Description
This Honey Pistachio Baklava Cheesecake combines the rich creaminess of classic cheesecake with the warm, aromatic spices and crunch of traditional baklava. Featuring a graham cracker and butter crust layered with a spiced pistachio filling, it is topped with a luscious honey glaze and chopped nuts for a delightful fusion dessert perfect for special occasions or anytime you want an indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Baklava Pistachio Filling
- 1 cup shelled pistachios
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 tablespoons honey
Topping
- 1/4 cup honey
- 1/2 cup shelled pistachios, chopped
- 1/4 cup chopped walnuts (optional)
- 1 teaspoon ground cinnamon
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press the crust mixture firmly into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the baklava pistachio filling: In a bowl, combine shelled pistachios, honey, melted butter, ground cinnamon, and ground cloves. Mix well to coat the nuts with the honey and spices. Spread this mixture evenly over the chilled crust, pressing down slightly to set.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating until fully incorporated. Add eggs, one at a time, beating after each addition. Stir in vanilla extract, heavy cream, and honey, mixing until the batter is smooth and homogeneous.
- Assemble and bake: Pour the cheesecake batter gently over the pistachio filling layer, spreading evenly. Preheat your oven to 325°F (163°C). Place the springform pan on a baking sheet and bake for approximately 55-65 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Avoid overbaking to maintain a creamy texture.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Then refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Add the topping: Before serving, drizzle the remaining 1/4 cup honey over the cheesecake. Sprinkle chopped pistachios, chopped walnuts (if using), and ground cinnamon evenly across the top for a beautiful and flavorful finish.
- Serve: Carefully remove the sides of the springform pan and slice the cheesecake into 12 servings. Serve chilled and enjoy the rich, nutty flavors complemented by the sweet honey glaze.
Notes
- You can toast the pistachios and walnuts lightly to enhance their flavor before mixing them into the filling and topping.
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- A water bath can be used during baking to prevent cracking, but it is optional.
- Store leftovers covered in the refrigerator for up to 4 days.
- Allow the cheesecake to come to room temperature for about 10 minutes before serving for optimal flavor and texture.
