Honey Pistachio Baklava Cheesecake

This Honey Pistachio Baklava Cheesecake brings together the best parts of classic baklava and creamy cheesecake in one spectacular dessert. Crispy phyllo, buttery nuts, sweet honey syrup, and tangy cream cheese blend perfectly for a truly special treat. Whenever I serve this fusion recipe at family gatherings, it always disappears in minutes and I am asked for the recipe every time.

I first made this for a holiday dinner with friends who love trying new desserts. It turned into the centerpiece of the evening and since then this cheesecake has become my go to whenever I want to impress guests without too much fuss.

Ingredients

• Cream cheese: brings essential cheesecake creaminess always choose full fat for richness and let it soften for smooth blending
• Granulated sugar: lends just enough sweetness to highlight both the nuts and the honey
• Eggs: provide structure to hold the cheesecake together make sure they are large and at room temperature
• Greek yogurt: adds extra tang to balance sweetness and makes the cheesecake velvety
• Vanilla extract: gives warmth and enhances the honey flavor pure vanilla works best
• Ground cinnamon: adds gentle spice and echoes baklava tradition always use fresh for maximum aroma
• Phyllo dough: creates those classic flaky baklava layers look for a quality brand and keep the sheets covered to stay moist
• Unsalted butter: is brushed between phyllo layers for golden color and flavor choose a fresh block for best results
• Pistachios: bring signature baklava crunch and color make sure they are vibrant green with a fresh aroma
• Walnuts: add earthiness and contrast with pistachios lightly toast for more depth
• Honey: is the star of the syrup always use a good floral honey for the most fragrance
• Sugar in the syrup: rounds out the honey flavor plain white sugar is perfect
• Lemon juice: brightens the syrup and cuts through richness fresh squeezed is recommended
• Cinnamon stick: infuses the syrup with an extra layer of spice use a whole stick not ground
• For garnish: extra pistachios add color and crunch plus a drizzle of honey creates a glossy finish

Step-by-Step Instructions

Prepare the Cheesecake Batter:

In a large mixing bowl beat cream cheese with sugar until absolutely smooth then add eggs one at a time making sure each is well mixed in before the next Scrape down the sides of your bowl often for the silkiest batter Then blend in Greek yogurt vanilla extract and ground cinnamon until fully combined This step makes sure every bite is lush and even

Prepare the Baklava Layers:

Grease a 9 inch springform pan well to keep the phyllo from sticking Lay one sheet at a time in the pan brushing each with melted butter as you go Layer five sheets this way then sprinkle half your pistachios and walnuts evenly across the dough This layering is what gives every slice crispy buttery edges

Add Remaining Baklava Layers:

Repeat the layering with another five sheets of phyllo again brushing each with butter Sprinkle over the remaining nuts Press them down gently so the surface is even

Assemble the Cheesecake:

Carefully pour the prepared cheesecake batter over your phyllo and nut layers Use a spatula to smooth the top making sure it is level This helps your cheesecake bake up beautifully

Bake the Cheesecake:

Wrap the bottom of your springform pan with foil to prevent leaks Place it inside a larger baking dish and add 1 inch of hot water around it to create a water bath Bake at 325 degrees Fahrenheit for 60 to 70 minutes until the center just barely jiggles Turn off the oven but leave the cheesecake inside for another hour to cool slowly so it stays velvety

Prepare the Honey Syrup:

While the cheesecake cools combine honey water sugar lemon juice and a cinnamon stick in a saucepan Bring to a simmer and let it gently bubble for 10 minutes so flavors meld Remove the cinnamon stick and let the syrup cool to room temperature

Chill and Finish:

Refrigerate your cheesecake for at least three hours or overnight This makes it extra creamy and easy to slice Once chilled spoon the cooled honey syrup all across the top Make sure every edge is covered for full baklava effect Sprinkle with extra pistachios and pour over a little more honey for shine

Serve:

Carefully remove the cheesecake from the pan then slice with a clean sharp knife For extra decadence serve with extra honey syrup on the side

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My favorite part is the nutty buttery baklava base which reminds me of my grandmother who loved baking with pistachios We used to crack open fresh nuts together for holiday desserts and that flavor always takes me back to happy afternoons in her kitchen

Storage Tips

Keep leftovers well covered in the refrigerator for up to five days The phyllo will stay crisp if you store slices in airtight containers placing parchment between them The cheesecake can also be frozen for up to a month just let it thaw overnight in the fridge before serving

Ingredient Substitutions

If you do not have walnuts swap in pecans or even almonds for a different twist Different floral honeys such as orange blossom or wildflower add unique flavor notes You can use sour cream instead of Greek yogurt if needed and mascarpone makes the filling extra decadent

Serving Suggestions

I love serving this cheesecake at room temperature with extra syrup and crushed pistachios on each slice For more drama top with edible dried rose petals or a sprinkle of ground cardamom It pairs beautifully with coffee Turkish tea or even a small glass of dessert wine

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Baklava and Cheesecake Tradition

Baklava is a beloved pastry across the Mediterranean and Middle East known for its flaky layers and fragrant syrup This recipe brings those classic flavors to the creamy American tradition of cheesecake creating a dessert that feels both familiar and surprising

Commonly Asked Questions

→ Can I substitute nuts in the filling?

Yes, almonds or pecans work well in place of walnuts for a different nutty profile alongside pistachios.

→ How do I prevent phyllo dough from drying out?

Keep phyllo sheets covered with a damp cloth while working to ensure they stay soft and pliable.

→ What is the purpose of the water bath during baking?

A water bath helps maintain steady heat and moisture, resulting in a smooth, crack-free cheesecake texture.

→ How long should the dessert chill before serving?

Allow it to chill for at least 3 hours, or overnight, to set fully and enhance the flavors.

→ How should leftovers be stored?

Store any remaining slices in an airtight container in the refrigerator for up to five days.

→ Can store-bought syrup be used?

Homemade honey syrup is recommended for best flavor, but quality store-bought syrup can be used in a pinch.