Tahini Baklava Cheesecake
Tahini Baklava Cheesecake is a delightful fusion of flaky baklava and creamy cheesecake, creating a unique dessert that tantalizes your taste buds. Each slice reveals layers of crunchy textures and smooth filling, drizzled with honey and topped with vibrant pistachios. Perfect for family gatherings or holiday celebrations, this impressive dessert will leave everyone wanting more!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tsp ground cinnamon
- 16 oz cream cheese, softened
- ½ cup tahini
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ¼ cup honey (for drizzling)
- ½ cup chopped pistachios (for topping)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and cinnamon. Press the mixture firmly into the bottom of a springform pan.
- Bake the crust for about 10 minutes until lightly golden. Allow it to cool slightly.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually mix in tahini and sugar until creamy.
- Add eggs one at a time, mixing gently to maintain an airy texture.
- Pour the filling into the cooled crust and bake for 45-50 minutes until set around the edges but slightly wobbly in the center.
- Once cooled, drizzle honey over the top and sprinkle with chopped pistachios. Refrigerate for at least 4 hours before serving.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: - For a gluten-free version, use gluten-free graham crackers and phyllo dough. - Swap tahini for almond or peanut butter for unique flavors. - Enhance flavor with spices like cinnamon or cardamom.