Ingredients
Baklava Layer:
Phyllo (Filo) dough sheets
Finely chopped pistachios
Unsalted butter, melted
Ground cinnamon
Cheesecake Filling:
Cream cheese, softened
Granulated sugar
Eggs
Vanilla extract
Sour cream
Honey Syrup:
Honey
Lemon juice
Vanilla extract
Garnish:
Extra chopped pistachios
Honey drizzle
Instructions
Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a springform pan with parchment and grease.
Baklava Layers: Brush phyllo sheets with melted butter, layer in the pan, and sprinkle with the cinnamon-pistachio mixture. Repeat layering and cut into shapes before baking until golden.
Cheesecake Batter: Beat cream cheese and sugar, mix in eggs one at a time, then add sour cream and vanilla. Pour over the cooled baklava base.
Bake Cheesecake: Bake until set at the edges but still slightly jiggly in the center.
Honey Syrup: Simmer honey, lemon juice, and vanilla, then drizzle over the cooled cheesecake.
Chill: Refrigerate for at least 4 hours or overnight.
Garnish: Top with chopped pistachios and a honey drizzle before serving.