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Pistachio Knafeh Cheesecake Bars with Shortbread Crust

Inspired by Dubai chocolate, these bars offer a creamy layer of pistachio flavored cheesecake filling topped with crisp kataifi then coated with a milk chocolate veil.
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Servings 16
Calories 422 kcal

Ingredients
  

Shortbread base:

  • 1 cup flour
  • 1/3 cup confectioner’s sugar
  • 1/4 teaspoon fine salt
  • 8 tablespoons unsalted butter softened

Cheesecake filling:

  • 16 ounces cream cheese room temp
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons tahini
  • 1/3 cup pistachio cream
  • 1 teaspoon vanilla extract
  • 1 drop pistachio oil or extract to taste
  • 1/4 teaspoon fine salt

Kataifi crumble:

  • 2 cups kataifi loosely packed
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cardamom

Milk-chocolate veil:

  • 6 ounces milk chocolate chips
  • 2 teaspoons vegetable oil

Instructions
 

  • Heat oven to 325 F.
  • Line an 8-inch square pan with parchment.

Shortbread base:

  • Mix flour, confectioner’s sugar, and salt.
  • Cut in butter until a soft dough forms.
  • Press evenly in pan. Bake 15 minutes; cool 5 minutes.

Cheesecake Filling:

  • Beat cream cheese and sugar until smooth.
  • Add drop (or two) of pistachio oil or extract to 3 tablespoons of the sour cream, blend well.
  • Beat in eggs one at a time, then mix in plain sour cream, sour cream with pistachio oil, tahini, pistachio cream, vanilla, and salt on low.
  • Spread over warm base.

Kataifi Crumble:

  • Toss kataifi with butter, sugar, and cardamom if using. Scatter evenly over filling.
  • Bake 28 to 34 minutes until edges are just set with a slight center wobble.
    Cool to room temp.

Milk Chocolate Veil:

  • Melt chocolate with oil in microwave at 30 second internals, until smooth.
  • Spread a thin layer over cooled bars. Chill at least 3 hours. Cut 16 to 20 bars with a hot knife.
Keyword Bars, Cheesecake