Honey Pistachio Baklava Cheesecake

A match made in dessert heaven! This Honey Pistachio Baklava Cheesecake brings together the rich, flaky layers of baklava and the creamy, tangy goodness of cheesecake. With a buttery phyllo crust, a layer of spiced nuts, and a luscious cheesecake filling topped with honey and pistachios, this dessert is a showstopper. Whether you're celebrating a special occasion or indulging your sweet tooth, this recipe will leave everyone asking for more.

Ingredients
For the Base:

• 10 sheets of phyllo pastry, thawed
• 2 sticks (225g) unsalted butter, melted
• 1 cup roasted walnuts
• 1 cup roasted almonds
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 Tbsp melted butter

For the Cheesecake Filling:

• 500g cream cheese, softened
• 1 cup granulated sugar
• Pinch of salt
• 2 tsp vanilla extract
• 1 Tbsp lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp cornstarch
• 3 large eggs, at room temperature
• 250g strained Greek yogurt or sour cream

For the Topping:

• 1 cup unsalted pistachios, coarsely chopped
• 1 cup honey
• 1 Tbsp lemon juice
• A dash of rosewater

Garnish:

• Additional honey for drizzling

Instructions

1. Prepare the Pan and Preheat the Oven
   Preheat your oven to 175°C (350°F). Line the base of an 8- or 10-inch springform pan with parchment paper.

2. Prepare the Phyllo Base
   Brush each sheet of phyllo pastry with melted butter and layer them in the springform pan, covering the sides and bottom. Trim any overhanging edges. Bake for about 12 minutes, or until golden.

3. Make the Nut Layer
   In a food processor, pulse walnuts, almonds, cinnamon, and salt until crumbly. Mix in the 2 Tbsp of melted butter. Spread this mixture evenly over the baked phyllo base.

4. Prepare the Cheesecake Filling
   In a large bowl, beat the cream cheese until smooth. Add sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch, mixing well. Beat in the eggs, one at a time, and then gently fold in the yogurt. Pour this mixture over the nut layer, smoothing the top.

5. Bake the Cheesecake
   Place the cheesecake on the middle rack and bake for about 45 minutes, or until the edges are set but the center is slightly wobbly. Turn off the oven and let the cheesecake rest inside for another 50 minutes to cool gradually.

6. Prepare the Topping
   In a small saucepan, warm the honey with lemon juice and rosewater until combined. Let it cool slightly.

7. Assemble the Cheesecake
   Once the cheesecake has cooled completely, pour the honey mixture over the top and sprinkle generously with chopped pistachios.

8. Serve and Enjoy
   Drizzle with more honey before serving for an extra touch of sweetness.

This dessert combines the rich, nutty flavors of baklava with the creamy decadence of cheesecake. Perfect for special occasions or when you want to treat yourself!