Irresistible Pistachio Knafeh Cheesecake Bars: A Fusion Dessert Dream

Prepare to embark on a culinary journey that marries the rich, creamy indulgence of a classic American cheesecake with the crispy, buttery, and aromatic delight of Middle Eastern knafeh. These Pistachio Knafeh Cheesecake Bars are not just a dessert; they’re an experience, offering layers of texture and flavor that will captivate every palate.

Imagine a golden-brown, crunchy knafeh crust, a luscious pistachio-infused cheesecake filling, and a delicate drizzle of rosewater-kissed simple syrup, all crowned with vibrant chopped pistachios. This recipe promises an impressive, yet surprisingly achievable, showstopper perfect for any occasion.

Why These Pistachio Knafeh Cheesecake Bars Are a Must-Try

• Unforgettable Flavor Fusion: Experience the best of both worlds with the creamy tang of cheesecake beautifully complemented by the nutty, sweet, and slightly savory notes of traditional knafeh and bright pistachios. It’s a truly unique dessert.
• Impressive Presentation, Easy Execution: While these bars look incredibly gourmet, our step-by-step guide makes them accessible for home bakers of all skill levels. They’re perfect for impressing guests without the stress.
• Perfectly Portable & Make-Ahead Friendly: Unlike a traditional whole cheesecake, these bars are easy to slice, serve, and transport. They also benefit from chilling overnight, making them an ideal make-ahead dessert for parties or gatherings.

Key Ingredients for Your Pistachio Knafeh Cheesecake Bars

Crafting the perfect Pistachio Knafeh Cheesecake Bars starts with understanding your ingredients. Here’s a deeper dive into what makes this recipe sing:

• Knafeh Pastry (Kataifi Dough): This delicate shredded phyllo dough is the star of our crust. You’ll typically find it in the freezer section of Middle Eastern or international grocery stores. Thaw it completely before processing. If you can’t find it, you might be able to substitute with very finely crushed phyllo sheets, though the texture won’t be quite the same.
• Unsalted Butter: Essential for achieving that golden, crispy, and rich knafeh crust. Melting it ensures even coating.
• Cream Cheese: For that signature creamy cheesecake texture, using full-fat cream cheese is key. Ensure it’s fully softened to room temperature to prevent any lumps in your filling. This is crucial for a smooth, velvety cheesecake.
• Pistachio Paste vs. Extract: Pistachio paste offers a more authentic, richer pistachio flavor and a natural green hue. If using paste, look for pure pistachio paste. If using extract, start with a smaller amount (1 teaspoon) and adjust to taste, as extracts can be quite potent.
• Rose Water: This optional ingredient for the simple syrup adds a delicate floral aroma that is characteristic of many Middle Eastern desserts. If you’re not a fan, you can easily omit it or substitute with a touch of almond extract for a different, but equally delightful, nuance.
• Granulated Sugar & Lemon Juice: These are standard for both the cheesecake and the simple syrup, balancing sweetness and adding brightness.

Step-by-Step Overview: Crafting Your Pistachio Knafeh Cheesecake Bars

Creating these delightful Pistachio Knafeh Cheesecake Bars involves a few distinct stages, each contributing to the final masterpiece. Here’s a brief look at the process:

Preparing the Crispy Knafeh Crust

First, you’ll preheat your oven and prepare your baking dish. The knafeh pastry, once thawed, is pulsed in a food processor until finely shredded. It’s then combined with melted butter and a touch of sugar, creating a buttery, golden mixture. Two-thirds of this mixture forms the base, pressed into the dish and baked until lightly golden. This initial bake ensures a perfectly crisp foundation for your bars.

Whipping Up the Creamy Pistachio Cheesecake Filling

Next, it’s time for the star filling. Softened cream cheese and granulated sugar are beaten together until wonderfully smooth and creamy. Eggs are incorporated one at a time, followed by vanilla extract and the essential pistachio paste (or extract). This creates a vibrant, flavorful, and incredibly smooth cheesecake batter.

Assembling and Baking Your Fusion Dessert Bars

The creamy pistachio filling is poured evenly over the partially baked knafeh crust. The remaining one-third of the knafeh mixture is then sprinkled over the top, creating a beautiful contrast and another layer of crispiness. The bars are baked until the edges are set and the center has a slight jiggle, and the top knafeh layer is beautifully golden brown. Cooling completely and then refrigerating for at least 4 hours (preferably overnight) is crucial for the cheesecake to set perfectly.

Finishing with a Fragrant Simple Syrup

While the bars chill, a simple syrup is prepared by simmering water, sugar, and lemon juice. Rose water is added off the heat, infusing the syrup with its delicate aroma. Once the bars are thoroughly chilled, they are drizzled with this cooled syrup and garnished with finely chopped pistachios before being cut into individual bars and served. This final touch adds moisture, sweetness, and an extra layer of Middle Eastern flair to your Pistachio Knafeh Cheesecake Bars.

