Creamy Pistachio Baklava Cheesecake - A Dreamy Dessert Delight

This Creamy Pistachio Baklava Cheesecake combines rich cheesecake and crunchy baklava for a delightful dessert experience.

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Prep Time 30

Cook Time 1

Chill Time 4

Total Time 5 30

Servings: 8 slices

Course: Desserts

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Layer

16 oz Cream Cheese Room temperature
1 cup Sour Cream Plain yogurt can be used as a substitute
1 cup Sugar Granulated sugar recommended
3 large Eggs Be careful not to over-beat
1 tbsp Vanilla Extract Opt for pure vanilla

For the Baklava Topping

1 package High-Quality Phyllo Dough Handle with care
1 cup Pistachios Chopped
1/2 cup Honey Use more for indulgent topping
1/2 cup Butter Unsalted

Equipment

mixing bowl
Hand Mixer
greased baking dish
Spatula

Method

Step-by-Step Instructions

Preheat oven to 325°F (163°C). In a mixing bowl, blend cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
Prepare a greased baking dish with phyllo dough, brushing melted butter between layers, and sprinkle pistachios and honey.
Pour the cheesecake batter over the baklava layers, spreading evenly.
Bake for 50-60 minutes until edges are firm and center jiggles slightly. Cool gradually in the oven for about 1 hour.
Chill in the refrigerator for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese and sour cream are room temperature for a smoother blend. Refrigerate leftovers in an airtight container for up to 5 days.

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