Description
A rich and creamy cheesecake layered with crunchy phyllo dough and a delightful blend of pistachios and honey, inspired by traditional baklava.
Ingredients
Scale
- 1 package phyllo dough (thawed if frozen)
- ½ cup unsalted butter, melted
- 1 ½ cups pistachios, finely chopped
- ½ cup walnuts or almonds (optional), finely chopped
- 2 tbsp sugar
- 1 tsp cinnamon
- ½ cup honey
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 cup Greek yogurt (or sour cream)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- ½ cup ground pistachios
- 2 tbsp dried rose petals (optional, for garnish)
- ¼ cup honey, warmed for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease a springform pan.
- Layer sheets of phyllo dough inside the pan, brushing each layer with melted butter. Overlap sheets so they extend up the sides, forming a thick crust (10–12 layers).
- Mix pistachios, walnuts, sugar, and cinnamon. Spread half of this mixture over the phyllo base. Drizzle with honey.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in yogurt, vanilla, and cornstarch.
- Pour half of the batter over the nut layer. Add remaining nut mixture, drizzle with honey, then top with remaining cheesecake batter.
- Bake for 50–60 minutes, until center is just set. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle top with warm honey. Sprinkle with crushed pistachios and rose petals.
Notes
- Ensure phyllo dough is fully thawed before use.
- Adjust the sweetness by varying the amount of sugar and honey.
- Store leftovers in the refrigerator, covered.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg