Description
Sweet layers of Middle Eastern tradition meet creamy New York-style cheesecake in this honey pistachio baklava cheesecake. Crisp phyllo pastry and nutty pistachios dance with silky cream cheese, creating a luxurious dessert sure to delight your senses.
Ingredients
Scale
Cheesecake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup honey
- 1 cup chopped pistachios
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
Topping and Garnish:
- 1/2 cup additional chopped pistachios
- 1/3 cup honey
- 1/4 cup water
- 1 tsp ground cinnamon
- 1/4 tsp orange blossom water (optional)
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact crust.
- In a large mixing bowl, beat cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate honey, mixing until fully integrated and the mixture becomes glossy.
- Add eggs one at a time, blending thoroughly after each addition to maintain a silky consistency.
- Fold in sour cream, flour, vanilla extract, and salt, stirring gently to prevent overmixing.
- Carefully fold chopped pistachios into the cheesecake batter, distributing them evenly throughout.
- Pour the batter over the prepared crust, smoothing the top with a spatula to ensure an even surface.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature for an additional hour.
- For the honey syrup, combine honey, water, cinnamon, and orange blossom water in a small saucepan.
- Simmer the mixture over medium heat for 5-7 minutes until slightly thickened and fragrant.
- Once the cheesecake is completely cooled, remove from the springform pan and transfer to a serving plate.
- Drizzle the warm honey syrup over the top of the cheesecake, allowing it to cascade down the sides.
- Sprinkle additional chopped pistachios generously over the honey-glazed surface for a crunchy garnish.
- Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set completely.
- Before serving, let the cheesecake sit at room temperature for 15-20 minutes to soften slightly.
Notes
- Prevent cheesecake cracking by baking in a water bath, which creates gentle, even heat distribution and maintains moisture.
- Achieve ultra-smooth texture by ensuring cream cheese is at room temperature and beating until completely lump-free before adding other ingredients.
- Customize for dietary needs by substituting graham cracker crust with gluten-free alternatives like almond flour or crushed gluten-free cookies.
- Control sweetness by adjusting honey quantity, allowing personal preference while maintaining the delicate flavor balance of pistachios and cream cheese.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 460
- Sugar: 34 g
- Sodium: 270 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg