why make this recipe
This dessert brings two favorites together: baklava crunch and creamy cheesecake. It makes a special treat for guests or a nice finish to a family meal. If you enjoy pistachio sweets, try a pistachio and rosewater cake for another easy dessert idea.
introduction
Baklava Pistachio Cheesecake has a nutty crust, a smooth cream cheese filling, and a crisp baklava topping with honey. The mix of textures and the sweet nut flavor make it a showstopper that still feels homey. For a smaller nutty snack to try first, see the Dubai style pistachio chocolate bars.
how to make Baklava Pistachio Cheesecake
You make the crust, bake it, make the baklava topping, and then make the cheesecake filling. Press the crust in the pan and bake it a little. Bake the baklava until it is golden and crisp. Mix the cream cheese filling until smooth, pour it on the cooled crust, and top with pieces of the baklava. For a different crunch, you could crumble some rose and pistachio shortbread cookies on top.
Ingredients :
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (95 grams) powdered sugar
- 1/4 teaspoon salt
- 1 3/4 cups (220 grams) all-purpose flour
- 1 cup (120 grams) chopped pistachios
- 14 oz (400 grams) store-bought filo (phyllo) dough
- 1 cup (120 grams) finely chopped pistachios
- 1/3 cup (75 grams) butter, melted and cooled
- 3 tablespoons (45 grams) white sugar
- 1 teaspoon lemon juice
- 1/4 cup (30 grams) water
- 1/4 cup (50 grams) honey
- 24 ounces (675 grams) cream cheese
- 1/3 cup (125 grams) honey
- 2 large eggs
- 1 egg yolk
- 1/2 cup (120 grams) sour cream, 15-20% fat
- 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C).
- For the crust, blend softened butter, powdered sugar, and salt until creamy. Gradually mix in flour and chopped pistachios, then press into a greased 9-inch springform pan.
- Bake the crust for 10-12 minutes until lightly golden.
- For the baklava topping, layer filo sheets on a baking sheet, brushing each with melted butter. Sprinkle with chopped pistachios mixed with sugar; drizzle with lemon juice, water, and honey before baking for about 20 minutes until golden.
- For the filling, beat cream cheese until smooth; add honey, eggs, egg yolk, sour cream, and salt until combined.
- Pour filling over cooled crust and top with pieces of baklava. Bake for 40-45 minutes until set.
- Cool completely at room temperature before refrigerating for at least four hours.
how to serve Baklava Pistachio Cheesecake
Cut the cheesecake into slices and serve chilled. Add a small drizzle of honey on top or a few extra chopped pistachios for color. You can serve it with a light dessert like a slice of pistachio and rosewater cake and a spoon of plain yogurt or vanilla ice cream.
how to store Baklava Pistachio Cheesecake
Cover the cheesecake and keep it in the fridge. It stays fresh for up to 4 days. Do not keep it at room temperature for more than two hours because of the cream cheese. You can freeze slices wrapped well for up to one month; thaw in the fridge before serving.
tips to make Baklava Pistachio Cheesecake
- Work with filo (phyllo) quickly and keep it covered with a damp towel so it does not dry out.
- Let the crust cool before adding the filling to avoid a soggy bottom.
- If you want extra crunch, crumble some rose and pistachio shortbread cookies over the top just before serving.
- Use room temperature cream cheese for a smooth filling and beat well to avoid lumps.
- Chill the cheesecake well so it sets cleanly when you slice it.
variation (if any)
- Make a smaller 6-inch version for fewer people.
- Swap some pistachios for almonds or walnuts if you like a different nut flavor.
- Add a little orange or rose water to the baklava syrup for a floral note.
FAQs
Q: Can I make the baklava topping ahead?
A: Yes. Bake the baklava, cool it fully, and keep it in an airtight container for up to 2 days. Add it to the cheesecake just before the final bake or right after baking.
Q: Do I need to prebake the crust?
A: Yes. Bake the crust 10-12 minutes until lightly golden. This helps it hold up under the filling.
Q: How long should I chill the cheesecake before serving?
A: Chill at least four hours, but overnight is better. The longer chill time gives a firmer texture.
Q: Can I use low-fat sour cream?
A: Low-fat sour cream will work, but full-flavor sour cream gives a richer taste and texture.
Q: Can I make this without filo?
A: You can skip filo and top with extra chopped nuts and a honey drizzle, but filo gives the classic baklava crunch.
Baklava Pistachio Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, blend softened butter, powdered sugar, and salt until creamy. Gradually mix in flour and chopped pistachios, then press into a greased 9-inch springform pan.
- Bake the crust for 10-12 minutes until lightly golden.
- Layer filo sheets on a baking sheet, brushing each with melted butter.
- Sprinkle with chopped pistachios mixed with sugar; drizzle with lemon juice, water, and honey before baking for about 20 minutes until golden.
- Beat cream cheese until smooth; add honey, eggs, egg yolk, sour cream, and salt until combined.
- Pour filling over cooled crust and top with pieces of baklava. Bake for 40-45 minutes until set.
- Cool completely at room temperature before refrigerating for at least four hours.