Name: Honey Pistachio Baklava Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Middle Eastern-inspired
Ingredients: 10 sheets of phyllo pastry (thawed); Approx. 2 sticks unsalted butter, melted; 1 cup roasted walnuts; 1 cup roasted almonds; 1 tsp ground cinnamon; 1/4 tsp salt; 2 Tbsp melted butter; 500g (2 pages) cream cheese, room temperature; 1 cup granulated sugar; Pinch of salt; 2 tsp vanilla extract; 1 Tbsp lemon zest; 1 Tbsp lemon juice; 1 Tbsp corn starch; 3 large eggs, room temp; 250g strained Greek yogurt (or sour cream); 1 cup shelled pistachios (unsalted), coarsely chopped; 1 cup honey; 1 Tbsp lemon juice; Splash of rosewater; More honey

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This Honey Pistachio Baklava Cheesecake is an indulgent treat that fuses two beloved desserts—baklava and cheesecake. With layers of crispy phyllo dough, a smooth and creamy cheesecake filling, and a sweet, nutty topping of honey, pistachios, and rosewater, this dessert is nothing short of spectacular.

Ingredients

For the Base:

10 sheets of phyllo pastry (thawed)

Approx. 2 sticks unsalted butter, melted

1 cup roasted walnuts

1 cup roasted almonds

1 tsp. ground cinnamon

1/4 tsp. salt

2 Tbsp. melted butter

Cheesecake Filling:

500g (2 pages) cream cheese, room temperature

1 cup granulated sugar

Pinch of salt

2 tsp. vanilla extract

1 Tbsp. lemon zest

1 Tbsp. lemon juice

1 Tbsp. corn starch

3 large eggs, room temp.

250g strained Greek yogurt (or sour cream)

Topping:

1 cup shelled pistachios (unsalted), coarsely chopped

1 cup honey

1 Tbsp. lemon juice

Splash of rosewater

Garnish:

More honey

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan by lining the base with parchment paper.

Brush each sheet of phyllo pastry with melted butter, layering it in the springform pan. Trim any overhanging pastry and bake for 12 minutes, or until the phyllo is golden brown.

While the phyllo bakes, pulse walnuts, almonds, cinnamon, and salt in a food processor until the mixture is crumbly. Add the melted butter and combine. Spread this nut mixture evenly over the baked phyllo base.

In a mixing bowl, combine the cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch. Mix until smooth. Add eggs one at a time, then fold in the Greek yogurt. Pour the cheesecake filling over the nut layer and smooth the top.

Bake the cheesecake on the middle rack for 45 minutes, or until it turns a light golden color. Afterward, turn off the oven and leave the cheesecake inside for another 50 minutes to set.

Once cooled completely, drizzle the cheesecake with a mixture of honey, lemon juice, and a splash of rosewater. Sprinkle coarsely chopped pistachios on top.

Garnish with additional honey before serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 servings

Variations

Nut Substitutes: While this recipe uses walnuts and almonds, you can swap them with other nuts like hazelnuts or cashews if you prefer.

Rosewater Omission: If you’re not a fan of rosewater, you can skip it and use a splash of orange blossom water or vanilla extract for a different flavor profile.

Vegan Option: For a vegan version, you can substitute the cream cheese with a plant-based cream cheese and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for each egg in the cheesecake filling.

Storage/Reheating

Storage: Store any leftover cheesecake in the refrigerator, covered, for up to 3 days. The honey topping may slightly harden but will still be delicious.

Reheating: If you prefer to eat it warm, gently reheat individual slices in the microwave for 15-20 seconds. However, this cheesecake is best enjoyed chilled.

FAQs

How can I prevent the phyllo pastry from becoming soggy?

To avoid sogginess, make sure to bake the phyllo layers until they are golden and crispy before adding the nut mixture and cheesecake filling. This will create a sturdy base.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two ahead of time. Just be sure to store it in the fridge and add the honey-pistachio topping right before serving.

What can I substitute for Greek yogurt in the cheesecake filling?

If you don’t have Greek yogurt, sour cream is a great alternative. It will still give the cheesecake a creamy texture and slight tanginess.

Can I use a different type of nut for the topping?

Definitely! You can use chopped almonds, cashews, or even pecans as a substitute for pistachios. Just keep in mind that the flavor and texture will change slightly.

How can I make this recipe gluten-free?

To make this cheesecake gluten-free, use gluten-free phyllo pastry. You can also double-check the labels on the other ingredients, as some may contain hidden gluten.

Conclusion

This Honey Pistachio Baklava Cheesecake is a show-stopping dessert that combines the best of two beloved sweets. The crispy, buttery phyllo dough, rich cheesecake filling, and sweet honey-pistachio topping make for a dessert that’s guaranteed to impress. Whether for a special occasion or just a sweet indulgence, this unique treat will become a new favorite!

Recipe:

Honey Pistachio Baklava Cheesecake

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Print Recipe

This Honey Pistachio Baklava Cheesecake blends the rich, buttery layers of traditional baklava with a smooth, creamy cheesecake filling. The crispy phyllo base contrasts perfectly with the luscious cheesecake, while a topping of honey, pistachios, and a hint of rosewater adds a delightful touch. This indulgent dessert is ideal for special occasions or as a sweet, luxurious treat any time.

Total Time: 1 hour 30 minutes
Yield: 8 servings

Instructions

Preheat the oven to 350°F (175°C). Line the base of an 8 to 10-inch springform pan with parchment paper.
Brush each sheet of phyllo pastry with melted butter and layer them in the springform pan. Trim excess pastry and bake for 12 minutes or until golden brown.
While the phyllo bakes, pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add the melted butter and combine. Spread this mixture evenly over the baked phyllo.
In a mixing bowl, combine cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch. Mix until smooth. Add eggs one at a time, then fold in Greek yogurt. Pour the cheesecake mixture over the nut layer and smooth the top.
Bake the cheesecake for 45 minutes or until lightly golden. Turn off the oven and leave it inside for an additional 50 minutes to set.
Once completely cooled, drizzle with honey, lemon juice, and rosewater. Sprinkle pistachios on top.
Garnish with more honey before serving.