Name: Homemade Pistachio Honey Baklava Cheesecake
Prep time: 30 min
Cook time: 2 h
Total time: PT-480485H38M36S
Yield: 12
Ingredients: 32 ounces cream cheese, softened; 1/2 cup white granulated sugar; 1/2 cup honey; 2 tsp vanilla extract; 1 cup sour cream; 4 large eggs, at room temp; 1 1/3 cup salted, roasted, shelled pistachios, divided; 1 package fillo dough (about 12 sheets); 1/3 cup unsalted butter, melted; 1/4 cup honey, for serving

Ingredients

Scale

32 ounces cream cheese, softened
1/2 cup white granulated sugar
1/2 cup honey
2 tsp vanilla extract
1 cup sour cream
4 large eggs, at room temp
1 1/3 cup salted, roasted, shelled pistachios, divided
1 package fillo dough (about 12 sheets)
1/3 cup unsalted butter, melted
1/4 cup honey, for serving

Instructions

Preparing the Batter:

Preheat oven to 300°F. Wrap a 9-inch springform pan in foil.
Beat cream cheese until creamy. Add sugar, honey, vanilla, and sour cream; mix well.
Add eggs one at a time, mixing continuously. Stir in 1 cup pistachios.
Making the Crust:
Thaw fillo dough. Brush each layer with melted butter and stack. Place in pan, forming edges.
Pour batter into crust, top with remaining pistachios.
Baking Instructions:
Place pan in a water bath. Bake at 300°F for 2 hours. Turn off oven, cool slowly.
Chill overnight.

Prep Time: 30 minutes
Cook Time: 2 hours

Nutrition

Calories: 520 Kcal