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Here’s my absolute favorite Honey Pistachio Baklava Cheesecake! It’s packed with creamy cheesecake goodness and that awesome sweet nut crunch you get from baklava. The way layers of flaky phyllo mix with roasted pistachios around smooth cheesecake? It’s unreal. Top it all with honey syrup and you’ve got a bite that’s pure joy.
Irresistible Mix of Classics
This one stands out because it mashes up two treats everyone loves. Tangy cheesecake gets cozy with a sweet pistachio-honey top and crispy phyllo for a killer crunchy bite. I whip this up whenever I wanna impress friends especially if there’s coffee or tea on the table.
Gather What You Need
- For The Base:
- Thawed phyllo kept overnight in the fridge
- Pistachios chopped up bright and fine
- Butter melted for brushing
- A dash of cinnamon
- For The Creamy Center:
- Cream cheese softened all the way
- Granulated sugar
- Eggs brought to room temp
- Yogurt or sour cream for a tangy kick
- Honey for a sweet swirl
- Lemon juice squeezed fresh
- Extra cinnamon ground up
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Building The Crunchy Layer
- Layer Up The Phyllo:
- Lay out your phyllo in the pan smearing each with butter keep the sheets damp so they don’t dry out.
- Pile On The Pistachios:
- Toss cinnamon into the pistachios scatter that mix between the sheets then end with a phyllo top.
- Bake Round One:
- Pop it in the oven for about 25 to 30 minutes so it turns golden and crunchy let it cool before adding more.
Make That Filling
- Whip It Up:
- Beat your cream cheese until it fluffs up add in sugar eggs yogurt and vanilla and keep going.
- Stay Airy And Smooth:
- Stir gently don’t overmix scrape down sides so it all looks even.
- Time To Bake Again:
- Wrap the pan with foil nest it in a water bath and pour this smooth mix right in.
Finishing Touches
- Bake Nice And Slow:
- Keep the oven to 300°F and bake until the middle just wiggles a bit.
- Sweeten It Up:
- Simmer honey water and lemon then pour this warm stuff over the top.
- Show It Off:
- More pistachios for garnish pop it in the fridge to chill until firm.
Easy Slicing And Storing
If you want perfect slices just use a knife dipped in hot water and clean it between cuts. Stash this beauty in the fridge it’ll last about four days. You can even wrap up single pieces and freeze them then let 'em thaw when you’re craving a slice.
Common Questions
- → What stops phyllo from drying out?
Lay a wet towel on the stack as you work, and coat every single layer with butter so it stays soft and doesn't crack.
- → Is it okay to swap the nuts?
Totally! Walnuts, hazelnuts, or even almonds will all work instead of pistachios.
- → Cheesecake cracked—how can I fix it?
Use a water bath while baking, and don't rush the cooling. If you do get a crack or two, just pile on some toppings to cover them up.
- → Can I prep this in advance?
You bet—make it a day or two early. Just wait until just before digging in to top with honey.
- → What's Greek yogurt for?
It gives your cake tangy flavor and helps keep it fluffy. If you don't have it, sour cream is fine too.