Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- For the crust, combine graham cracker crumbs, finely chopped pistachios, and sugar in a bowl. Pour in the melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- For the cheesecake filling, beat the softened cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in the flour and vanilla extract.
- Add the eggs one at a time, beating well after each addition until just combined. Pour the filling over the prepared crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from oven and let cool completely on a wire rack.
- For the baklava topping, brush one sheet of phyllo dough with melted butter and place it in the springform pan over the cheesecake. Repeat with remaining phyllo sheets, brushing each with butter. Sprinkle the chopped pistachios and sugar evenly over the top layer of phyllo.
- Bake the baklava topping for 15-20 minutes, or until golden brown and crisp.
- For the salted honey drizzle, combine honey, water, and sugar in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the sea salt.
- Drizzle the salted honey mixture over the warm baklava topping. Let the cheesecake cool completely, then chill in the refrigerator for at least 2 hours before serving.
Notes
You can prepare the baklava topping separately and place it on the cheesecake just before serving if you prefer it extra crisp. Ensure the phyllo dough is covered with a damp towel while you work to prevent it from drying out.