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Honey Pistachio Baklava Cheesecake Recipe

Honey Pistachio Baklava Cheesecake Recipe

5 from 18 reviews

Indulge in the decadent fusion of baklava and cheesecake with this exquisite Honey Pistachio Baklava Cheesecake recipe. Layers of phyllo pastry, creamy cheesecake filling, honey, and pistachios come together to create a dessert that is both rich in flavor and texture.

Ingredients

Scale

For the Base:

  • 10 sheets of phyllo pastry (thawed)
  • Approx. 2 sticks unsalted butter, melted
  • 1 cup roasted walnuts
  • 1 cup roasted almonds
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 2 Tbsp. melted butter

Cheesecake Filling:

  • 500g (2 pages) cream cheese, room temperature
  • 1 cup granulated sugar
  • Pinch of salt
  • 2 tsp. vanilla extract
  • 1 Tbsp. lemon zest
  • 1 Tbsp. lemon juice
  • 1 Tbsp. corn starch
  • 3 large eggs, room temp.
  • 250g strained Greek yogurt (or sour cream)

Topping:

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

Garnish:

  • More honey

Instructions

  1. Preheat oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.
  2. Brush each phyllo sheet with melted butter and layer in the springform pan. Trim overhanging phyllo and bake for 12 minutes until golden.
  3. Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add melted butter and combine. Spread this nut mixture over the baked phyllo base.
  4. Mix cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth. Add eggs one at a time, then yogurt. Pour over the nut layer and smooth the top.
  5. Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
  6. Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.

Nutrition

Keywords: Honey Pistachio Baklava Cheesecake, Baklava Cheesecake, Dessert Recipe