Description

This Honey Pistachio Baklava Cheesecake is a decadent fusion dessert combining the flaky, buttery texture of traditional baklava with the creamy richness of cheesecake. Layers of phyllo pastry are brushed with melted butter and baked to golden perfection, then topped with a spiced nut mixture and a smooth cheesecake filling enriched with Greek yogurt for tanginess. After baking and resting, the cheesecake is finished with a fragrant honey drizzle infused with lemon juice and rosewater, adding a delicate floral sweetness. Perfect for special occasions or a luxurious treat.

Ingredients

Scale

Phyllo and Nut Layer

10 sheets of phyllo pastry (thawed)
Approx. 2 sticks unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds
1 tsp ground cinnamon
1/4 tsp salt
2 Tbsp melted butter

Cheesecake Filling

500g (2 packages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 tsp vanilla extract
1 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp corn starch
3 large eggs, room temperature
250g strained Greek yogurt (or sour cream)

Topping

1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 Tbsp lemon juice
Splash of rosewater
More honey for drizzling

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the base of an 8 to 10-inch springform pan with parchment paper to prevent sticking.
Layer and Bake Phyllo: Brush each thawed phyllo sheet generously with melted butter, then layer them carefully in the prepared pan. Bake the layered phyllo sheets for 12 minutes or until golden and crisp. This forms the crunchy base for the cheesecake.
Prepare Nut Layer: In a food processor, pulse the roasted walnuts, roasted almonds, ground cinnamon, and salt until finely chopped but not a paste. Add the 2 tablespoons of melted butter and pulse briefly to combine. Spread this nut mixture evenly over the baked phyllo base.
Make Cheesecake Filling: Using a mixer, blend the cream cheese, sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch until smooth and creamy. Add eggs one at a time, mixing well after each addition, then fold in the strained Greek yogurt (or sour cream) until fully incorporated.
Assemble and Bake: Pour the cheesecake filling over the nut layer in the pan. Bake the assembled cheesecake for 45 minutes or until the top is golden and set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for an additional 50 minutes to gently finish cooking and avoid cracking.
Cool and Add Topping: Remove the cheesecake from the oven and let it cool completely to room temperature. Mix together 1 cup honey with 1 tablespoon lemon juice and a splash of rosewater. Drizzle this honey mixture over the cheesecake, then sprinkle with the coarsely chopped pistachios. Add extra honey on top for added sweetness and shine.

Notes

Be patient with layering the phyllo sheets and make sure to keep unused sheets covered with a damp towel to prevent drying out.
Use room temperature eggs and cream cheese for a smoother filling.
Letting the cheesecake rest in the turned-off oven helps prevent the surface from cracking.
You can substitute sour cream for the Greek yogurt if preferred for a slightly richer flavor.
For a nut-free version, omit nuts and increase phyllo layers or use crushed seeds as a substitute topping.

Prep Time: 20 minutes
Cook Time: 57 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean