Description
A delicious fusion dessert combining the rich flavors of baklava with a creamy cheesecake, topped with a sweet honey syrup and crunchy pistachios.
Ingredients
- Phyllo dough (thawed)
- Unsalted butter, melted
- Chopped pistachios
- Ground cinnamon
- Ground clove (optional)
- Honey
- Cream cheese
- Granulated sugar
- Eggs
- Greek yogurt or sour cream
- Vanilla extract
- Lemon juice
- Water
- Cinnamon stick (for syrup)
Instructions
- Preheat oven to 325°F (160°C). Brush a 9-inch springform pan with melted butter.
- Layer 8-10 phyllo sheets in the pan, brushing each with butter and allowing edges to overhang.
- Mix chopped pistachios with cinnamon and clove. Spread over phyllo base and drizzle lightly with honey.
- Beat cream cheese until smooth. Add sugar and eggs one at a time. Blend in yogurt and vanilla.
- Pour filling over the nut layer.
- Top with 8-10 more phyllo sheets, buttering each. Trim or fold edges. Score top gently.
- Bake for 60-70 minutes until golden and slightly jiggly in center. Cool completely.
- In a saucepan, simmer honey, sugar, lemon juice, cinnamon stick, and water for 10 minutes. Cool slightly.
- Pour warm syrup over cooled cheesecake. Chill 4 hours or overnight.
Notes
- Ensure phyllo dough is fully thawed before using.
- For best results, chill the cheesecake overnight.
- This cheesecake can be cut into smaller pieces for serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg