Description
Honey Cheesecake Pistachio Baklava is a delightful fusion dessert combining the rich, flaky layers of traditional Middle Eastern baklava with a creamy, sweet cheesecake filling. This recipe features crisp phyllo dough layered with a spiced pistachio mixture and a luscious cream cheese blend, all sweetened with aromatic honey syrup. Perfect for special occasions or a luxurious treat, it offers a unique twist on a classic favorite.
Ingredients
Scale
Phyllo and Butter
- 1 package (16 oz) phyllo dough (thawed)
- 1 cup unsalted butter (melted)
Pistachio Mixture
- 2 cups shelled pistachios (finely chopped)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Cheesecake Filling
- 16 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup honey
Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup honey
- 1 teaspoon lemon juice
Garnish (optional)
- Crushed pistachios
Instructions
- Preheat and prepare baking dish. Preheat the oven to 350°F and grease a 9×13-inch baking dish to ensure the baklava doesn’t stick.
- Mix pistachios. In a bowl, combine the finely chopped pistachios with ground cinnamon and salt, distributing the spices evenly for flavor throughout the layers.
- Prepare cheesecake filling. In a separate bowl, beat the softened cream cheese with powdered sugar, honey, and vanilla extract until the mixture is smooth, fluffy, and well combined.
- Handle phyllo dough. Unroll the phyllo dough carefully and cover with a damp towel to keep it from drying out while layering.
- Layer phyllo sheets. Place 8 sheets of phyllo dough into the greased baking dish, brushing each sheet generously with melted butter to create crisp, flaky layers.
- Add pistachio layer. Evenly spread half of the pistachio mixture over the layered phyllo sheets.
- Layer more phyllo and add cheesecake. Add 4 more phyllo sheets, buttering each layer, then spread the cheesecake mixture evenly over the center.
- Top cheesecake with phyllo and pistachios. Cover the cheesecake with 4 more buttered phyllo sheets, then sprinkle the remaining pistachio mixture on top.
- Finish layering phyllo sheets. Add 8 to 10 more layers of phyllo dough, brushing each with melted butter for a golden finish once baked.
- Cut baklava. Using a sharp knife, cut the unbaked baklava into diamond or square shapes to make serving easier after baking.
- Bake. Place the baklava in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and crisp.
- Prepare syrup. While baking, combine granulated sugar, water, 1/4 cup honey, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
- Pour syrup. Remove the hot baklava from the oven and immediately pour the warm syrup evenly over the entire dish to soak in.
- Cool and serve. Allow the baklava to cool completely so the syrup absorbs fully and the flavors meld. Garnish with crushed pistachios if desired before serving.
Notes
- This dessert is best made a day ahead to allow the syrup to fully soak into the baklava layers, enhancing flavor and texture.
- Store at room temperature uncovered to maintain the crispiness of the phyllo layers.
- Handle phyllo dough gently and keep covered with a damp towel to prevent drying out during assembly.
- You can substitute pistachios with walnuts or almonds if desired, though pistachios provide the most authentic flavor.
- Be cautious when pouring syrup to avoid burns, and ensure the syrup is warm to soak properly into the hot baklava.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern, Fusion
