Honeyed Pistachio Baklava Cheesecake

Instructions

Step 1 Preheat the oven to 325°F and line the bottom of a springform pan with parchment paper.
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Step 2 Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan to form the crust.
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Step 3 Bake the crust for 8–10 minutes, then set aside to cool.
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Step 4 In a bowl beat the cream cheese and granulated sugar until smooth and creamy.
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Step 5 Add eggs one at a time, mixing well after each addition.
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Step 6 Stir in vanilla extract and sour cream until the cheesecake batter becomes smooth.
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Step 7 In another bowl mix the chopped pistachios with cinnamon.
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Step 8 Lay several sheets of phyllo dough in a buttered baking dish, brushing each sheet lightly with melted butter.
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Step 9 Pour the cheesecake batter over the crust and sprinkle the pistachio mixture evenly on top.
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Step 10 Add several more layers of buttered phyllo dough on top to create a flaky baklava layer.
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Step 11 Bake the cheesecake for 45–55 minutes until the center is just set.
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Step 12 In a small saucepan combine honey, water, sugar, and lemon juice and simmer for about 5 minutes to make the syrup.
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Step 13 Pour the warm honey syrup over the baked cheesecake and allow it to soak into the layers.
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Step 14 Let the cheesecake cool completely before chilling in the refrigerator for at least 4 hours before slicing and serving.

Storage and Reheating Tips

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, slices can be frozen for up to 1 month and thawed in the refrigerator overnight before serving. This dessert is best served chilled or slightly at room temperature and does not require reheating.