Description
A decadent blend of creamy cheesecake and crispy, nutty baklava layers, sweetened with rich honey for the ultimate indulgent dessert.
Ingredients
Scale
For the Base:
- 10 sheets phyllo pastry, thawed
- 2 sticks unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Pistachio Layer:
- 1 cup shelled pistachios, finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Layer phyllo sheets in the pan, brushing each with melted butter. Fold any overhanging edges inward.
- Mix pistachios, sugar, and cinnamon, then sprinkle half over the phyllo.
- Beat cream cheese, sugar, eggs, vanilla, and cinnamon until smooth. Pour over the pistachio layer.
- Sprinkle remaining pistachio mixture on top. Bake for 40-45 minutes, until set and golden.
- Simmer honey, water, lemon juice, and vanilla for 5 minutes to make syrup.
- Pour warm syrup over cheesecake and let cool before serving.
Notes
- Best served chilled for enhanced flavor.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean