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Pistachio Honey Baklava Cheesecake Recipe

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4 from 51 reviews

  • Author: Patricia
  • Total Time: 10 hours 30 minutes
  • Yield: 12 servings

Description

This Pistachio Honey Baklava Cheesecake combines the rich, creamy indulgence of cheesecake with the flaky, crispy texture of baklava. Featuring a unique filo dough crust and a generous amount of salted roasted pistachios, this dessert is sweetened with honey and balanced with touches of vanilla and sour cream. Perfect for those who love Middle Eastern flavors infused into classic American desserts.

Ingredients

Cheesecake Batter

  • 32 ounces cream cheese (4 packages), softened at room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 4 large eggs, at room temperature
  • 1 cup salted, roasted, shelled pistachios, finely diced

Topping

  • 1/3 cup salted, roasted, shelled pistachios, finely diced
  • 1/4 cup honey, for serving

Crust

  • 1 package fillo dough (about 12 sheets), thawed
  • 1/3 cup unsalted butter, melted

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C). Wrap the outside of a 9-inch springform pan with two sheets of wide foil to prevent water from seeping in during the water bath baking process.
  2. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed for 8 to 10 minutes using a flat beater attachment until very creamy and smooth, scraping down the bowl sides often.
  3. Add Sweeteners and Sour Cream: Mix in the white sugar, honey, vanilla extract, and sour cream. Continue mixing for several minutes, scraping the bowl to ensure even incorporation.
  4. Incorporate Eggs: With the mixer running on medium speed, add eggs one at a time and beat until the eggs are fully combined into the batter.
  5. Mix in Pistachios: Using a food processor or knife, finely dice pistachios. Stir 1 cup of the pistachios into the cheesecake batter until evenly distributed.
  6. Prepare Filo Dough Crust: Thaw the fillo dough thoroughly. Using a pastry brush, lightly brush melted butter between every 2 to 3 sheets, stacking approximately 12 sheets. Trim the stacked sheets into a 12-inch square, round out the corners, and butter the springform pan inside. Gently press the fillo dough into the bottom and up the sides of the pan, pressing firmly to create the crust.
  7. Assemble Cheesecake: Pour the pistachio cheesecake batter into the prepared filo dough crust, holding up the sides to prevent collapse. Sprinkle the remaining 1/3 cup diced pistachios evenly over the top.
  8. Set Up Water Bath and Bake: Place the springform pan on a large baking sheet. Fill the baking sheet with water to create a water bath without letting water enter the pan. Bake at 300°F for 2 hours. After baking, turn off the oven and prop the door open with a wooden spoon, allowing the cheesecake to cool slowly for a few hours.
  9. Chill: Remove the foil from the pan’s outside and refrigerate the cheesecake, preferably overnight or for at least 8 hours to fully set and chill.
  10. Serve: Remove the cheesecake from the refrigerator one hour before serving to soften. Carefully remove the springform band and loosen the cake with a flat spatula. Transfer to a serving platter and drizzle the top with 1/4 cup honey. Serve with additional honey on the side if desired, alongside coffee or tea.

Notes

  • Using a water bath ensures a creamy, crack-free cheesecake by providing gentle, even heat and moisture.
  • Filo dough crust provides a unique crispy texture; however, a classic graham cracker crust can be substituted.
  • Be gentle when handling filo dough to prevent tearing.
  • Chilling overnight improves flavor development and texture.
  • Allowing the cake to soften at room temperature before serving enhances creaminess and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Middle Eastern - American)

Find it online: https://patriciarecipes.com/pistachio-honey-baklava-cheesecake-recipe/