Description
This Honey Pistachio Baklava Cheesecake fuses flaky phyllo pastry, silky cream cheese, and a honey-soaked pistachio crunch. A showstopping dessert perfect for holidays or elegant dinner parties.
Ingredients
- Baklava Crust & Topping:
- 1 package phyllo dough, thawed
- 1 1/2 cups unsalted butter, melted
- 2 cups shelled pistachios, roughly chopped
- 1/2 cup granulated sugar
- 1 tsp cinnamon (optional)
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Honey Syrup:
- 3/4 cup honey
- 1/2 cup water
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tsp orange blossom water (optional)
Instructions
1. Simmer honey, water, sugar, lemon juice, and orange blossom water for 10 minutes. Let cool completely.
2. Preheat oven to 325°F. Line a 9-inch springform pan with parchment and wrap the outside with foil.
3. Butter and layer 10–12 sheets of phyllo dough into the pan, allowing excess to hang over the edges.
4. Combine chopped pistachios, sugar, and cinnamon, then spread evenly over the phyllo base.
5. Beat cream cheese until smooth. Add sugar, eggs one at a time, vanilla extract, and sour cream. Mix until fully combined.
6. Pour the cheesecake filling over the pistachio layer in the pan.
7. Layer another 10–12 sheets of buttered phyllo dough over the top. Tuck or fold over edges to seal.
8. Bake for 60–70 minutes until the center is set and the top is golden brown.
9. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
10. Before serving, drizzle cooled honey syrup over the cheesecake and garnish with additional chopped pistachios.
Notes
Make sure the phyllo dough is fully thawed before use to avoid tearing.
For clean slices, use a sharp knife dipped in hot water and wipe between cuts.
Orange blossom water adds floral complexity, but you can omit it if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 210mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg