Description
Honey Cheesecake Pistachio Baklava is a decadent fusion dessert that combines the flaky, buttery layers of traditional Middle Eastern baklava with a creamy, sweet honey-infused cheesecake layer and crunchy pistachios. This layered treat is soaked in a fragrant honey syrup, delivering rich textures and flavors perfect for special occasions or an indulgent sweet treat.
Ingredients
Scale
For the Baklava Layers:
- 1 package phyllo dough (16 oz, thawed)
- 1 1/2 cups shelled pistachios (finely chopped)
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter (melted)
For the Cheesecake Layer:
- 16 oz cream cheese (softened)
- 1/2 cup honey
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 325°F (165°C) and grease a 9×13-inch baking dish to ensure the baklava does not stick.
- Prepare the Nut Mixture: In a bowl, combine the finely chopped pistachios, sugar, and cinnamon thoroughly, setting this nut mixture aside for layering.
- Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Mix in honey, granulated sugar, eggs, and vanilla extract until well combined and silky.
- Assemble the Layers: Carefully unroll the phyllo dough and cover with a damp towel to prevent drying out. Layer 8 sheets of phyllo at the bottom of the baking dish, brushing each sheet lightly with melted butter as you go to create flaky layers.
- Add Pistachio and Cheese Layers: Spread half of the pistachio mixture evenly over the buttered phyllo. Then add 4 more buttered phyllo sheets on top, followed by an even layer of the cheesecake mixture spread carefully to cover.
- Complete Layering: Place another 4 buttered phyllo sheets on top of the cheesecake, then spread the remaining pistachio mixture. Finish by layering 8 more buttered phyllo sheets to cover it all.
- Score the Baklava: Using a sharp knife, cut the assembled baklava into diamonds or squares before baking. Scoring allows the syrup to penetrate after baking.
- Bake: Bake the baklava for 50 to 60 minutes, or until it is golden brown and the cheesecake layer has fully set.
- Make the Honey Syrup: While baking, combine honey, water, sugar, lemon juice, vanilla extract, and a pinch of salt in a saucepan. Bring the mixture to a gentle simmer, stirring until sugar dissolves, then simmer for 5 to 7 minutes. Remove from heat.
- Syrup the Baklava: As soon as the baklava is out of the oven, slowly pour the warm honey syrup evenly over the hot pastry. Let the baklava cool completely to allow the syrup to soak in and the layers to set properly before serving.
Notes
- Best made several hours ahead or the day before to allow flavors to meld.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Serve at room temperature or slightly chilled for the best texture and flavor.
