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Cheesecake is a beloved dessert that has captured the hearts of many. Its creamy texture and rich flavor make it a versatile choice, suitable for a variety of occasions—from casual family dinners to elegant gatherings. Originating from ancient Greece and later popularized in the United States, cheesecake comes in many forms, including New York-style, no-bake, and fruit-topped varieties. The beauty of cheesecake lies in its adaptability, allowing bakers to experiment with flavors and ingredients to create unique combinations. In this Honey Pistachio Baklava Cheesecake, we take the classic cheesecake foundation and elevate it with exotic elements inspired by traditional baklava.

Honey Pistachio Baklava Cheesecake – Recipes, Tasks & Tools

A delightful twist on a classic dish.
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Ingredients
  

For the Crust:

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

⅓ cup granulated sugar

½ teaspoon ground cinnamon

For the Cheesecake Filling:

16 oz cream cheese, softened

½ cup Greek yogurt

¾ cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

½ teaspoon almond extract

For the Baklava Topping:

1 cup pistachios, finely chopped

½ cup unsalted butter, melted

½ cup honey

1 teaspoon ground cinnamon

1 tablespoon water

1 tablespoon lemon juice

½ cup phyllo dough, chopped into small pieces

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine the crushed graham crackers, melted butter, sugar, and ground cinnamon. Stir until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden. Let it cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese until smooth.

              - Add the Greek yogurt and granulated sugar; mix until blended.

                - Add the eggs one at a time, beating well after each addition.

                  - Mix in the vanilla and almond extracts until smooth.

                    - Pour the cheesecake filling over the cooled crust and smooth the top.

                      Prepare the Baklava Topping:

                        - In a medium saucepan, melt the butter over medium heat.

                          - Stir in the honey, ground cinnamon, water, and lemon juice until well combined.

                            - Add the chopped phyllo dough and pistachios, stirring to coat evenly.

                              Assemble the Cheesecake:

                                - Carefully spoon the baklava mixture over the cheesecake filling, spreading it out evenly.

                                  - Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is set and the edges are slightly puffed.

                                    - Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

                                      Chill and Serve:

                                        - Remove the cheesecake from the oven and let it cool at room temperature for another hour.

                                          - Once cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight for the best texture.

                                            - Before serving, drizzle with additional honey and sprinkle extra chopped pistachios on top.

                                              Prep Time, Total Time, Servings:

                                                Prep Time: 30 minutes | Total Time: 6 hours | Servings: 10-12 slices