Baklava Pistachio Cheesecake
A unique cheesecake combining rich, nutty baklava flavors with a creamy filling over a crunchy pistachio graham cracker crust, drizzled with spiced honey syrup.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 300 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- 2 cups crushed pistachios
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup honey
- 1 teaspoon ground cinnamon
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pistachios and graham cracker crumbs with the melted butter. Mix until everything is well coated. Press this mixture firmly into the bottom of a springform pan to create a solid and tasty crust.
- Beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Gradually add the eggs, one at a time, mixing well after each addition to ensure a beautifully smooth filling.
- Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula for an even bake.
- Bake in your preheated oven for 50-60 minutes, or until the center is set and slightly wobbly. Be careful not to overbake.
- Prepare the honey topping by combining the honey, ground cinnamon, and water in a saucepan. Bring to a boil, then simmer gently for about 10 minutes.
- Once the cheesecake has cooled to room temperature, pour the honey syrup over the top. Refrigerate for at least 240 minutes (or overnight) before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 18g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg