There’s something magical about desserts that transport you to a different place. For me, that place is a sun-drenched bazaar, the scent of honey and spiced nuts wafting through the air, and the laughter of friends and family gathered around a table. One of my fondest memories is of my grandmother sharing her baklava secrets while we baked together on warm weekends. She would smile, bits of phyllo dough flying in every direction, and say, “Life is too short to skip dessert!” That’s why I’m excited to share my Baklava Pistachio Cheesecake Supreme with you—an irresistible blend of creamy cheesecake and nutty baklava that’s sure to win hearts and bring smiles to your table.

Why You’ll Love This Recipe

• Decadent and rich, yet surprisingly easy to make at home
• The perfect fusion of creamy cheesecake and crunchy baklava
• Great for impressing guests at dinner parties or cozy family gatherings
• Make ahead and freeze for a stress-free dessert option!

Ingredients

Ready to get started? Here’s what you’ll need to whip up this dreamy dessert:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup melted unsalted butter
• 2 tablespoons granulated sugar
• For the cheesecake filling:
• 24 ounces cream cheese, softened (try to let it sit out for at least 30 minutes)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (don’t skimp, it adds a fantastic tang)
• For the baklava topping:
• 1 cup shelled pistachios, roughly chopped (the stars of the show!)
• 1 cup phyllo dough, thawed (super thin sheets of magic)
• ½ cup unsalted butter, melted
• ½ cup honey
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg (optional, but it adds warmth!)
• Zest from 1 lemon (to brighten the flavors)

Step-by-Step Instructions

Now, let’s dive into this delicious journey!

1. Preheat your oven to 325°F (160°C). Get that cozy kitchen feeling going!
2. Make the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until it’s smooth and creamy—think fluffy clouds! Add in eggs one at a time, beating just until combined. Be careful not to overmix, or you’ll wind up with a dense cheesecake.
4. Stir in vanilla extract, sour cream, and lemon zest. Mix until smooth. You want this creamy dream to be well blended, but not overworked. Chill for a few minutes if needed; this will make it easier to layer.
5. Layer the baklava topping: Melt the butter in a small saucepan. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Layer another sheet on top, brush again. Repeat until you have four layers.
6. Sprinkle a handful of chopped pistachios over the phyllo. Now, roll the phyllo carefully and slice it into strips. Start placing these strips over the cheesecake filling, creating a lovely pattern!
7. Pour the honey mixture: In a small bowl, combine honey, cinnamon, nutmeg, and any remaining pistachios. Drizzle this mixture generously over the phyllo layers.
8. Bake: Carefully place your cheesecake in the preheated oven and bake for about 55-65 minutes until the center is set and only slightly jiggles. Remember, it’ll firm up as it cools!
9. Cool and chill: Allow the cheesecake to cool in the pan for about an hour. Then, cover it and place it in the fridge for at least four hours (or overnight) to set properly.
10. Serve: Once set, carefully remove the springform pan’s outer layer. Cut into slices and serve with extra honey drizzled on top and maybe a sprinkle of crushed pistachios for that beautiful pop of color!

Pro Tips & Variations

Feeling adventurous? Here are a few ways to put your spin on this scrumptious dessert:

• Nutty alternatives: Swap out pistachios for walnuts or almonds if you’re feeling different!
• Flavored cheesecake: Add a tablespoon of rose water or orange blossom water to your cheesecake filling for an extra aromatic touch.
• Toppings galore: Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream – it’s heavenly!

Serving Suggestions

Picture this: you’ve just pulled your Baklava Pistachio Cheesecake Supreme from the fridge. It’s gorgeous! Slice into it and serve with a steaming cup of coffee or mint tea. The creamy richness of the cheesecake paired with the crunchy baklava topping will leave you and your guests in dessert bliss. Not to mention, this cheesecake is an absolute showstopper for holidays, birthdays, or any occasion that calls for something special.

