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Baklava Pistachio Cheesecake

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A delightful cheesecake infused with the rich flavors of pistachios and layered in a crispy phyllo crust, drizzled with honey.

Ingredients

Scale
  • 2 cups crushed pistachios
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup heavy cream
  • 1 cup Greek yogurt
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 package phyllo dough

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Mix together the crushed pistachios, sugar, and melted butter until fully combined. Spread this mixture evenly onto the bottom of a greased springform pan.
  3. Layer sheets of phyllo dough over the pistachio mixture, brushing each layer with melted butter. Bake until golden brown, about 15 minutes.
  4. Beat the softened cream cheese until smooth, then add heavy cream, Greek yogurt, honey, vanilla extract, and ground cinnamon. Mix until well combined.
  5. Pour the cheesecake filling over the baked phyllo base and smooth the top.
  6. Bake for an additional 30-35 minutes, until the filling is set with a slight jiggle in the center.
  7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours.
  8. Garnish with additional crushed pistachios and a drizzle of honey before serving.

Notes

Store any leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://cookingwithmayaa.com/baklava-pistachio-cheesecake/

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