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Honey Pistachio Baklava Cheesecake Bars

These Honey Pistachio Baklava Cheesecake Bars combine rich baklava flavors with creamy cheesecake on a buttery crust. A perfect, easy dessert for any occasion!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: Baklava, Bars, Cheesecake, Easy, Honey, Pistachio
Servings: 9 servings

Ingredients

For the Crust:

  • 1 cup Graham cracker crumbs
  • 1/2 cup Unsalted butter melted
  • 1/4 cup Honey

For the Cheesecake Filling:

  • 2 cups Cream cheese softened
  • 1 cup Granulated sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/2 cup Pistachios chopped

For Topping:

  • 1/4 cup Honey for drizzling
  • 1/4 cup Pistachios chopped, for topping

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 cup of graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup honey. Stir until crumbs are evenly coated and clump together.
  • Press the crust mixture firmly and evenly into the bottom of your 8x8-inch baking pan. Bake for 8-10 minutes until golden and fragrant. Remove and let cool slightly.

Make the Cheesecake Filling

  • In a large mixing bowl, beat 2 cups softened cream cheese and 1 cup granulated sugar on medium speed until smooth and creamy.
  • Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/2 cup chopped pistachios. Mix gently until fully incorporated.

Assemble and Bake

  • Pour cheesecake filling over cooled crust and spread evenly with a spatula. Bake at 325°F (163°C) for 40-45 minutes or until edges are set and center is slightly jiggly. Avoid overbaking.

Cool and Top

  • Remove bars from oven and cool completely in pan on wire rack. Once cooled, drizzle 1/4 cup honey over top and sprinkle with 1/4 cup chopped pistachios.

Chill and Serve

  • Refrigerate bars for at least 4 hours or overnight to set fully. Cut into squares and serve chilled.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Spatula
  • Knife

Notes

  • Use gluten-free graham cracker crumbs to make this recipe gluten-free.
  • Warm honey slightly if it is too thick to drizzle easily.
  • Store bars in an airtight container in the refrigerator for up to 5 days.
  • Freeze bars wrapped tightly for up to 3 months; thaw overnight before serving.
  • Substitute pistachios with walnuts or almonds if desired.