Storage Tips

Leftovers? Oh, yes, please! Here’s how to keep your cheesecake supreme:

• Refrigeration: Store any leftovers covered in the fridge for up to 5 days. It gets even better overnight as the flavors meld!
• Freezing: To freeze, slice the cheesecake and wrap each piece in plastic wrap, then place it in an airtight container. It can last up to 2 months in the freezer! Just be sure to let it thaw in the fridge before serving.
• Reheating: If you prefer your cheesecake a little warmer, you can alway pop a slice in the microwave for about 15-20 seconds; it’ll be warm and gooey.

FAQs

Can I make this cheesecake ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavors have more time to blend together. You can prepare it a day in advance and keep it in the fridge until you’re ready to serve.

What if I can’t find phyllo dough?

If you’re in a pinch, you can substitute crushed graham crackers or cookies mixed with butter. It won’t have the same texture, but it’ll still be delicious!

Can I use a different nut?

Yes! Feel free to swap out the pistachios for any nut you love. Walnuts, almonds, or even pecans would work beautifully!

Is this cheesecake gluten-free?

To make it gluten-free, just use gluten-free graham crackers for the crust. The rest of the ingredients are naturally gluten-free.

Can I add chocolate to the cheesecake?

Oh, absolutely! You can fold in some melted chocolate into the cheesecake batter for a chocolatey twist. Just remember to reduce the sugar slightly since chocolate adds sweetness.

Conclusion

And there you have it—my Baklava Pistachio Cheesecake Supreme! I can almost taste that rich creaminess and nutty crunch as I write this! If you give this a try, I would love to hear about your experience. Did you tweak it? Did you make it your own? Comment below with your thoughts, photos, or any little tidbits you want to share. Enjoy bringing this sweet moment into your home, and remember—life is always sweeter with dessert!

Irresistible Baklava Pistachio Cheesecake Nutty Creamy Delight

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• Author: antaki
• Total Time: 90 minutes
• Yield: 12 servings 1x

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Description

Savor the Baklava Pistachio Cheesecake Supreme a nutty creamy dessert that perfectly blends Middle Eastern flavors with a rich decadent twist

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Ingredients

Scale 1x2x3x

1 ½ cups of graham cracker crumbs

½ cup of melted unsalted butter

2 tablespoons of granulated sugar

24 ounces of cream cheese, softened

1 cup of granulated sugar

3 large eggs

1 teaspoon of vanilla extract

1 cup of sour cream

1 cup of shelled pistachios, roughly chopped

1 cup of phyllo dough, thawed

½ cup of unsalted butter, melted

½ cup of honey

1 teaspoon of cinnamon

¼ teaspoon of nutmeg (optional)

Zest from 1 lemon

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Instructions

Preheat your oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into the bottom of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese with sugar until smooth. Add in eggs one at a time, beating just until combined.

Stir in vanilla extract, sour cream, and lemon zest. Mix until smooth.

Melt the butter in a small saucepan. Lay one sheet of phyllo dough, brush with melted butter, and layer another sheet on top. Repeat until you have four layers.

Sprinkle a handful of chopped pistachios over the phyllo, roll carefully, and slice into strips. Place these strips over the cheesecake filling.

In a small bowl, combine honey, cinnamon, nutmeg, and remaining pistachios. Drizzle generously over the phyllo layers.

Bake for about 55-65 minutes until the center is set and slightly jiggles.

Allow the cheesecake to cool in the pan for about an hour, then refrigerate for at least four hours to set.

Once set, carefully remove the outer layer of the springform pan, cut into slices, and serve.

Notes

An irresistible blend of creamy cheesecake and nutty baklava that’s sure to win hearts and bring smiles to your table.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Cuisine: Mediterranean

Nutrition

• Serving Size: 12 servings
• Calories: 350
• Sugar: 15g
• Fat: 22g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 7g

Keywords: Baklava, Pistachio, Cheesecake, Dessert Recipe