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Pistachio Honey Baklava Cheesecake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes plus 8 hours chilling
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Description

This Pistachio Honey Baklava Cheesecake combines the creamy richness of classic cheesecake with the nutty crunch and honey sweetness inspired by traditional baklava. Featuring a unique fillo dough crust layered with melted butter and a smooth cream cheese filling infused with pistachios and honey, this decadent dessert is baked in a water bath to achieve the perfect creamy texture. Finished with a drizzle of honey and a sprinkle of pistachios, it offers an elegant twist on two beloved desserts.

Ingredients

Scale

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 (divided)

Crust & Topping

  • 1 package fillo dough (about 12 sheets)
  • 1/3 cup unsalted butter (melted)
  • Remaining 1/3 cup diced pistachios (for topping)
  • 1/4 cup honey (for serving)

Instructions

  1. Preparing the Batter: Preheat your oven to 300°F. 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. In a large mixing bowl, beat the softened cream cheese on medium speed with a flat beater for 8 to 10 minutes until creamy and smooth, scraping the sides frequently.
  2. Mixing Ingredients: Add sugar, honey, vanilla extract, and sour cream to the cream cheese and mix for a few more minutes, scraping down the bowl. With the mixer running on medium speed, add the eggs one at a time and mix until fully incorporated and smooth.
  3. Adding Pistachios: Finely dice 1 cup of salted, roasted pistachios using a food processor or knife. Fold these into the cheesecake batter gently until evenly distributed, reserving about 1/3 cup pistachios for topping.
  4. Preparing the Fillo Dough Crust: Thaw fillo dough completely either overnight in the refrigerator or for a few hours at room temperature. Remove the sheets from the package, unfolding carefully. Using a pastry brush, apply a thin layer of melted butter between every 2 to 3 sheets, stacking a total of about 12 sheets.
  5. Shaping the Crust: Trim the stacked fillo dough into a 12-inch square and round the corners. Butter the inside of the springform pan thoroughly. Gently place the stacked dough into the pan, pressing it to cover the bottom and sides, ensuring it stays upright within the pan.
  6. Pouring Batter and Topping: Pour the prepared cheesecake batter into the crust-lined pan, holding the edges of the fillo dough to keep them from falling in. Sprinkle the remaining diced pistachios evenly over the top.
  7. Water Bath Setup: Place the springform pan on a large baking sheet. Fill the baking sheet with hot water carefully until it comes up about halfway on the sides of the springform pan, making sure no water spills into the cheesecake.
  8. Baking: Bake the baklava cheesecake at 300°F for 2 hours. After baking, turn off the oven and leave the oven door slightly ajar propped open with a wooden spoon to allow the cheesecake to cool gradually for a few hours.
  9. Cooling and Chilling: Remove the foil from the pan exterior and transfer the cheesecake to the refrigerator. Chill the cheesecake for at least 8 hours or ideally overnight to set completely.
  10. Serving: Remove the cheesecake from the refrigerator about 1 hour before serving to soften slightly at room temperature. Release the springform band, then use a flat spatula to loosen the cake from the base. Transfer the cheesecake carefully onto a serving platter. Drizzle several tablespoons of honey over the top and add extra honey to individual slices if desired. Serve alongside coffee or tea for a perfect pairing.

Notes

  • Ensure the cream cheese and eggs are at room temperature for a smooth batter.
  • Wrap the springform pan well in foil to prevent water from leaking into the cheesecake during the water bath.
  • Be gentle when handling fillo dough as it is delicate and can tear easily.
  • This cheesecake is best served slightly chilled or at room temperature after resting.
  • You can substitute the fillo crust with a traditional graham cracker or cookie crust if preferred.
  • Store leftovers covered in the refrigerator for up to 4 days.

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