Step-by-step instructions
Prepare the crust: Preheat your oven to 175°C (350°F). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes until it turns golden brown. Allow it to cool.
Make the cheesecake layer: In a large mixing bowl, beat together the softened cream cheese, sugar, honey, and vanilla extract until the mixture is smooth and creamy. Gradually add the eggs, one at a time, mixing well after each addition. Pour this creamy layer over your cooled crust. Bake for 20-25 minutes, or until the center is set and slightly jiggly. Cool in the pan.
Prepare the baklava layer: In a separate bowl, mix the chopped pistachios, almonds, cinnamon, and sugar. Brush each sheet of phyllo dough with melted butter and stack them up. Between a couple of layers, sprinkle the nut mixture for added flavor. Finish with the remaining phyllo sheets and bake separately at the same temperature for 10-12 minutes or until crispy and golden brown.
Assemble the cheesecake: Once the cheesecake has cooled, place the crispy baklava layer on top. Drizzle additional honey over the baklava and sprinkle with extra chopped nuts for presentation.
Chill and serve: Refrigerate for at least 2 hours to allow the flavors to meld. Once chilled, slice and enjoy this delightful fusion of baklava and cheesecake!
Best ways to enjoy it
This Honey Pistachio Baklava Cheesecake is best served chilled and topped with an extra drizzle of honey. You could also consider serving it with a side of fresh berries or a dollop of whipped cream for an added touch of elegance. A cup of mint tea or a strong coffee pairs beautifully with this dessert, enhancing the rich flavors.
How to store
To keep your Honey Pistachio Baklava Cheesecake fresh, cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly and place them in an airtight container. When you’re ready to enjoy, let them thaw in the fridge overnight before serving.
Pro chef tips
- Phyllo Dough Handling: Keep your phyllo dough covered with a damp cloth as you work, so it doesn’t dry out.
- Cheesecake Consistency: Make sure your cream cheese is softened to room temperature to avoid lumps in your batter.
- Nuts: Customize your nut blend based on what you have on hand or your personal preference; walnuts or pecans also work fabulously!
Creative twists
Feel free to experiment with flavors in this recipe! You could add a splash of orange blossom water or rose water to the cheesecake filling for a more authentic baklava flavor. If you’re feeling adventurous, consider adding a layer of chocolate ganache for a delightful twist.
Common questions
How long does it take to prepare?
The total time for this recipe is approximately 1 hour and 15 minutes, plus chilling time. So, overall, it may take around 3 hours from start to serving.
What can I use instead of cream cheese?
For a lighter option, you can substitute Greek yogurt or ricotta cheese, although the texture and flavor may differ slightly.
Can I make this gluten-free?
Yes! You can use gluten-free graham cracker crumbs and verify that your phyllo dough is gluten-free as well.
