Honey Pistachio Baklava Cheesecake
A stunning fusion dessert combining a crispy phyllo and nut crust with a creamy honey cheesecake filling, all soaked in a lemon-honey syrup.
Pin Share Print Servings: 12 slice
Calories: 680kcal
Cost: $25
Equipment
- 1 Springform pan (9-inch)
- 1 Food processor (For chopping nuts)
- 1 Pastry brush (For butter)
Ingredients
- 16 oz phyllo dough - Thawed
- 1 cup butter - Melted, unsalted
- 2 cups pistachios - Shelled and chopped, divided
- 1 cup walnuts - Finely chopped
- 24 oz cream cheese - Softened
- ¾ cup granulated sugar - For filling
- ⅓ cup honey - For filling
- 3 large eggs - Room temperature
- ½ cup sour cream - For tang
- ¾ cup water - For syrup
- ¾ cup sugar - For syrup
- ½ cup honey - For syrup
- 1 tablespoon lemon juice - Freshly squeezed
Instructions
- Layer buttered phyllo sheets in a springform pan; sprinkle with half the chopped nuts.
- Beat cream cheese, sugar, honey, sour cream, and flour; add eggs one at a time.
- Pour batter over crust; bake at 325°F for 60-70 mins. Cool in oven for 1 hour.
- Boil water, sugar, honey, and lemon juice to make syrup; let cool.
- Pour syrup over cheesecake and top generously with remaining pistachios. Chill 6+ hours.
Notes
Keep phyllo dough covered with a damp towel while working to prevent drying. Cool the syrup before pouring over the cheesecake.
Nutrition
Serving: 200g | Calories: 680kcal (34%) | Carbohydrates: 55g (18%) | Protein: 12g (24%) | Fat: 48g (74%) | Saturated Fat: 24g (150%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 135mg (45%) | Sodium: 340mg (15%) | Potassium: 300mg (9%) | Fiber: 3g (13%) | Sugar: 38g (42%) | Vitamin A: 1100IU (22%) | Vitamin C: 2mg (2%) | Calcium: 120mg (12%) | Iron: 2mg (11%)