Description
This Baklava Pistachio Cheesecake is a decadent dessert blending creamy cheesecake with baklava flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup Pistachio Flour (substitute with almond flour for a milder flavor)
- 1/4 cup Unsalted Butter (or coconut oil for a dairy-free option)
- 1/4 cup Sugar (or coconut sugar for a healthier alternative)
- 1 teaspoon Salt (just a pinch is needed)
- 16 oz Cream Cheese (or plant-based cream cheese for a vegan option)
- 1/2 cup Honey (or maple syrup for a vegan alternative)
- 1/2 cup Sour Cream (or plain yogurt works well)
- 3 large Eggs (or flaxseed mixture for a vegan option)
- 1 cup Baklava Pieces (store-bought or homemade as desired)
- 1/2 cup Chopped Pistachios (for garnish)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Crust: Mix pistachio flour, softened unsalted butter, sugar, and salt. Press into a springform pan and bake for 10-12 minutes until golden brown. Let it cool completely.
- Make the Filling: Blend cream cheese, honey, sour cream, and eggs until smooth and creamy.
- Assemble: Pour the filling over the cooled crust and spread evenly.
- Add Topping: Press baklava pieces onto the filling.
- Bake: Place the cheesecake in the oven and bake for 40-45 minutes until edges are set and center is slightly jiggly.
- Cool and Refrigerate: Cool at room temperature then refrigerate for at least 4 hours before serving.
Notes
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg