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Baklava Pistachio Cheesecake

Baklava Pistachio Cheesecake

A rich and crunchy Baklava Pistachio Cheesecake that brings two desserts together in the best way. This stunning treat is perfect for holidays or anytime you want a showstopper.
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Ingredients
  

1 cup (100 g) crushed graham crackers

2 tbsp granulated sugar

4 tbsp (56 g) melted unsalted butter

10–12 sheets phyllo dough

1 cup (120 g) chopped pistachios

1/2 cup (60 g) chopped walnuts

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup (113 g) melted unsalted butter (for brushing phyllo)

16 oz (450 g) cream cheese, softened

3/4 cup (150 g) granulated sugar

1/2 cup (120 ml) sour cream

2 large eggs

1/2 cup (170 g) honey

1/3 cup (80 ml) water

2 tbsp lemon juice

1 tsp vanilla extract

Instructions
 

  • Mix crushed graham crackers, sugar, and butter to form the crust and press into a springform pan.
    Combine pistachios, walnuts, cinnamon, and nutmeg for the nut filling.
    Layer buttered phyllo sheets in the pan and add half the nut mixture.
    Prepare cheesecake batter by mixing cream cheese, sugar, sour cream, and eggs.
    Pour batter over layered phyllo and nuts.
    Top with remaining buttered phyllo sheets and fold edges inward.
    Bake at 325°F (163°C) for 60–70 minutes and cool slowly in the oven.
    Simmer honey, water, lemon juice, and vanilla to make syrup.
    Pour syrup over the warm cheesecake and chill at least 6 hours before serving