Description
A rich and indulgent fusion of two classic favorites: flaky, syrup-soaked baklava and creamy cheesecake. Layered with spiced pistachios, golden phyllo dough, and drizzled honey, this dessert is an unforgettable showstopper perfect for special occasions.
Ingredients
Phyllo dough (thawed)
Unsalted butter, melted
Chopped pistachios
Ground cinnamon
Ground clove (optional)
Honey
Cream cheese
Granulated sugar
Eggs
Greek yogurt or sour cream
Vanilla extract
Lemon juice
Water
Cinnamon stick (for syrup)
Instructions
- Preheat oven to 325°F (160°C). Brush a 9-inch springform pan with melted butter.
- Layer 8-10 phyllo sheets in the pan, brushing each with butter and allowing edges to overhang.
- Mix chopped pistachios with cinnamon and clove. Spread over phyllo base and drizzle lightly with honey.
- Beat cream cheese until smooth. Add sugar and eggs one at a time. Blend in yogurt and vanilla.
- Pour filling over the nut layer.
- Top with 8-10 more phyllo sheets, buttering each. Trim or fold edges. Score top gently.
- Bake for 60-70 minutes until golden and slightly jiggly in center. Cool completely.
- In a saucepan, simmer honey, sugar, lemon juice, cinnamon stick, and water for 10 minutes. Cool slightly.
- Pour warm syrup over cooled cheesecake. Chill 4 hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts