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