Heavenly Honey Pistachio Baklava Cheesecake Recipe for All

Sweet dreams converge with Mediterranean magic in this honey pistachio baklava cheesecake that blends rich cultural traditions into one decadent dessert.

Layers of creamy cheesecake merge seamlessly with delicate phyllo pastry and crunchy pistachios.

The classic baklava foundation gets a luxurious upgrade through smooth cream cheese and golden honey drizzles.

Delicate nuts and silky textures dance across each delightful bite, creating an experience that transcends ordinary desserts.

Nutty undertones complement the sweet, velvety filling, promising a sensory journey through classic flavor combinations.

Each slice tells a story of culinary craftsmanship and indulgent pleasure.

Prepare to fall in love with this irresistible fusion of textures and tastes that will leave you craving more.

Save and Store This Cheesecake Right

• Store the honey pistachio baklava cheesecake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out or absorbing other food odors.
• Slice the cheesecake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for best quality.
• Transfer frozen cheesecake to the refrigerator overnight to defrost slowly. Avoid room temperature thawing to maintain texture and prevent bacterial growth.
• Warm individual slices in the microwave for 15-20 seconds on low power. Alternatively, let the slice sit at room temperature for 15 minutes before serving to take off the chill and restore its creamy texture.

Pairing Options for Baklava Cheesecake

• Enhance Honey Pistachio Baklava Cheesecake with Perfect Pairings
• Brew Complementary Cardamom Turkish Coffee: Strong, aromatic coffee with cardamom spice cuts through the dessert's richness, mirroring Middle Eastern flavor profiles and balancing the sweet cheesecake.
• Serve Chilled Moscato Wine: Sweet, light white wine with delicate floral notes perfectly complements the honey and pistachio elements, creating a harmonious dessert experience with gentle effervescence.
• Create Lavender Honey Sorbet: Refreshing palate cleanser that echoes the cake's honey undertones, providing a cool contrast to the creamy cheesecake and adding an elegant Mediterranean-inspired touch.
• Plate Caramelized Orange Segments: Citrusy, slightly burnt orange pieces introduce a bright, tangy element that enhances the dessert's nutty and sweet characteristics, adding textural complexity to the dining experience.

Pistachio Cheesecake Twists to Explore

• Gluten-Free Baklava Cheesecake: Replace phyllo sheets with gluten-free almond flour or coconut flour pastry layers, ensuring a crispy texture while accommodating gluten sensitivities.
• Vegan Pistachio Cheesecake Alternative: Substitute cream cheese with cashew-based cream cheese, use coconut oil instead of ghee, and replace eggs with flax eggs for a plant-based version.
• Reduced Sugar Version: Swap regular sugar with monk fruit sweetener or stevia, and use sugar-free honey alternative to lower overall carbohydrate content while maintaining sweet flavor profile.
• Nut-Free Adaptation: Replace pistachios with sunflower seeds or pumpkin seeds, providing similar crunch and textural element for those with nut allergies while preserving the cake's essential characteristics.

FAQs

• Why do I need to bring ingredients to room temperature?

Room temperature ingredients blend more smoothly, preventing lumps in your cheesecake filling. Cold ingredients can create a grainy texture and uneven mixing.

• Can I use a different type of nuts?

Pistachios are traditional, but you can substitute almonds or walnuts. Just ensure they’re finely chopped for the best texture and even distribution in the cake.

• What if my phyllo sheets tear?

Don’t worry! Phyllo is delicate. If a sheet tears, simply overlap or patch it with another sheet. The ghee will help seal and bind the layers together.

• How do I know when the cheesecake is perfectly baked?

Look for a mostly set filling with a slight jiggle in the center. The edges should be lightly golden, and the top should look just set but not completely firm.

Why Pistachio Baklava Cheesecake Stuns

• Combine the creamy richness of cheesecake with the traditional Middle Eastern baklava, creating a stunning dessert that brings together two beloved treats in one spectacular dish.
• Learn professional baking skills like working with delicate phyllo layers, creating a rustic-style crust, and making a perfect honey syrup that elevates your dessert from ordinary to extraordinary.
• Swap pistachios for almonds or walnuts, adjust honey levels, or add a splash of orange blossom water to make this recipe uniquely yours while maintaining its elegant core structure.
• Despite looking complex, this recipe breaks down into simple steps that even intermediate bakers can confidently execute, delivering a dessert that looks like it came from a professional bakery.

Pistachio Baklava Cheesecake Ingredients

• Phyllo Dough: Delicate, paper-thin pastry sheets that create a crispy and flaky base for the cheesecake.
• Ghee: Clarified butter that provides rich flavor and helps create a golden, crisp phyllo crust.

• Pistachios: Signature green nuts that add a distinctive nutty flavor and crunchy texture to the dessert.

• Cream Cheese: Creamy base that provides the smooth and rich foundation for the cheesecake.
• Sour Cream: Adds tanginess and helps create a velvety, soft texture in the filling.
• Eggs: Bind the filling and provide structure to the cheesecake.
• Sugar: Sweetens the cheesecake and balances the tangy cream cheese.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.
• Salt: Helps to balance and intensify the other flavors in the filling.
• Lemon Juice, Lemon Zest: Adds a bright, citrusy note that cuts through the richness of the cheesecake.

• Sugar, Water, Honey: Create a sweet, glossy syrup that adds moisture and additional sweetness to the baklava cheesecake.
• Lemon Juice: Optional ingredient that provides a subtle acidic balance to the syrup's sweetness.

How to Make This Cheesecake

Step 1: Warm Up Ingredients

Take cream cheese, eggs, and sour cream out early to reach room temperature.

Finely chop pistachios into small pieces without creating powder.

