Honey Pistachio Baklava Cheesecake
A decadent fusion of creamy cheesecake and classic baklava. Layers of buttery phyllo, crunchy pistachios, and sweet honey syrup make this dessert an unforgettable showstopper for any occasion.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs or digestive biscuits
- ½ cup unsalted butter melted
- ¼ cup honey
- For the Baklava Layer:
- 1 ½ cups chopped pistachios plus extra for garnish
- ½ cup chopped walnuts or almonds
- 1 teaspoon ground cinnamon
- 1 package phyllo dough thawed
- ¾ cup unsalted butter melted
- For the Cheesecake Filling:
- 24 oz 680 g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- ¾ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup honey
- For the Honey Syrup:
- ½ cup honey
- ½ cup sugar
- ½ cup water
- 1 tablespoon lemon juice
- 1 cinnamon stick
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). Combine graham crumbs, melted butter, and honey. Press into a greased 9-inch springform pan. Bake 8 minutes; cool slightly.
- Make Baklava Layer: Mix pistachios, walnuts, and cinnamon. Brush a sheet of phyllo with melted butter, lay over crust, sprinkle nut mixture. Repeat 5–6 layers.
- Prepare Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and honey. Pour over baklava layer.
- Bake: Place pan in a water bath; bake 60–70 minutes until set but slightly jiggly. Cool 1 hour in oven with door ajar.
- Make Honey Syrup: Simmer honey, sugar, water, lemon juice, and cinnamon stick 5–7 minutes until slightly thickened. Cool.
- Assemble & Serve: Once cheesecake cools, remove from pan. Drizzle with honey syrup, sprinkle with chopped pistachios, and chill at least 4 hours (overnight is best).
Notes
- Add a final layer of buttered phyllo sheets on top before baking for extra crunch.
- Use orange blossom honey for a floral twist.