Description
A delightful fusion of cheesecake and baklava, featuring a rich, creamy filling and a flaky phyllo crust, ideal for special occasions.
Ingredients
Scale
- 2 cups crushed phyllo dough
- 1 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup pistachio nuts, finely chopped
- 1 tsp vanilla extract
- 1/4 cup honey
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C). Prepare a springform pan by greasing it lightly.
- Mix the crushed phyllo dough with the melted butter until evenly coated. Press firmly into the bottom of the prepared pan.
- Beat the softened cream cheese and granulated sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, chopped pistachios, vanilla extract, and ground cinnamon until well combined.
- Pour the cheesecake filling over the phyllo crust and bake for 40-50 minutes, until the center is set with a slight jiggle.
- Cool the cheesecake at room temperature and drizzle with honey before serving.
Notes
Serve chilled, garnished with chopped pistachios or whipped cream. Store in an airtight container in the refrigerator for 4-5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 8g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg