Honey Pistachio Baklava Cheesecake
The best honey pistachio baklava cheesecake with buttery phyllo crust, creamy cheesecake, roasted nuts, and sweet honey syrup for a stunning dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean / Middle Eastern Fusion
- Diet: Vegetarian
Ingredients
For the Base
10 sheets phyllo pastry, thawed
About 2 sticks unsalted butter, melted (for brushing)
1 cup roasted walnuts
1 cup roasted almonds
1 teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons melted butter
For the Cheesecake Filling
500 g (about 2 packages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon cornstarch
3 large eggs, room temperature
250 g strained Greek yogurt (or sour cream)
For the Topping
1 cup shelled pistachios, coarsely chopped
1 cup honey
1 tablespoon lemon juice
Splash of rosewater
For Garnish
Extra honey drizzle
Instructions
Preheat the Oven:
Preheat oven to 350°F (175°C) and line the base of an 8–10 inch springform pan with parchment paper.
Prepare the Phyllo Base:
Brush each sheet of phyllo pastry with melted butter and layer them into the pan. Trim excess edges and bake for 12 minutes until lightly golden.
Make the Nut Layer:
Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add the melted butter and mix. Spread the nut mixture evenly over the baked phyllo base.
Prepare the Cheesecake Filling:
In a mixing bowl beat the cream cheese, sugar, salt, vanilla extract, lemon zest, lemon juice, and cornstarch until smooth.
Add the eggs one at a time, mixing after each addition. Stir in the Greek yogurt until fully combined.
Bake the Cheesecake:
Pour the cheesecake filling over the nut layer and smooth the top. Bake on the middle rack for 45 minutes until lightly golden.
Turn off the oven and leave the cheesecake inside for 50 minutes with the door slightly open.
Cool Completely:
Remove the cheesecake and allow it to cool to room temperature.
Prepare the Honey Topping:
Mix honey with lemon juice and a splash of rosewater.
Finish the Dessert:
Pour the honey mixture over the cooled cheesecake and sprinkle with chopped pistachios. Drizzle with extra honey if desired.
Chill in the refrigerator before slicing and serving.
Notes
Keep phyllo sheets covered with a damp towel while working to prevent drying out.
If the top browns too quickly during baking, loosely cover with aluminum foil.
Always add the honey topping after the cheesecake is completely cooled to keep the phyllo crisp.
Store in the refrigerator for 3–4 days.
Find it online: https://allcookedup.com/honey-pistachio-baklava-cheesecake/
