Honey Pistachio Baklava Cheesecake
A stunning layered dessert that combines crispy buttered phyllo dough, a creamy honey-scented cheesecake filling, and a crunchy pistachio topping drizzled with golden honey. Perfect for holidays, gatherings, or any special occasion.
Equipment
- 1 9-inch Springform Pan
- 1 Stand Mixer or Hand Mixer
- 1 Pastry Brush for buttering phyllo
- 1 Roasting Pan for water bath
- 1 Wire Cooling Rack
Ingredients
Baklava Base Layer
- 12 sheets Phyllo dough thawed overnight in fridge
- 1/2 cup Unsalted butter melted
- 1 cup Shelled pistachios roughly chopped
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cardamom
- 2 tbsp Raw honey for nut mixture
Cheesecake Filling
- 24 oz Cream cheese softened to room temperature
- 3/4 cup Granulated sugar
- 3 Eggs room temperature
- 1/2 cup Sour cream
- 1 tsp Pure vanilla extract
- 3 tbsp Raw honey for filling
- 1 tsp Lemon zest
- 1 tsp Rose water optional
Topping
- 1/2 cup Shelled pistachios roughly chopped
- 3 tbsp Raw honey warmed, for drizzling
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan with butter. Line the bottom with parchment paper.
- Mix chopped pistachios with cinnamon, cardamom, and a drizzle of honey in a small bowl. Set aside.
- Layer six sheets of phyllo dough in the bottom of the pan, brushing each sheet generously with melted butter.
- Spread half of the pistachio mixture evenly over the phyllo base. Press down gently to pack it in.
- Add four more buttered phyllo sheets on top of the nut layer, pressing them down firmly.
- Beat softened cream cheese and sugar together on medium speed until smooth and fluffy, about three minutes.
- Add eggs one at a time, mixing on low after each addition. Do not overmix at this stage.
- Fold in sour cream, vanilla extract, lemon zest, honey, and rose water. Mix until fully combined.
- Pour the cream cheese filling over the phyllo layers, spreading it evenly with a spatula.
- Wrap the outside of the springform pan with two layers of aluminum foil. Place it in a larger roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the side of the springform pan.
- Bake for 60 to 70 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.
- Refrigerate the cheesecake for at least six hours, or overnight for the best texture and flavor.
- Before serving, top with the remaining pistachio mixture and drizzle generously with warm honey.
Notes
Thaw phyllo dough overnight in the fridge. Always keep unused phyllo sheets covered with a damp towel to prevent drying. Warm honey before drizzling for best flow. Chill overnight for the cleanest slices.