Introduction
This Baklava Pistachio Cheesecake is a luxurious fusion of two beloved desserts — the creamy decadence of New York–style cheesecake and the honey-soaked layers of baklava. A crisp phyllo crust holds a luscious pistachio-infused cheesecake filling, all topped with golden layers of phyllo pastry and a fragrant honey syrup. Perfect for holidays, special occasions, or when you simply want to impress your guests!
Ingredients
For the Cheesecake Base:
- 200 g (7 oz) digestive biscuits or graham crackers, crushed
- 100 g (7 tbsp) unsalted butter, melted
- 2 tbsp honey
- 1/4 tsp ground cinnamon
For the Cheesecake Filling:
- 600 g (21 oz) cream cheese, softened
- 200 g (7 oz) Greek yogurt or sour cream
- 150 g (3/4 cup) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 100 g (1 cup) finely chopped pistachios
- 1 tbsp all-purpose flour
For the Baklava Topping:
- 10–12 sheets phyllo pastry
- 100 g (7 tbsp) unsalted butter, melted
- 150 g (1 ½ cups) chopped pistachios, walnuts, or a mix
- 1 tsp ground cinnamon
For the Honey Syrup:
- 120 ml (1/2 cup) water
- 100 g (1/2 cup) sugar
- 120 ml (1/2 cup) honey
- 1 tsp lemon juice
- 1/2 tsp orange blossom water or rose water (optional)
Method & Instructions
Step 1: Prepare the Crust
- Preheat oven to 170°C (340°F).
- Mix crushed biscuits, melted butter, honey, and cinnamon until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 10 minutes, then cool slightly.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add Greek yogurt, vanilla, lemon juice, and flour; mix until combined.
- Add eggs one at a time, mixing on low speed until just blended.
- Fold in the chopped pistachios.
- Pour the filling over the prepared crust.
Step 3: Bake the Cheesecake
- Place the pan in a water bath (wrap the outside with foil and place it in a larger pan with hot water).
- Bake for 55–65 minutes, or until the center is just set but slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove and cool completely, then refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Baklava Topping
- Preheat oven again to 180°C (350°F).
- Layer 5–6 sheets of phyllo pastry on a baking tray, brushing each sheet generously with melted butter.
- Sprinkle chopped pistachios and cinnamon over the top.
- Add 5–6 more phyllo sheets, brushing each layer with butter.
- Cut the layered pastry into diamond or square shapes.
- Bake for 20–25 minutes, until golden brown and crisp.
Step 5: Make the Honey Syrup
- In a saucepan, combine water, sugar, and honey.
- Bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened.
- Add lemon juice and orange blossom water; cool slightly.
Step 6: Assemble
- Once the cheesecake is chilled, top it with the baked baklava layers.
- Drizzle the warm (not hot) honey syrup evenly over the top, allowing it to soak into the phyllo.
- Garnish with crushed pistachios and a drizzle of honey.
Serving & Tips
- Chill for 1 hour before slicing for the cleanest cuts.
- Serve with extra honey or a dollop of whipped cream.
- Store in the refrigerator for up to 5 days (covered).