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Baklava Pistachio Cheesecake

Baklava Pistachio Cheesecake: A Creamy Middle Eastern Dream

Experience the delightful fusion of creamy cheesecake and nutty baklava in this Baklava Pistachio Cheesecake.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Pistachio Shortbread Swap with almond flour for a different flavor.
For the Filling
  • 16 oz Cream Cheese Mascarpone can be used for a silkier texture.
  • 3/4 cup Sugar Adjust to taste, use brown sugar for deeper flavor.
  • 3 large Eggs Flax eggs for a vegan alternative.
  • 1/2 cup Honey Agave syrup is a great substitute.
For the Topping
  • 2 cups Baklava Store-bought options can simplify preparation.

Equipment

  • Oven
  • Mixing bowl
  • Baking Pan

Method
 

Step‑by‑Step Instructions for Baklava Pistachio Cheesecake
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the ingredients for the pistachio shortbread crust. Press into a greased baking pan and bake for 10-12 minutes until golden.
  3. Whisk together softened cream cheese, sugar, eggs, and honey until smooth. Pour the filling over the cooled crust.
  4. Arrange pieces of baklava on top of the cheesecake filling and press down slightly.
  5. Bake the cheesecake for 40-45 minutes, until the edges are set and the center is slightly jiggly.
  6. Allow the cheesecake to cool at room temperature for about an hour, then chill for at least four hours in the refrigerator.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Check for a jiggly center to prevent overbaking. Avoid overmixing for a lighter texture. Finish with crushed pistachios and honey for garnish.

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