Pistachio Knafeh Cheesecake Bars

Indulge in a delightful fusion dessert with these Pistachio Knafeh Cheesecake Bars! This recipe combines the creamy richness of cheesecake with the crispy, buttery texture of traditional knafeh pastry, all infused with the vibrant flavor of pistachios. A unique and impressive treat that’s surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Servings: 16

Course: Dessert

Cuisine: Middle Eastern, American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 16 package ounce
• 1/2 unsalted butter cup melted
• 1/4 granulated sugar cup
• 24 cream cheese ounce softened
• 1 granulated sugar cup
• 3 eggs large
• 1 vanilla extract teaspoon
• 1/4 pistachio paste (or 1 tsp pistachio extract) cup
• 1/2 pistachios cup finely chopped, for garnish
• 1/2 water cup
• 1/2 granulated sugar cup
• 1 lemon juice tablespoon
• 1/4 rose water teaspoon optional

Equipment

• 9×13 inch baking dish
• Food processor
• Large mixing bowls
• Saucepan

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. For the Knafeh Crust: If using frozen knafeh pastry, thaw it. In a food processor, pulse the knafeh pastry until it’s finely shredded. In a large bowl, combine the shredded knafeh with melted butter and 1/4 cup granulated sugar. Mix until the knafeh is evenly coated.
3. Press about two-thirds of the knafeh mixture evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes, or until lightly golden. Remove from oven and set aside.
4. For the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pistachio paste (or extract) until well combined.
5. Pour the cheesecake filling over the partially baked knafeh crust in the baking dish.
6. Sprinkle the remaining one-third of the knafeh mixture evenly over the top of the cheesecake filling.
7. Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. The knafeh on top should be golden brown and crispy.
8. Remove from oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
9. For the Simple Syrup: While the bars are chilling, combine water, 1/2 cup granulated sugar, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, until slightly thickened. Remove from heat and stir in rose water, if using. Let cool completely.
10. Once the bars are chilled, drizzle with the cooled simple syrup and sprinkle with finely chopped pistachios before serving. Cut into bars and enjoy!

Notes

For best results, ensure your cream cheese is at room temperature to prevent lumps in the cheesecake filling. You can substitute almond extract for rose water in the simple syrup if preferred. Store leftover bars in an airtight container in the refrigerator for up to 4-5 days.

Tips & Variations for Perfect Pistachio Knafeh Cheesecake Bars

• Room Temperature Cream Cheese is Key: Do not skip this! Cold cream cheese will result in a lumpy cheesecake batter, no matter how much you beat it. Take it out of the fridge at least an hour before you plan to start.
• Don’t Overmix the Cheesecake: Once the eggs are added, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
• Make-Ahead Magic: These Pistachio Knafeh Cheesecake Bars are fantastic for making ahead. The cheesecake needs ample time to chill and set, so preparing them the day before you plan to serve is ideal. Just cover and refrigerate overnight.
• Freezing Instructions: You can freeze these bars! Once completely cooled and chilled, cut them into individual servings. Wrap each bar tightly in plastic wrap, then place them in an airtight freezer-safe container. They can be frozen for up to 1 month. Thaw in the refrigerator before serving.
• Syrup Adjustment: Adjust the amount of simple syrup to your preference. Some like a very sweet, syrupy bar, while others prefer just a light drizzle.
• Rose Water Alternatives: If rose water isn’t your favorite, you can omit it entirely, or swap it for a teaspoon of orange blossom water or even a little extra vanilla extract in the simple syrup.

Serving Suggestions for Your Pistachio Knafeh Cheesecake Bars

These Pistachio Knafeh Cheesecake Bars are a dessert that truly shines on its own, but a few simple additions can elevate the experience even further. Serve them chilled, allowing the different textures and flavors to fully develop. A light dusting of powdered sugar just before serving can add an elegant touch, though the simple syrup already provides plenty of sweetness and glaze. For a truly decadent treat, pair a bar with a dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream, which will beautifully contrast the rich flavors. These bars are also wonderful alongside a strong cup of coffee or a delicate mint tea, making them perfect for an afternoon treat or a sophisticated after-dinner dessert. If you’re looking for other impressive meals to serve alongside, consider Hearty One-Pot Cabbage Boil with Sausage for a comforting main course, or perhaps The Ultimate High Fiber Dense Bean Salad for a lighter, healthy accompaniment to a heavier meal.

Conclusion

These Pistachio Knafeh Cheesecake Bars are more than just a recipe; they are an invitation to explore a world of exquisite flavors and textures. Combining the best of Middle Eastern tradition with American dessert ingenuity, this treat is guaranteed to become a new favorite. Whether you’re a seasoned baker or just starting out, the clear steps and rewarding results will have you coming back to this recipe again and again. So go ahead, gather your ingredients, and prepare to delight your taste buds with this truly irresistible fusion dessert!