Pistachio Baklava Cheesecake
Ingredients:
1 package phyllo dough, thawed
1 cup unsalted butter, melted
2 cups pistachios, finely chopped
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup honey
3 tablespoons water
1 teaspoon vanilla extract
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C).
In a bowl, mix the chopped pistachios, 1/4 cup sugar, cinnamon, and cloves.
Brush a 9-inch springform pan with melted butter. Layer 10 sheets of phyllo dough in the pan, brushing each sheet with butter.
Spread half of the pistachio mixture over the phyllo dough. Layer with another 10 sheets of phyllo dough, brushing each with butter. Repeat with the remaining pistachio mixture and top with 10 more sheets of phyllo dough, buttering each layer.
Trim any excess dough hanging over the sides of the pan
