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Recipe c40c1a640c

Honey Pistachio Baklava Cheesecake

This delightful cheesecake combines the rich flavors of baklava with creamy cheesecake, featuring layers of flaky phyllo pastry, nuts, and honey.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Cake, Dessert
Cuisine Mediterranean, Middle Eastern
Servings 10 servings
Calories 450 kcal

Ingredients
  

Phyllo Base

  • 10 sheets phyllo pastry, thawed Creates the classic baklava texture; flaky and delicate.
  • 2 sticks unsalted butter, melted Used to brush the phyllo, adds moisture and richness.

Nut Mixture

  • 1 cup roasted walnuts Brings a lovely crunch and depth of flavor.
  • 1 cup roasted almonds Pairs perfectly with baklava's traditional taste.
  • 1 tsp ground cinnamon Warms up the flavor profile.
  • 1/4 tsp salt Balances sweetness and enhances flavor.
  • 2 Tbsp melted butter Helps bind the nut mixture together.

Cheesecake Filling

  • 500 g cream cheese, room temperature Provides smooth creaminess to the cheesecake.
  • 1 cup granulated sugar Sweetens and balances the tang of cream cheese.
  • 1 pinch salt Elevates the dessert without making it salty.
  • 2 tsp vanilla extract Adds sweetness and depth of flavor.
  • 1 Tbsp lemon zest Brightens the cheesecake, adding complexity.
  • 1 Tbsp lemon juice Adds a refreshing zing that brightens each bite.
  • 1 Tbsp corn starch Acts as a stabilizer to help set the cheesecake.
  • 3 large eggs, room temperature Essential for achieving perfect creamy texture.
  • 250 g strained Greek yogurt (or sour cream) Adds a tangy touch, making the cheesecake creamy and luscious.

Toppings

  • 1 cup shelled pistachios (unsalted), coarsely chopped For topping and providing delightful crunch.
  • 1 cup honey Sweet, floral goodness—this can’t be skipped!
  • 1 Tbsp lemon juice To balance the sweetness of the honey.
  • splash rosewater Adds a lovely floral note.

Instructions
 

Preparing the Base

  • Preheat your oven to 350°F (175°C) and prepare your springform pan.
  • Brush phyllo sheets with melted butter, layer in the pan, trim excess, and bake until golden for about 12 minutes.

Making the Nut Mixture

  • Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly; combine with melted butter.
  • Layer the nut mixture over the baked phyllo.

Cream Cheese Mixture

  • Mix cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth.
  • Add eggs one at a time, mixing gently, then fold in Greek yogurt.
  • Pour the mixture over the nut layer and smooth the top.

Baking the Cheesecake

  • Bake for 45 minutes, then turn off oven and leave the cheesecake inside for an additional 50 minutes.

Cooling and Topping

  • Let the cheesecake cool completely, then drizzle with the honey, lemon juice, and rosewater mixture, and top with chopped pistachios.

Notes

Cover phyllo with a damp towel to prevent it from drying out during preparation.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 7gFat: 24gSaturated Fat: 12gSodium: 200mgFiber: 2gSugar: 30g
Keyword Baklava, Baklava Cheesecake, Cheesecake, Dessert Recipes, Honey Pistachio Cheesecake
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