Description
A stunning fusion of Mediterranean charm and creamy decadence, Honey Pistachio Baklava Cheesecake features crisp layers of golden phyllo, a rich pistachio crumble, velvety cheesecake filling, and a luscious honey-lemon syrup. Each bite is a perfect balance of crunchy, creamy, and sweet—ideal for celebrations or elevating an ordinary evening.
Ingredients
For the Baklava Layers:
- 1 package (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1½ cups shelled pistachios, chopped (reserve 1/4 cup for garnish)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (optional)
For the Cheesecake Filling:
- 24 oz cream cheese (3 packages), softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup Greek yogurt or sour cream
For the Honey Syrup:
- ¾ cup honey
- ¼ cup water
- ¼ cup sugar
- 1 tsp lemon juice
- 1 cinnamon stick
- 1–2 strips lemon peel (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper.
- Layer 6–8 phyllo sheets in the pan, brushing each with melted butter. Let edges hang slightly over the sides.
- Mix chopped pistachios with cinnamon and cardamom. Sprinkle over the bottom layer.
- In a bowl, beat cream cheese until smooth. Add sugar and beat until combined. Mix in eggs, vanilla, and Greek yogurt until creamy.
- Pour the cheesecake filling over the nut layer and smooth the top.
- Add 6–8 more buttered phyllo sheets on top. Fold overhanging dough over the top. Butter thoroughly.
- Bake for 60–70 minutes until center is just set. Cover with foil if browning too quickly.
- Cool completely at room temperature, then chill at least 4 hours or overnight.
- While cooling, prepare syrup: combine honey, water, sugar, lemon juice, cinnamon stick, and lemon peel in a saucepan. Simmer 8–10 minutes. Cool and discard solids.
- Pour cooled syrup over chilled cheesecake. Garnish with reserved pistachios.
- Slice with a serrated knife and serve chilled or at room temperature.
- Prep Time: 45 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour 10 minutes