Recipe Directions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a small bowl, mix together the melted butter, chopped pistachios, and honey.
- Place one sheet of phyllo pastry in the bottom of the prepared pan. Brush with the butter mixture. Repeat layers until you’ve used all the phyllo pastry sheets, brushing each layer with the butter mixture.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, honey, and sour cream until fully combined.
- Pour the cheesecake filling over the prepared baklava layer in the pan.
- Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or until fully chilled.
- Once chilled, remove the cheesecake from the pan and garnish with chopped pistachios. Drizzle with honey before serving.
Kitchen Equipment Needed
To make Honey Pistachio Baklava Cheesecake, you’ll need the following kitchen equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Pastry brush
How to Store Leftovers
If you somehow have leftovers of this irresistible dessert, you can store them in an airtight container in the refrigerator for up to 3 days. Be sure to cover the cheesecake with plastic wrap or aluminum foil to prevent it from drying out.
Food and Drink Pairings
Honey Pistachio Baklava Cheesecake pairs beautifully with a variety of beverages, including:
- Turkish coffee for an authentic touch
- Spiced chai tea for a warm and cozy pairing
- Dessert wine, such as a late-harvest Riesling or Moscato, for a sweet indulgence