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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 2 (8 oz) packages cream cheese, softened to room temperature - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs, at room temperature - 1 cup plain Greek yogurt - 1 cup crushed pistachios, plus extra for garnish - ½ teaspoon ground cinnamon - ½ cup honey - ½ cup water - 1 tablespoon freshly squeezed lemon juice You can swap graham cracker crumbs with crushed cookies like Oreos for a fun twist. If you need a dairy-free option, try using vegan cream cheese. You can use maple syrup instead of honey, if desired. For a nut-free version, replace pistachios with sunflower seeds or omit them entirely. Using fresh ingredients makes a big difference in flavor and texture. Fresh cream cheese gives the cheesecake its creamy base. Fresh pistachios add crunch and a bright taste. When you use high-quality honey, it enhances the sweetness and richness of the dish. Always check expiration dates for dairy and eggs to ensure the best results. {{ingredient_image_2}} To start, preheat your oven to 325°F (160°C). In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir well until it looks like wet sand. Press this mixture into the bottom of a 9-inch springform pan. Make sure it’s even and compact. Bake the crust for 10 minutes, then let it cool while you make the filling. In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix until creamy and smooth. Slowly add 1 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing well. Add 3 large eggs, one at a time, blending well after each one. Now gently fold in 1 cup of plain Greek yogurt, 1 cup of crushed pistachios, and ½ teaspoon of ground cinnamon. Be careful not to overmix! Pour the cheesecake mixture over the cooled crust. Use a spatula to smooth the top. Tap the pan gently on the countertop to release air bubbles. Place the cheesecake in the oven and bake for about 50-60 minutes. The center should be slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracks. While the cheesecake cools, make the honey syrup. In a small saucepan, mix ½ cup of honey, ½ cup of water, and 1 tablespoon of lemon juice. Heat over medium until it simmers. Cook for about 5-7 minutes, stirring often. The syrup should thicken slightly. Once done, remove it from heat and let it cool to room temperature. When the cheesecake cools to room temperature, cover it with plastic wrap. Refrigerate for at least 4 hours or overnight for the best taste. To serve, carefully remove the cheesecake from the springform pan. Drizzle the honey syrup over it and sprinkle with extra crushed pistachios. Slice it up and enjoy this delightful treat! To get that smooth, creamy texture in your Baklava Pistachio Cheesecake, start with room temperature cream cheese. Cold cream cheese will not blend well and can cause lumps. Use an electric mixer to beat the cream cheese until it's light and fluffy. This step is key for a silky filling. Add the sugar and vanilla next, mixing them well before adding the eggs. Make sure to add the eggs one at a time, mixing well after each one. This helps keep the texture even. Cracks can ruin the look of your cheesecake, but there are easy ways to prevent this. First, bake the cheesecake at a low temperature. This helps it cook evenly. After baking, turn off the oven, crack the door open, and let the cheesecake cool slowly inside. This gradual cooling will stop sudden temperature changes that can cause cracks. Also, avoid overmixing your batter, as this can introduce air that leads to cracks when baking. For a stunning presentation, slice your cheesecake with a warm knife for clean cuts. Serve each slice on a nice plate. Drizzle the cooled honey syrup generously over the top. Add a sprinkle of crushed pistachios for texture and flavor. For a pop of color, top each slice with a sprig of mint. This not only looks great but adds freshness to every bite. Enjoy your beautiful creation! Pro Tips Cool Gradually: After baking, let the cheesecake cool in the oven with the door ajar. This helps to prevent cracks by allowing it to set slowly. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This results in a smoother batter and better texture. Perfectly Chilled: For the best flavor and texture, allow the cheesecake to chill in the refrigerator overnight before serving. Garnishing: When serving, drizzle extra honey syrup and sprinkle additional crushed pistachios on top for a beautiful presentation and added flavor. {{image_4}} You can mix up the nuts in your Baklava Pistachio Cheesecake. While pistachios are a classic choice, you can also use walnuts or almonds. Each nut brings its own flavor. Walnuts add a rich, earthy taste, while almonds provide a delightful crunch. Feel free to blend different nuts for a unique twist. Just make sure to crush them finely for the best texture. Adding flavors can elevate your cheesecake. You might consider mixing in orange or rose water for a fragrant touch. A pinch of cardamom can add warmth and depth. For a chocolate lover's delight, fold in cocoa powder or melted chocolate. These flavors can transform the cheesecake into something truly special. Experiment with your favorite tastes to find the perfect blend. If you want a different sweetness level, try using maple syrup or agave nectar instead of honey. These options can offer a unique flavor and sweetness. Stevia or monk fruit are great low-calorie alternatives. Adjust the amount based on how sweet you like your dessert. This way, you can enjoy a delicious cheesecake that fits your diet. To keep your baklava pistachio cheesecake fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This prevents the cheesecake from drying out or absorbing odors from the fridge. You can freeze the cheesecake if you want to save some for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe container. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before serving. Baklava pistachio cheesecake lasts about five days in the fridge. Store it covered to keep it fresh. If you notice any changes in texture or smell, it’s best to discard it. For the best taste, enjoy it within the first few days after making it. Baklava Pistachio Cheesecake is a sweet dessert that blends two favorites. It combines rich cheesecake with the flavors of baklava. You get a creamy filling made with cream cheese, Greek yogurt, and crushed pistachios. The crust is made from graham cracker crumbs, giving it a delightful crunch. Honey syrup adds a sweet touch, just like in traditional baklava. Yes, you can make this cheesecake a day or two ahead. This dessert tastes even better after chilling overnight. The flavors blend nicely, making it extra tasty. Just remember to store it in the fridge until you're ready to serve. To check if your cheesecake is done, look for a slight jiggle in the center. The edges should be set, while the middle remains a bit wobbly. This means it will firm up as it cools. After baking, let it cool slowly in the oven to prevent cracks. You can serve the cheesecake with a drizzle of honey syrup. Adding extra crushed pistachios on top makes it look pretty. A sprig of mint also adds a nice pop of color. For a refreshing contrast, serve with fresh fruit like berries. You now know how to create a delicious Baklava Pistachio Cheesecake. We covered the best ingredients, how to prepare them, and tips for a smooth finish. Using fresh ingredients makes a big difference in taste. Remember to try different nuts or flavors to make it your own. Proper storage keeps it fresh longer. Enjoy this unique dessert at your next gathering. Your guests will love it!

