adhere.
- Place the pan on a baking sheet and bake at 325°F for 40 to 45 minutes, until the edges are set, the center still has a slight wobble, and the filo topping is lightly golden.
- While the cheesecake bakes, make the honey syrup by combining 1/4 cup water, 1/4 cup honey, and 1 teaspoon lemon juice in a small saucepan, then bring to a simmer over medium heat and cook for 3 to 4 minutes until slightly thickened.
- Remove the cheesecake from the oven and immediately spoon the warm honey syrup slowly and evenly over the hot baklava topping.
- Cool the cheesecake completely at room temperature on a wire rack.
- Once cooled, cover the pan and refrigerate for at least 4 hours, or until fully chilled and set.
- To serve, run a thin knife around the edge of the pan, release the springform ring, slice, and serve chilled.
Notes
- For clean slices, chill the cheesecake overnight before cutting.
- Use full-fat cream cheese and sour cream for the best texture and flavor.
- Thaw frozen filo dough in the refrigerator overnight before using so it does not crack.
- Store leftovers covered in the refrigerator for up to 4 days.
- Use full-fat cream cheese and sour cream for the best texture and flavor.
- Thaw frozen filo dough in the refrigerator overnight before using so it does not crack.
- Store leftovers covered in the refrigerator for up to 4 days.