Step 2: Whip Creamy Filling

Beat cream cheese with sugar, vanilla, and salt until smooth.

Blend in sour cream and lemon juice.

Gently fold eggs into mixture.

Strain filling through fine-mesh sieve to eliminate potential lumps.

Step 3: Create Flaky Phyllo Base

Soften ghee if needed.

• Drape first sheet with slight overhang
• Brush with ghee
• Place next sheet at angle
• Continue layering and brushing until ten sheets cover bottom

Step 4: Build Nutty Layers

Sprinkle half of chopped pistachios over phyllo base.

Add four more phyllo sheets, brushing each with ghee.

Distribute remaining nuts.

Top with five final phyllo sheets, brushing each with ghee.

Step 5: Pour Silky Filling

Carefully pour cheesecake mixture over phyllo crust.

Gently fold phyllo edges upward, creating rustic ruffled border.

Step 6: Bake Golden Masterpiece

Place pan on baking sheet.

Bake at 325°F for 60-70 minutes until center remains slightly jiggly.

Step 7: Craft Golden Honey Syrup

• Sugar
• Water
• Honey

Heat gently until sugar dissolves.

Simmer until slightly thickened.

Optional: Add lemon juice for brightness.

Step 8: Drench With Sweet Glaze

Pour warm syrup over freshly baked cheesecake, concentrating on phyllo edges.

Step 9: Chill and Set

Allow cheesecake to cool at room temperature.

Refrigerate overnight to develop rich flavors and ease slicing.

Pistachio Cheesecake Pro Tips

• Take cream cheese, eggs, and sour cream out early to reach room temperature, preventing lumpy fillings and ensuring smooth texture.
• Chop pistachios finely but not into powder, maintaining small pieces for perfect crunch and visual appeal in each slice.
• Brush each phyllo sheet with warm ghee and slightly angle each layer to create a beautiful, rustic crust with delicate, crispy edges.
• Pour honey syrup primarily on phyllo edges while the cheesecake is hot, allowing maximum absorption and creating a glossy, sweet finish without making the filling soggy.
• Always refrigerate overnight to let flavors meld, set the cheesecake perfectly, and make slicing clean and effortless.

Honey Pistachio Baklava Cheesecake Recipe

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4.6 from 23 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Mediterranean dessert magic happens when honey pistachio baklava meets creamy cheesecake in this irresistible fusion. Sweet layers of phyllo, rich cream cheese, and nutty pistachios create a luxurious finale you’ll crave long after the last delectable bite.

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Ingredients

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Honey Pistachio Baklava Cheesecake Recipe

Nuts and Crust Ingredients:

• 1 cup finely chopped or ground pistachios
• 1 cup finely chopped or ground pecans
• 20 phyllo sheets (227 g)
• 1/4 cup sugar (brown or granulated)
• 1 teaspoon ground cinnamon
• 226 g (8 ounces) ghee or melted butter

Cheesecake Layer Ingredients:

• 452 g (16 ounces) cream cheese
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120 g) sour cream or labneh
• 2 teaspoons pure vanilla extract
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon fine sea salt
• Lemon zest (optional)

Honey Syrup Ingredients:

• 1/2 cup (100 g) sugar
• 1/4 cup (60 g) water
• 1/4 cup (85 g) honey
• A few drops fresh lemon juice (optional)

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Instructions

1. Prepare ingredients by removing cream cheese, eggs, and sour cream from refrigerator to reach room temperature, preventing filling lumps. Finely chop pistachios into small, uniform pieces.
2. Create cheesecake filling by beating cream cheese with sugar, vanilla, and salt until smooth. Incorporate sour cream and lemon juice, mixing thoroughly. Gently fold in eggs until just combined. Strain mixture through fine-mesh sieve to ensure silky texture.
3. Prepare phyllo crust by warming ghee if solidified. Layer phyllo sheets in springform pan, rotating each sheet slightly and brushing generously with ghee. Continue layering until 10 sheets form the base, ensuring even coverage and slight overhang.
4. Distribute half of chopped pistachios evenly across phyllo base. Layer additional four phyllo sheets, brushing each with ghee. Sprinkle remaining nuts over this layer.
5. Complete phyllo layers with final five sheets, brushing each with ghee. Carefully fold overhanging edges upward, creating rustic, slightly ruffled border.
6. Pour cheesecake filling gently into prepared crust, maintaining layered phyllo structure. Place springform pan on baking sheet to catch potential drips.
7. Bake at 325°F for 60-70 minutes until filling is mostly set with slight center jiggle. Avoid overbaking to maintain creamy consistency.
8. Simultaneously prepare honey syrup by combining sugar, water, and honey in small saucepan. Heat until sugar dissolves completely, simmering briefly to achieve slight thickening. Optional: add few drops of lemon juice for brightness.
9. Remove cheesecake from oven and immediately drizzle warm syrup over phyllo edges, allowing absorption. Focus syrup distribution on crust rather than filling.
10. Allow cheesecake to cool to room temperature, then refrigerate overnight. Chilling enables flavor melding and easier slicing.

Notes

• Use room temperature ingredients to prevent lumpy cheesecake and ensure smooth mixing.
• Chop pistachios finely for even texture and better distribution throughout the dessert.
• Strain the cheesecake filling through a sieve to achieve an ultra-creamy, silky-smooth consistency.
• Layer phyllo sheets carefully, brushing each with ghee to create a crisp, flaky crust that absorbs the honey syrup beautifully.
• Pour syrup primarily on phyllo edges to maintain the cheesecake’s structural integrity while adding sweetness.
• Chill overnight to develop deeper flavors and make slicing more precise.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 12
• Calories: 456
• Sugar: 40 g
• Sodium: 150 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 75 mg