Name: Honey Pistachio Baklava Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups finely chopped pistachios; 1 teaspoon ground cinnamon; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 10 sheets phyllo dough, thawed; Additional melted butter for brushing; 24 oz cream cheese, softened; 3/4 cup granulated sugar; 1/4 cup honey; 3 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; 1/2 cup honey; 1/4 cup water; 1 tablespoon lemon juice; 1/2 teaspoon cinnamon

Jump to Recipe·Print Recipe

If you’ve ever wished that baklava and cheesecake could join forces in one decadent dessert, allow me to introduce you to the irresistible Honey Pistachio Baklava Cheesecake. This recipe wraps creamy, honey-sweetened cheesecake in crispy, buttery phyllo layers studded with vibrant pistachios and finishes with a golden drizzle of spiced honey syrup. It’s a true celebration dessert that bridges Middle Eastern and American classics, creating a showstopper that’s worthy of your next gathering—or simply a day when you want to treat yourself to something extraordinary.

Honey Pistachio Baklava Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Honey Pistachio Baklava Cheesecake lies in simple, high-quality ingredients working together to deliver a medley of flavors and textures. Each element—from crunchy pistachios to tangy cream cheese—plays a starring role, so gather your freshest and best before you begin.

Finely Chopped Pistachios (1 1/2 cups): These vibrant green nuts add nutty crunch and that signature flavor baklava lovers crave.
Ground Cinnamon (1 teaspoon): Just a teaspoon perfumes the dessert and accentuates the pistachios’ earthiness.
Granulated Sugar (1/4 cup + 3/4 cup): A touch goes into the crust, the rest into the creamy filling for a perfectly balanced sweetness.
Unsalted Butter (1/2 cup, melted + more for brushing): Essential for crisp, golden phyllo layers and a rich, indulgent taste.
Phyllo Dough (10 sheets, thawed): The magic ingredient for flakey layers—keep it covered so it doesn’t dry out as you work.
Cream Cheese (24 oz, softened): The silky heart of your cheesecake, lending tang and luscious structure.
Honey (1/4 cup for filling + 1/2 cup for syrup): This star ingredient binds baklava and cheesecake, lending floral sweetness throughout.
Eggs (3 large): For a custardy, rich cheesecake that holds its gorgeous shape when sliced.
Sour Cream (1/2 cup): Brings a little tang and guarantees a softer, creamier filling.
Vanilla Extract (1 teaspoon): Provides a warm, comforting backdrop to the nutty, floral flavors.
All-Purpose Flour (1 tablespoon): Just enough to gently bind the filling for a perfect set.
Honey Syrup: Honey (1/2 cup), Water (1/4 cup), Lemon Juice (1 tablespoon), Cinnamon (1/2 teaspoon): Poured on top after baking, this syrup makes every bite feel like a celebration.

How to Make Honey Pistachio Baklava Cheesecake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 325°F (160°C). To guarantee a flawless cheesecake, grease a 9-inch springform pan and wrap the outside with foil to protect against leaks during the water bath. This double layer of defense makes a world of difference for a smooth, crack-free finish.

Step 2: Build the Phyllo and Pistachio Crust

In a bowl, combine your chopped pistachios, cinnamon, and 1/4 cup sugar. Now the fun begins! Brush a sheet of phyllo with melted butter, fold it to fit the bottom of your pan, and lay it in. Repeat this layering with 4 more sheets, each slathered generously with butter. Sprinkle half the pistachio mixture over the phyllo. Repeat with another 5 buttery phyllo sheets, then add the remaining nuts. Gently press down to create a base that’s crunchy and golden, then bake for 10 minutes. Let it cool slightly—your kitchen will already smell amazing!

Step 3: Make the Cheesecake Filling

For that ultra-creamy texture, beat the softened cream cheese on medium speed until perfectly smooth. Mix in 3/4 cup sugar, 1/4 cup honey, and flour—this adds just enough structure for silky slices. Gently beat in the eggs one at a time, then stir in sour cream and vanilla. Pour this glorious batter over your cooled phyllo crust, smoothing it out for even baking.

Step 4: Bake to Perfection

The secret to a wonderfully creamy Honey Pistachio Baklava Cheesecake is a water bath. Place the springform pan in a larger roasting pan and add about an inch of hot water. Bake for 55–65 minutes; you’re looking for a just-set center with a slight wobble. Once baked, turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour, then chill in the fridge for at least 4 hours or, even better, overnight.

Step 5: Make the Honey Syrup

While your cheesecake chills, prepare the syrup. In a small saucepan, combine 1/2 cup honey, water, lemon juice, and cinnamon. Bring to a gentle boil, then simmer for about 5 minutes until slightly thickened. Set aside to cool; this syrup is the finishing touch that will soak into the creamy cheesecake and crispy phyllo layers alike.

Step 6: Assemble and Serve

Once your cheesecake is fully chilled, pour the cooled honey syrup over the top, letting it cascade in sweet rivulets. For extra flair, sprinkle with more chopped pistachios. Slice and serve—every piece is a stunning transformation of your hard work into something truly unforgettable.

How to Serve Honey Pistachio Baklava Cheesecake

Garnishes

The finishing touches can make all the difference! Sprinkle a handful of bright green pistachios across the top just before serving. If you’re feeling fancy, add a few edible rose petals or a light dusting of ground cinnamon for color and flair. Even a few glistening swirls of extra honey will dial up the wow factor and tie all the flavors together.

Side Dishes

Honey Pistachio Baklava Cheesecake is rich and indulgent on its own, but pairs beautifully with light accompaniments. A small scoop of tangy Greek yogurt or lemon sherbet cuts through the sweetness. Fresh berries—think raspberries or blackberries—add a refreshing pop of color and tartness that balance the creamy, nutty slices.

Creative Ways to Present

For special occasions, slice the cheesecake into mini squares instead of classic wedges for elegant passed desserts. Serve them on a platter with cocktail picks adorned with mint leaves or citrus zest. Or, for an extra-decadent brunch, offer petite slices alongside mezze like figs, honeycomb, and dried apricots as part of an Eastern-inspired spread.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Pistachio Baklava Cheesecake should be stored in the refrigerator, covered tightly with plastic wrap or an airtight container. It will stay fresh for up to four days, and actually improves as the flavors meld—so don’t hesitate to enjoy a second (or third) helping!

Freezing

If you’d like to save some for later, this cheesecake freezes beautifully. Once completely chilled and set, wrap slices or the whole cheesecake tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator for best results—just wait to add any fresh garnishes until just before serving.

Reheating

While this dessert is meant to be served cold, if you enjoy a slightly room temperature slice, remove the cheesecake from the fridge 20–30 minutes before serving. You can also gently warm an individual slice in the microwave for just 10–15 seconds, but avoid overheating so you don’t lose that luscious, creamy textural contrast with the crisp layers.

FAQs

Can I use walnuts or another nut instead of pistachios?

Absolutely! Walnuts, almonds, or even pecans make excellent alternatives if you don’t have pistachios on hand. Each nut brings its own unique flavor, so feel free to experiment with your favorites.

What’s the secret to keeping the phyllo layers crisp?

The key is working quickly and making sure every layer is well-brushed with melted butter. Keep unused phyllo dough covered with a damp towel at all times to prevent it from drying out. Baking the crust before adding the filling also locks in crispness.

Do I need to use a water bath for the cheesecake?

Yes, it’s highly recommended! The water bath ensures the cheesecake bakes gently and evenly, preventing cracks and keeping the texture silky. If you skip this step, you might end up with a denser or split filling—but it’ll still taste delicious.

Can the honey syrup be enhanced with other flavors?

Definitely! For a fragrant twist, add a splash of rose water or orange blossom water to the syrup after it’s cooled a bit. You could also stir in a bit of cardamom or orange zest for extra flair.

How far ahead can I make Honey Pistachio Baklava Cheesecake?

This dessert is ideal for making ahead. Prepare it the day before (or even two days in advance), chill, and add the syrup and garnishes just before serving for maximum freshness and best flavor.

Final Thoughts

This Honey Pistachio Baklava Cheesecake is a true masterpiece—equal parts comforting and exotic, with all the crispy, creamy, and honeyed notes you love. I can’t wait for you to experience all its layers of joy, so grab your favorite apron and treat yourself to a slice of something truly special. Your taste buds (and your friends) will thank you!

Honey Pistachio Baklava Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

Author: admin
Total Time: 1 hour 40 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent fusion of baklava flavors and creamy cheesecake with this Honey Pistachio Baklava Cheesecake recipe. Layers of phyllo dough, pistachios, and honey syrup create a delightful Middle Eastern-inspired dessert that will impress your guests.

Ingredients

Scale

For the crust and layers:

1 1/2 cups finely chopped pistachios
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
10 sheets phyllo dough, thawed
Additional melted butter for brushing

For the cheesecake filling:

24 oz cream cheese, softened
3/4 cup granulated sugar
1/4 cup honey
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

For the honey syrup:

1/2 cup honey
1/4 cup water
1 tablespoon lemon juice
1/2 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
In a bowl, mix chopped pistachios, cinnamon, and 1/4 cup sugar. Set aside. Brush a sheet of phyllo with melted butter, fold to fit the pan, and place it in the bottom. Repeat with 4 more sheets, brushing each with butter and layering. Sprinkle half of the pistachio mixture over the phyllo. Repeat with 5 more buttered sheets and the rest of the nut mixture. Press gently and bake for 10 minutes, then cool slightly.
For the filling, beat cream cheese until smooth. Add sugar, honey, and flour, mixing until combined. Add eggs one at a time, beating gently after each. Stir in sour cream and vanilla. Pour over the phyllo crust and smooth the top.
Bake the cheesecake in a water bath for 55–65 minutes or until the center is just set. Turn off the oven and let it cool inside with the door cracked for 1 hour. Refrigerate at least 4 hours or overnight.
To make the syrup, combine honey, water, lemon juice, and cinnamon in a small saucepan. Bring to a boil, then reduce to a simmer for 5 minutes. Let cool.
Once the cheesecake is chilled, pour the syrup over the top and sprinkle with additional chopped pistachios if desired. Slice and serve.