Honey Pistachio Baklava Cheesecake: A Fusion of Two Classic Desserts

If you’re a fan of rich, creamy cheesecake and the nutty, flaky goodness of baklava, you’re in for a treat with this Honey Pistachio Baklava Cheesecake. This recipe combines the best of both worlds: the decadent creaminess of cheesecake with layers of crispy phyllo dough and a nutty filling reminiscent of traditional baklava. Finished with a drizzle of honey and a sprinkle of pistachios, this dessert is sure to impress at any special occasion.

Why You’ll Love This Recipe

Unique Fusion: Combining cheesecake with baklava creates an indulgent dessert that’s truly one of a kind.
Textural Contrast: The creamy cheesecake filling perfectly complements the crisp, flaky phyllo layers and crunchy nut mixture.

Simple Ingredients: This recipe uses ingredients you likely already have at home, like butter, nuts, and cream cheese.
Crowd-Pleaser: This dessert is ideal for gatherings, as it offers a stunning presentation and a flavor combination that appeals to many.

Ingredients

For the Phyllo Base:

10 sheets of phyllo pastry (thawed)

2 sticks unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds

1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons melted butter

For the Cheesecake Filling:

500g (2 packages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon corn starch
3 large eggs, room temperature
250g strained Greek yogurt (or sour cream)

For the Topping:

1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 tablespoon lemon juice
Splash of rosewater (optional)

For Garnish:

Extra honey for drizzling

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line the base of an 8 to 10-inch springform pan with parchment paper. This ensures that your cheesecake doesn’t stick to the pan and makes it easier to remove once baked.

2. Prepare the Phyllo Base

Start by brushing each phyllo sheet generously with melted butter. Layer them one by one into the springform pan, ensuring the sheets overlap to fully cover the base and sides. Trim any excess phyllo that hangs over the edges. Once layered, bake the phyllo in the preheated oven for about 12 minutes until golden and crispy. Remove from the oven and allow the base to cool slightly before adding the filling.

3. Make the Nut Filling

In a food processor, pulse together the roasted walnuts, roasted almonds, ground cinnamon, and salt until the mixture is crumbly. Add the 2 tablespoons of melted butter and pulse again until combined. This nut mixture will form a crunchy, flavorful layer in your cheesecake. Spread the mixture evenly over the baked phyllo base.

4. Prepare the Cheesecake Filling

In a large mixing bowl, beat the room-temperature cream cheese until smooth. Gradually add the granulated sugar and pinch of salt, continuing to mix until fully incorporated. Next, mix in the vanilla extract, lemon zest, lemon juice, and corn starch. These ingredients add a hint of brightness and ensure the cheesecake has a smooth texture. Add the eggs one at a time, mixing well after each addition. Finally, fold in the strained Greek yogurt (or sour cream) until fully combined.

5. Assemble and Bake

Pour the prepared cheesecake filling over the nut mixture in the springform pan. Smooth the top with a spatula to create an even surface. Place the cheesecake on the middle rack of the oven and bake for about 45 minutes, or until the top starts to turn golden and the edges are set. The center may still have a slight jiggle, which is normal. Turn off the oven and leave the cheesecake inside for an additional 50 minutes to allow it to set gradually.

6. Cool and Add the Toppings

Once the cheesecake has set, remove it from the oven and let it cool completely at room temperature. To prepare the topping, mix together the honey, lemon juice, and rosewater (if using) in a small bowl. Drizzle the honey mixture over the cooled cheesecake, allowing it to seep into the top layer. Sprinkle the coarsely chopped pistachios evenly over the top of the honey drizzle for a final touch of crunch and flavor.

7. Serve

Before serving, drizzle a little extra honey over each slice for added sweetness. The cheesecake can be stored in the refrigerator and is best served chilled. Slice and enjoy this luxurious dessert that blends the best of cheesecake and baklava into one unforgettable treat!

Tips for the Perfect Honey Pistachio Baklava Cheesecake

Butter the Phyllo Well: Phyllo dough can dry out quickly, so be sure to brush each sheet generously with melted butter to ensure a crispy, golden base.
Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing. This ensures a smooth, lump-free cheesecake filling.
Don’t Overbake: It’s important to remove the cheesecake from the oven when the center still has a slight wobble. Overbaking can lead to a dry or cracked cheesecake.
Cool Gradually: Letting the cheesecake cool in the oven with the heat turned off helps to prevent cracks on the surface.

Frequently Asked Questions (FAQs)

1. Can I Make This Cheesecake Ahead of Time?

Yes! This cheesecake can be made a day in advance and stored in the refrigerator. In fact, making it ahead allows the flavors to meld even better. Just wait to add the honey and pistachio topping until right before serving.

2. Can I Use Different Nuts?

Absolutely! While this recipe calls for roasted walnuts and almonds, you can experiment with different nut combinations like pecans, hazelnuts, or cashews.

3. What’s the Best Way to Store Leftovers?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake (without the honey topping) for up to 2 months.

4. Can I Use Sour Cream Instead of Greek Yogurt?

Yes, sour cream is a great substitute for Greek yogurt in this recipe. It adds a similar tang and richness to the cheesecake filling.

5. Is Rosewater Necessary?

No, rosewater is optional. It adds a subtle floral note that pairs beautifully with the honey and pistachios, but you can skip it if you prefer a more traditional flavor.

This Honey Pistachio Baklava Cheesecake is a show-stopping dessert that combines the best of both worlds: the nutty, flaky layers of baklava and the creamy decadence of cheesecake. Whether you’re celebrating a special occasion or simply indulging in a luxurious treat, this dessert is sure to leave a lasting impression.