Go Back
Delicious Baklava Pistachio Cheesecake topped with pistachios and honey

Baklava Pistachio Cheesecake

A delicious and impressive baklava-inspired cheesecake that combines a creamy center with crunchy phyllo layers and a sweet honey syrup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Cheesecake, Dessert
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

Phyllo Dough Layers
  • 1 pack Phyllo dough, thawed in the fridge overnight Buy an extra pack in case of tears.
  • 1/2 cup Butter, melted for brushing Brush thinly to avoid greasiness.
  • 1 cup Pistachios, finely chopped Reserve some larger pieces for topping.
  • 1/2 cup Walnuts, optional For a mixed nut baklava vibe.
Cheesecake Filling
  • 16 oz Cream cheese, full fat and softened Ensure it's at room temperature.
  • 1/2 cup Sour cream or Greek yogurt For a smoother filling.
  • 3/4 cup Sugar
  • 3 large Eggs Add one at a time.
  • 1 tsp Vanilla extract
  • 1 pinch Salt
Honey Syrup
  • 1/2 cup Honey
  • 1/2 cup Water
  • 1 tbsp Lemon juice Add to keep the syrup bright.
  • 1 pinch Cinnamon Optional, but adds flavor.

Method
 

Preparation
  1. Prep your pan by using a springform pan and lining the bottom with parchment paper while buttering the sides lightly.
  2. Build the bottom phyllo layers: Layer one sheet of phyllo in the pan, brush with melted butter, and repeat with 8 to 10 sheets, sprinkling chopped pistachios halfway through.
  3. Mix the cheesecake filling by beating softened cream cheese with sugar until smooth, add sour cream, vanilla, and a pinch of salt. Incorporate eggs one at a time.
  4. Pour the cheesecake filling over the phyllo base and gently tap the pan to release air bubbles.
  5. Layer the top phyllo sheets, about 6 to 8, brushing butter between and tucking edges in for a neat look.
  6. Bake at 325°F (160°C) for 60 to 75 minutes until the center is slightly wobbly.
Honey Syrup
  1. While the cheesecake bakes, simmer honey, water, lemon juice, and a pinch of cinnamon for several minutes until pourable.
  2. Allow the cheesecake to cool for 10 minutes after baking before drizzling the syrup over the top and letting it soak in.
  3. Chill for at least 6 hours, preferably overnight, before serving.

Notes

Chill overnight for the best texture. Use a sharp knife to slice cleanly and wipe between cuts.