Ingredients
Scale
- For the crust: 2 cups graham cracker crumbs
- 1/2 cup finely chopped pistachios
- 1/2 cup unsalted butter, melted
- For the cheesecake filling: 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup ground pistachios
- For the baklava layers: 1 cup chopped pistachios
- 1/2 cup honey
- 1 teaspoon cinnamon
- Phyllo sheets, as needed
Instructions
- 1. Preheat the oven to 325°F and grease a springform pan.
- 2. In a bowl, mix graham cracker crumbs, chopped pistachios, and melted butter. Press into the bottom of the pan to form the crust.
- 3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and ground pistachios.
- 4. Layer phyllo sheets over the crust, brushing with honey and sprinkling with chopped pistachios and cinnamon.
- 5. Pour the cheesecake filling over the layers and smooth the top.
- 6. Bake for 60-70 minutes until set. Let cool completely before refrigerating for at least 4 hours.
- 7. Before serving, drizzle with additional honey and garnish with more pistachios.
Notes
Ensure pistachios are fresh for optimal flavor; store leftovers in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Method: Dessert
- Cuisine: Middle Eastern fusion
Nutrition
- Calories: 520
- Sugar: 28g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 10g