Pistachio Cheesecake Inspired by Classic Baklava
This baklava pistachio cheesecake combines crispy phyllo layers, spiced pistachio filling, and creamy cheesecake all topped with a fragrant honey syrup. A stunning fusion dessert for holidays and special gatherings.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 slices
Ingredients
For the Phyllo Layers:
14–18 sheets phyllo dough
1/2 cup unsalted butter, melted
Nut Filling:
1 cup finely chopped pistachios
1/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp cardamom
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
2 tsp vanilla extract
1/2 cup ground pistachios
Honey Syrup:
1/2 cup honey
2 tbsp lemon juice
1/4 cup sugar
1/4 cup water
Instructions
-
Preheat oven to 325°F. Grease a 9-inch springform pan.
-
Layer 8–10 phyllo sheets in the pan, brushing each with butter. Let edges hang over.
-
Mix pistachios, sugar, cinnamon, and cardamom. Sprinkle half over the base.
-
Beat cream cheese until smooth. Add sugar, sour cream, eggs, and vanilla. Fold in pistachios. Pour into pan.
-
Top with 6–8 phyllo sheets, brushing with butter. Tuck edges in.
-
Bake for 60–70 minutes until center is set. Cool completely, then chill 4+ hours.
-
Simmer syrup ingredients for 5–7 minutes. Cool.
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Drizzle syrup over chilled cheesecake and garnish with chopped pistachios.
Notes
Use room temp ingredients for a smooth filling. Chill overnight for best texture.