Description
A rich and impressive dessert that combines flaky baklava layers, creamy cheesecake filling, crunchy pistachios, and a glossy honey finish. This easy recipe is perfect for holiday dessert tables, dinner ideas, special occasions, and anyone looking for unique food ideas with a bakery-style result at home.
Ingredients
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
8 ounces phyllo dough, thawed
1/2 cup unsalted butter, melted for brushing phyllo
24 ounces cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups shelled pistachios, finely chopped
1/2 cup honey
Instructions
1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.
2. Mix the graham cracker crumbs with 6 tablespoons melted butter, then press the mixture firmly into the bottom of the pan.
3. Bake the crust for 8 to 10 minutes, then let it cool slightly.
4. Layer several sheets of phyllo dough into the pan, brushing each sheet lightly with melted butter and letting some of the edges rise up the sides.
5. Beat the softened cream cheese until smooth, then mix in the sugar.
6. Add the sour cream, vanilla extract, and salt, mixing just until combined.
7. Add the eggs one at a time on low speed, mixing gently after each addition.
8. Pour the cheesecake filling into the prepared pan and smooth the top.
9. Bake for 55 to 70 minutes, until the edges are set and the center still has a slight wobble.
10. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes.
11. Remove the cheesecake, cool completely, and refrigerate for at least 6 hours or overnight.
12. Mix the chopped pistachios with the cinnamon.
13. Spoon the pistachio mixture over the chilled cheesecake.
14. Warm the honey slightly, then drizzle it over the top before slicing and serving.
Notes
Use fully softened cream cheese for the smoothest filling and to avoid lumps.
Keep the phyllo covered with a lightly damp towel while working so it does not dry out.
Chill the cheesecake overnight for the cleanest slices and the best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 24g
- Sodium: 290mg
- Fat: 39g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 135mg