Baklava Pistachio Cheesecake

A rich and creamy cheesecake inspired by the flavors of baklava, featuring a graham cracker crust, pistachios, and a honey syrup drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine Middle Eastern
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup plain Greek yogurt
  • 1 cup crushed pistachios, plus extra for garnish
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup honey
  • 0.5 cup water
  • 1 tablespoon freshly squeezed lemon juice

Instructions
 

  • Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until all crumbs are evenly coated and the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to form a compact, even layer. Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool while you prepare the filling.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until creamy and smooth. Gradually add the granulated sugar and vanilla extract, beating until well combined. Introduce the eggs one at a time, mixing thoroughly after each addition to ensure a silky texture. Gently fold in the Greek yogurt, crushed pistachios, and ground cinnamon until just mixed, being careful not to overmix.
  • Assemble the Cheesecake: Pour the cheesecake mixture over the cooled crust in the springform pan. Use a spatula to smooth the top for an even surface. Lightly tap the pan on the countertop to release any trapped air bubbles.
  • Bake the Cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes. The center should be set yet still slightly jiggly. After baking, turn off the oven, crack the door open, and let the cheesecake cool slowly inside for about 1 hour. This gradual cooling step helps minimize the risk of cracking.
  • Prepare the Honey Syrup: In a small saucepan, combine the honey, water, and lemon juice. Place over medium heat and bring to a gentle simmer. Cook for approximately 5-7 minutes, stirring occasionally, until the mixture has slightly thickened. Once ready, remove from heat and let it cool to room temperature.
  • Chill the Cheesecake: After the cheesecake has cooled to room temperature, cover it with plastic wrap. Refrigerate for at least 4 hours, or ideally overnight for the best flavor and texture.
  • Serve: After chilling, carefully remove the cheesecake from the springform pan. Drizzle the cooled honey syrup generously over the cheesecake and garnish with additional crushed pistachios. Slice into portions and serve chilled.

Notes

For best flavor and texture, refrigerate overnight.
Keyword baklava, cheesecake, dessert, pistachio