Description
A delightful fusion dessert that combines creamy cheesecake with the nutty flavors of baklava, featuring a crunchy pistachio base and a sweet honey-nut topping.
Ingredients
Scale
- 2 cups pistachio shortbread cookies, crushed
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped nuts (walnuts, almonds, or a mix)
- 1 cup honey
- 1 teaspoon cinnamon
- 1/2 cup water
- 3 tablespoons butter, melted (for baklava topping)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed pistachio shortbread cookies with melted butter. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the crust and bake for about 50-60 minutes.
- Once baked, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the baklava topping by combining honey, chopped nuts, melted butter, cinnamon, and water in a saucepan. Cook over medium heat until bubbly and thickened.
- Once chilled, pour the warm baklava topping over the cheesecake and spread evenly.
- Slice and serve your Baklava Pistachio Cheesecake.
Notes
For best results, use room temperature cream cheese and chill overnight for better flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg