Honey Pistachio Baklava Cheesecake

If you’ve ever found yourself torn between choosing a slice of rich, creamy cheesecake or a piece of crisp, nutty baklava, this recipe is about to make your life a whole lot easier. Enter the Honey Pistachio Baklava Cheesecake, a dessert that combines the best of both worlds. Buttery, flaky phyllo pastry forms the base, layered with a spiced nut filling, all topped with a luscious cheesecake filling. The final touch? A drizzle of honey infused with rosewater and a generous sprinkle of crunchy pistachios.

This dessert is perfect for special occasions—whether it’s a holiday gathering, a birthday, or just an excuse to treat yourself. And while it may look fancy, I promise it’s easier to make than you think. Let’s dive in!

Step 1: Preparing the Phyllo Crust

The foundation of this cheesecake is a crisp, golden phyllo crust that mimics the flakiness of baklava. If you’ve never worked with phyllo dough before, don’t worry—it just requires a little patience and a good amount of butter.

Ingredients for the Base:

• 10 sheets of phyllo pastry, thawed
• 2 sticks (1 cup) unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Line the bottom of an 8 to 10-inch springform pan with parchment paper. This makes it easier to remove the cheesecake later.
2. Brush each sheet of phyllo pastry with melted butter before layering it into the pan. Slightly rotate each sheet as you go to ensure even coverage and press gently to form a crust.
3. Trim any excess phyllo hanging over the edges to keep the crust neat.
4. Bake for 12 minutes, or until golden brown and crisp. Set aside to cool while you prepare the nut layer.

Pro Tip:

Phyllo dough dries out quickly, so keep any unused sheets covered with a damp towel while you work.

Step 2: Creating the Nutty Baklava Layer

A true baklava-inspired dessert wouldn’t be complete without a layer of spiced, roasted nuts. This step adds a crunchy contrast to the creamy cheesecake filling.

Ingredients for the Nut Layer:

• 1 cup roasted walnuts
• 1 cup roasted almonds
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons melted butter

Instructions:

1. Pulse the nuts, cinnamon, and salt in a food processor until they form a coarse crumble. You want texture here, so don’t grind them too fine.
2. Mix in the melted butter to help bind the nut mixture together.
3. Spread the nut mixture evenly over the baked phyllo crust, pressing it down lightly.

At this point, you already have the makings of a delicious baklava base. Now, it’s time to take it to the next level with the creamy cheesecake filling!

Step 3: Making the Creamy Cheesecake Filling

Now that we have the flaky phyllo crust and the spiced nut layer ready, it’s time to prepare the star of the show—the cheesecake filling. This filling is rich, velvety, and perfectly balanced with a hint of citrus to complement the sweetness of the honey drizzle.

Ingredients for the Cheesecake Filling:

• 500g (2 blocks) 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 cornstarch
• 3 large eggs, room temperature
• 250g strained Greek yogurt (or sour cream)

Instructions:

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. A hand mixer or stand mixer on medium speed works best for this.
2. Add the salt, vanilla extract, lemon zest, lemon juice, and cornstarch and continue mixing until fully incorporated.
3. Add the eggs one at a time, mixing after each addition until just combined. Avoid overmixing at this stage to prevent excess air from getting into the batter, which can cause cracks during baking.
4. Gently fold in the Greek yogurt or sour cream to enhance the creamy texture.

Step 4: Assembling and Baking the Cheesecake

Instructions:

1. Pour the cheesecake filling over the nut layer in the springform pan, smoothing the top with a spatula.
2. Bake in a preheated 350°F (175°C) oven for about 45 minutes, or until the edges are set but the center still has a slight jiggle.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 50 minutes to allow it to cool gradually. This helps prevent cracks from forming.
4. Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set.

Pro Tip:

For the smoothest texture, bake the cheesecake in a water bath. Simply wrap the outside of the springform pan in foil and place it in a larger baking dish filled with about an inch of hot water. This creates gentle heat and prevents overcooking.

Step 5: The Perfect Honey-Pistachio Topping

Now comes the finishing touch that takes this cheesecake to the next level—a fragrant honey drizzle infused with lemon juice and rosewater, topped with crunchy pistachios.

Ingredients for the Topping:

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

Instructions:

1. In a small saucepan, warm the honey over low heat until it becomes slightly thinner in consistency.
2. Stir in the lemon juice and a splash of rosewater for a floral, citrusy aroma. Be careful with the rosewater—a little goes a long way!
3. Drizzle the honey mixture over the chilled cheesecake just before serving.
4. Sprinkle the chopped pistachios generously over the top for added crunch and color.

Final Touches:

For an extra indulgent presentation, drizzle a little extra honey over individual slices before serving. Pair this dessert with a cup of Turkish coffee or spiced chai for a truly decadent experience.

Frequently Asked Questions

Baking a cheesecake, especially one with a phyllo crust, can come with a few challenges. Here are some common questions to help you get the best results with your Honey Pistachio Baklava Cheesecake.

1. Can I make this cheesecake ahead of time?

Yes! In fact, cheesecake tastes even better when it’s had time to chill. You can make it one to two days in advance and keep it in the refrigerator until ready to serve. Add the honey drizzle and pistachios just before serving for the freshest taste and texture.

2. How do I prevent my cheesecake from cracking?

Cracks in a cheesecake are usually caused by overbaking or a sudden change in temperature. To avoid this:

• Bake the cheesecake until the edges are set but the center is still slightly jiggly.
• Let it cool gradually in the oven with the door slightly open for about 50 minutes before removing it.
• If you want to be extra cautious, use a water bath to create gentle, even heat.

3. Can I use store-bought baklava instead of making the phyllo base?

Yes! If you’re short on time, layering crushed store-bought baklava at the bottom of your pan can work as a shortcut. Just be mindful that it will be sweeter than the homemade version.

4. What can I substitute for rosewater?

If you don’t have rosewater or prefer a milder flavor, you can substitute orange blossom water or simply omit it. The honey and lemon combination will still create a delicious glaze.

5. How do I store leftover cheesecake?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you need to keep it longer, you can freeze individual slices (without the honey drizzle) for up to 2 months.

6. Can I use different nuts in the baklava layer?

Absolutely! Traditional baklava often includes pistachios, walnuts, or almonds, but you can experiment with pecans or hazelnuts for a twist on the classic flavors.

7. What’s the best way to cut clean slices of cheesecake?

Use a sharp knife dipped in hot water and wipe it clean between each slice. This will help you achieve smooth, even slices without making a mess.

Conclusion: A Dessert Worth Savoring

The Honey Pistachio Baklava Cheesecake is a show-stopping dessert that beautifully combines the best of two classic treats. The flaky, buttery phyllo crust, the spiced nutty layer, the silky cheesecake filling, and the sweet, floral honey drizzle make every bite an indulgent experience.

Whether you’re making it for a special occasion or simply to treat yourself, this cheesecake is sure to impress. Serve it with a hot cup of Turkish coffee or chai tea and enjoy the perfect balance of textures and flavors.

If you try this recipe, let us know how it turns out! Have any creative twists or variations? Share your thoughts in the comments—we’d love to hear from you!

Honey Pistachio Baklava Cheesecake

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This Honey Pistachio Baklava Cheesecake is a luxurious fusion of two beloved desserts. A crisp, buttery phyllo crust layered with spiced nuts forms the base, while a rich and creamy cheesecake filling sits on top. Finished with a drizzle of honey, fragrant rosewater, and crunchy pistachios, this dessert is an unforgettable treat for special occasions.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

For the Base:

• 10 sheets of phyllo pastry (thawed)
• 2 sticks unsalted butter, melted (approx. 1 cup)
• 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 blocks) 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 cornstarch
• 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

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 phyllo sheet with melted butter and layer them in the springform pan, pressing gently to form a crust. Trim any overhanging phyllo. Bake for 12 minutes, or until golden brown.

In a food processor, pulse the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tablespoons of melted butter and mix well. Spread this nut mixture evenly over the baked phyllo base.

In a large bowl, beat the cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth. Add the eggs one at a time, mixing after each addition. Fold in the Greek yogurt or sour cream until fully incorporated.

Pour the cheesecake filling over the nut layer and smooth the top. Bake on the middle rack for 45 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 50 minutes to cool gradually.

Once completely cooled, mix the honey, lemon juice, and rosewater, then drizzle over the cheesecake. Sprinkle with chopped pistachios and an extra drizzle of honey before serving.

Notes

• For extra crispiness, bake the phyllo base a few minutes longer before adding the nut layer.
• Allow the cheesecake to chill in the refrigerator for at least 4 hours before serving for the best texture.
• Adjust the rosewater to taste, as it has a strong floral flavor.
• Serve with a cup of hot tea or Turkish coffee for a truly indulgent experience.