Pistachio Baklava Cheesecake
Pistachio Baklava Cheesecake is a delightful fusion of creamy cheesecake, crunchy pistachios, and sweet syrup, making it an irresistible dessert for any occasion. This showstopper combines layers of flavors and textures that will leave your taste buds dancing with joy. Perfect for family gatherings or dinner parties, this cheesecake not only looks stunning but also creates unforgettable memories with every bite. Impress your guests with this easy-to-follow recipe that transforms simple ingredients into a luxurious dessert experience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup shelled roasted pistachios, chopped (divided)
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- ¼ cup honey
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- Chop half of the pistachios and sprinkle over the crust. Bake for about 10 minutes until lightly golden.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, honey, cinnamon, vanilla extract, and eggs one at a time until well combined.
- Pour filling over the baked crust and bake for 50-60 minutes until edges are set but center remains slightly jiggly.
- Turn off oven and leave cheesecake inside with door ajar for one hour to cool gradually.
- Refrigerate for at least four hours or overnight before serving. Drizzle with honey and sprinkle remaining pistachios on top.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: For different nut flavors, substitute pistachios with walnuts or almonds. To prevent cracks in your cheesecake, consider using a water bath during baking. Serve slices with fresh berries for a tart contrast to the sweetness.