Honey Pistachio Baklava Cheesecake
A delicious cheesecake blending flavors of honey, pistachios, and cinnamon with a buttery graham cracker crust, offering a creamy texture and a crunchy finish without the fuss of traditional baklava layering.
Ingredients
For the Crust
- 2 cups graham cracker crumbs Finely crushed for even pressing
- 1/2 cup unsalted butter, melted For binding the crust
- 1 cup pistachios, chopped Reserve 1/2 cup for topping
For the Filling
- 2 cups cream cheese, softened Ensure fully softened for smooth mixing
- 1 cup sugar For sweetness
- 1 cup Greek yogurt Adds tang and lightness
- 3 large eggs Room temperature for easier mixing
- 1 teaspoon vanilla extract For flavor
- 1/2 cup honey Adds sweetness and glaze
- 1 teaspoon ground cinnamon For warm spice flavor
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted butter and 1/2 cup of chopped pistachios. The mixture should resemble damp sand.
- Press the mixture firmly into the bottom of the springform pan to form an even crust.
Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add Greek yogurt, eggs, vanilla, honey, and cinnamon. Mix until smooth and creamy, ensuring not to overmix.
- Pour the filling over the prepared crust, smoothing the top gently.
Baking
- Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and let cool, then refrigerate for at least 4 hours, ideally overnight.
Finishing Touches
- Just before serving, sprinkle the remaining chopped pistachios on top and drizzle with honey.
- Use a sharp knife to slice, wiping it clean between cuts for neat slices.
Notes
For best results, press the crust firmly, ensure cream cheese is fully softened, and allow a slow cooling in the oven to prevent cracking. Drizzle honey just before serving for a beautiful finish.