Description
Imagine the sticky, nutty delight of baklava meeting the creamy, luscious texture of cheesecake. That’s exactly what this Honey Baklava Cheesecake delivers—a dessert that’s a little bit of indulgence and a whole lot of joy.
Ingredients
Scale
Cheesecake Base
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Nut Layer
- 1 cup pistachios, finely chopped
- 1 cup walnuts, finely chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup honey
Honey Syrup
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool.
- Make the Nut Layer:
- Combine pistachios, walnuts, cinnamon, and cloves in a bowl. Set aside.
- Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla, and honey until just combined.
- Assemble the Cheesecake:
- Sprinkle half of the nut mixture over the crust.
- Pour half of the cheesecake filling over the nuts, spreading evenly.
- Add the remaining nut mixture, followed by the rest of the cheesecake filling. Smooth the top.
- Bake:
- Place the springform pan in a water bath and bake for 55–65 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Prepare the Honey Syrup:
- Combine honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Cool slightly.
- Finish and Serve:
- Once the cheesecake is cooled, drizzle with honey syrup and garnish with additional chopped nuts. Chill for at least 4 hours or overnight before serving.