Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice-of-honey-pistachio-baklava-cheesecake

Honey Pistachio Baklava Cheesecake Recipe

This Honey Pistachio Baklava Cheesecake combines the crisp, nutty layers of baklava with the creamy richness of cheesecake. Drizzled with honey and sprinkled with crushed pistachios, it’s a decadent dessert that bridges the best of Middle Eastern and Western sweets.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Baklava Layer:

  • 1 package phyllo dough
  • 1 1/2 cups shelled pistachios, finely chopped
  • 1/2 cup unsalted butter, melted
  • 1/2 cup honey
  • 1 teaspoon ground cinnamon

Cheesecake Layer:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Honey Syrup:

  • 1/2 cup honey
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Garnish:

  • Additional chopped pistachios
  • Honey drizzle

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare Baklava Layer:
    • Mix finely chopped pistachios with ground cinnamon.
    • Place a sheet of phyllo dough in the pan, brush with melted butter, and repeat until half the phyllo sheets are used.
    • Sprinkle half of the pistachio mixture over the top. Repeat with the remaining phyllo sheets and pistachio mixture.
    • Cut the baklava into squares or diamonds.
  3. Bake Baklava Layer: Bake for 25-30 minutes until golden and crispy. Allow to cool slightly.
  4. Prepare Cheesecake Layer:
    • Beat cream cheese with sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream.
    • Pour this batter over the cooled baklava layer. Smooth the top.
  5. Bake Cheesecake: Bake for 45-50 minutes until the edges are set but the center is slightly jiggly.
  6. Prepare Honey Syrup:
    • Combine honey, water, lemon juice, and vanilla in a saucepan. Simmer for 5 minutes.
    • Let cool slightly.
  7. Finish the Cheesecake: Once cooled to room temperature, drizzle with honey syrup. Garnish with chopped pistachios and extra honey.
  8. Chill: Refrigerate for at least 4 hours or overnight before serving.

Notes

  • Phyllo Dough: Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out.
  • Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Make Ahead: Both the cheesecake and baklava topping can be made ahead of time and assembled just before serving.
  • Author: Fionna Mendez
  • Prep Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern, Western Fusion

Nutrition

  • Calories: 480 kcal
  • Sugar: 28g
  • Sodium: 320mg
  • Fat: 32g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 105mg

Keywords: BaklavaCheesecake, DessertLovers, FusionDessert, SweetTreats, BakingLove, FoodieFavorites