Description
A decadent fusion dessert combining the rich creaminess of classic cheesecake with the nutty, sweet flavors of baklava, highlighted by honey, pistachios, and warm spices. Perfect for impressing guests or indulging in a special treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Nutty Honey Layer
- 1 cup shelled pistachios
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 tablespoons honey
Topping
- 1/4 cup honey
- 1/2 cup shelled pistachios, chopped
- 1/4 cup chopped walnuts (optional)
- 1 teaspoon ground cinnamon
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and 1/2 teaspoon ground cinnamon. Mix thoroughly until all crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the nutty honey layer: In a small saucepan, gently heat 1/4 cup honey and 2 tablespoons melted butter. Stir in 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves. Toss the 1 cup shelled pistachios in this mixture until they are fully coated. Spread this nut mixture evenly over the graham cracker crust to add a layer of baklava-style flavor.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add 1 cup sugar and continue beating until well combined. Add eggs one at a time, mixing well after each addition to ensure a smooth batter. Incorporate vanilla extract, heavy cream, and 2 tablespoons honey. Mix until smooth and fluffy without overmixing to avoid cracking during baking.
- Bake the cheesecake: Pour the cheesecake filling over the nutty crust in the springform pan. Smooth the top with a spatula. Preheat oven to 325°F (163°C). Bake the cheesecake for approximately 55-65 minutes or until the edges are set and the center slightly jiggles when gently shaken. Turn off oven and crack the door open; let the cheesecake cool inside for an hour to prevent cracks.
- Cool and chill: Remove the cheesecake from the oven and allow it to come to room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to fully set the cheesecake and meld the flavors.
- Prepare and add the topping: Before serving, warm 1/4 cup honey slightly to make it pourable. Drizzle honey over the chilled cheesecake surface. Sprinkle chopped pistachios, chopped walnuts if using, and dust with 1 teaspoon ground cinnamon evenly over the top to garnish and enhance the baklava-inspired flavor profile.
- Serve and enjoy: Carefully remove the springform pan sides. Slice cheesecake into 12 servings and present on dessert plates. This dessert pairs wonderfully with a cup of tea or coffee.
Notes
- To avoid cracks in the cheesecake, avoid overmixing and cool the cheesecake gradually in the oven with the door slightly open.
- Chilling the crust beforehand helps it set firmly for easier slicing.
- Walnuts are optional but add extra texture and flavor for a traditional baklava twist.
- Use room temperature ingredients for best mixing results and texture.
- Store leftovers covered in the refrigerator for up to 4 days.
