Ingredients:
For the Baklava Layer:
1/2 cup unsalted butter, melted
1/2 cup honey
1 teaspoon ground cinnamon
1 cup chopped pistachios
6 sheets phyllo dough, thawed if frozen
For the Cheesecake Layer:
16 ounces (about 450g) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup honey
For the Topping:
1/4 cup chopped pistachios
Honey for drizzling
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
Prepare Baklava Layer:
In a small bowl, mix together the melted butter, honey, ground cinnamon, and chopped pistachios.
Place one sheet of phyllo dough in the bottom of the prepared springform pan. Brush lightly with the butter mixture.
Repeat with five more sheets of phyllo dough, brushing each with the butter mixture.
Prepare Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and honey until fully combined.
Assemble:
Pour the cheesecake mixture over the phyllo dough layers in the springform pan.
Sprinkle the remaining 1/4 cup of chopped pistachios evenly over the top.
Bake:
Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, or until the cheesecake is set but slightly jiggly in the center.
Cool and Chill:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
Serve:
Before serving, remove the cheesecake from the springform pan and place it on a serving plate.
Drizzle honey over the top of the cheesecake.
Garnish with additional chopped pistachios.