Description
This Honey Pistachio Baklava Cheesecake fuses flaky phyllo pastry, silky cream cheese, and a honey-soaked pistachio crunch. A stunning dessert that blends Middle Eastern and classic cheesecake flavors into one unforgettable treat.
Ingredients
Baklava Crust & Topping:
- 1 package phyllo dough, thawed
- 1 1/2 cups unsalted butter, melted
- 2 cups shelled pistachios, roughly chopped
- 1/2 cup granulated sugar
- 1 tsp cinnamon (optional)
Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Honey Syrup:
- 3/4 cup honey
- 1/2 cup water
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tsp orange blossom water (optional)
Instructions
1. Simmer honey, water, sugar, lemon juice, and orange blossom water in a saucepan for 10 minutes. Let cool completely.
2. Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil.
3. Butter and layer 10–12 sheets of phyllo dough in the pan, brushing each sheet with melted butter.
4. Sprinkle half of the chopped pistachios, sugar, and cinnamon over the layered phyllo base.
5. In a large bowl, beat cream cheese until smooth. Add sugar, then beat in eggs one at a time. Mix in vanilla and sour cream.
6. Pour cheesecake filling over the pistachio phyllo crust and smooth the top.
7. Top with another 10–12 layers of phyllo, buttering each layer and folding excess over the edges.
8. Bake for 60–70 minutes, or until center is set and phyllo is golden brown.
9. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
10. Drizzle with cooled honey syrup and garnish with remaining chopped pistachios before serving.
Notes
Thaw phyllo dough in the fridge overnight to prevent tearing.
Orange blossom water adds floral depth but can be omitted if unavailable.
Make sure cheesecake is fully chilled before slicing to maintain clean layers.