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Baklava Pistachio Cheesecake

Baklava Pistachio Cheesecake: Indulge in Creamy Delight

Delight in this Baklava Pistachio Cheesecake, blending creamy cheesecake with crunchy baklava layers for a spectacular dessert.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 5 hours
Total Time 6 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American, Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pistachio Shortbread Crust
  • 1 cup Pistachio flour You can use almond or hazelnut flour for a different flavor.
  • 1/2 cup Unsalted butter Melted
  • 1/4 cup Granulated sugar Brown sugar works too!
For the Cheesecake Filling
  • 16 oz Cream cheese Use full-fat for the best results.
  • 3/4 cup Granulated sugar Feel free to swap it with brown sugar for a deeper flavor.
  • 1/2 cup Honey Substitute with maple syrup for a vegan option.
  • 3 large Large eggs For an egg-free version, a flaxseed mixture works well.
For the Topping
  • 1 cup Baklava Crumble on top for added sweetness and crunch.

Equipment

  • 9-inch springform pan

Method
 

Step-by-Step Instructions for Baklava Pistachio Cheesecake
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine pistachio flour, melted unsalted butter, and granulated sugar until it resembles damp sand. Press this mixture into a 9-inch springform pan. Bake for 10-12 minutes, then allow to cool.
  3. Beat the cream cheese until smooth, then add granulated sugar, honey, and large eggs, mixing until combined and silky.
  4. Pour the creamy filling over the cooled crust and crumble pieces of baklava over the top.
  5. Bake for 40-45 minutes until the edges are set and only the center has a slight jiggle.
  6. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to gradually cool down, then refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

For the best flavor and texture, refrigerate the cheesecake overnight before slicing and serving.

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