Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sour cream
- 3/4 cup honey
- 4 large eggs
- 1 cup chopped pistachios
- 1 package phyllo dough (for baklava layers)
- 1 cup chopped walnuts or more pistachios
- Extra honey and pistachios for topping
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs with melted butter and press into a springform pan for the crust.
- In a large bowl, beat cream cheese, sour cream, honey, and eggs until smooth. Pour over the crust.
- Bake for 50-60 minutes until set and golden. Let cool.
- Prepare baklava layers by brushing phyllo sheets with butter, stacking with chopped nuts, and baking until golden and crispy.
- Top the cooled cheesecake with baked baklava pieces, chopped pistachios, and drizzle with honey.
Notes
- Chill the cheesecake at least 4 hours before serving for best results.
- Can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking, layering
- Cuisine: Middle Eastern Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12th)
- Calories: 420 Kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg