There’s something magical about desserts that combine cultures and textures. The Honey Pistachio Baklava Cheesecake is exactly that—a rich fusion of the flaky elegance of baklava and the creamy indulgence of cheesecake. When I first tried it, I was hooked. Each bite had that golden crunch from buttery phyllo and the creamy smoothness of honey-sweetened cheesecake. It’s now my go-to for celebrations, family dinners, and gourmet gifting.
Let’s dive into this irresistible recipe that brings together the best of East and West.
Ingredients You’ll Need
For the Cheesecake Batter:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup Greek yogurt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the Baklava Layers:
- 10 sheets phyllo dough (thawed)
- ½ cup unsalted butter (melted)
- 1 cup finely chopped pistachios
- ½ cup chopped walnuts
For the Honey Syrup:
- ½ cup honey
- ½ cup water
- ¼ cup sugar
- 1 tsp lemon juice
- 1 cinnamon stick
For Garnish:
- Extra chopped pistachios
- Drizzle of honey
Step-by-Step Instructions
1. Prepare the Cheesecake Filling
Preheat your oven to 325°F (163°C). In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one by one, mixing thoroughly. Then add Greek yogurt, vanilla, and cinnamon. Mix until fully combined.
2. Build the Baklava Base
Grease a 9-inch springform pan. Layer 5 sheets of phyllo dough, brushing each with melted butter. Trim excess edges. Sprinkle half the chopped pistachios and walnuts. Add another 5 buttered layers of phyllo and top with the remaining nuts.
3. Assemble & Bake
Pour the cheesecake batter over the phyllo-nut layers. Smooth the top. Place the pan into a water bath (inside a larger pan with 1 inch of hot water). Bake for 60–70 minutes, until the center is just set. Let cool in the oven for 1 hour with the door slightly ajar.
4. Make the Honey Syrup
In a small pot, combine ½ cup honey, water, sugar, lemon juice, and the cinnamon stick. Simmer for 10 minutes. Remove the cinnamon stick and let cool.
5. Chill & Garnish
Refrigerate the cheesecake for at least 3 hours (overnight is best). Once chilled, pour the syrup over the top. Garnish with chopped pistachios and a drizzle of honey.
Pro Tips for Success
- Always cover phyllo with a damp towel to keep it from drying out.
- For a deeper flavor, mix in clove or rose water to your syrup.
- Want a sharper edge? Add orange zest to the syrup for a citrus kick.
- Use Greek yogurt for extra creaminess and tang.
Storage & Make-Ahead Tips
| Storage Method | Duration |
|---|---|
| Refrigerated | Up to 5 days |
| Frozen | Up to 2 months |
Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge for best results.
Why You’ll Love It
- Textures galore: Crispy phyllo, creamy filling, sticky honey.
- Cultural blend: East meets West in the most delicious way.
- Gorgeous presentation: A true showstopper on any table.
Nutrition Information (Per Slice – Approximate)
- Calories: 450 kcal
- Carbohydrates: 40g
- Protein: 8g
- Fat: 30g
- Sugar: 25g
- Fiber: 2g
Frequently Asked Questions (FAQs)
Q1: Can I substitute walnuts with other nuts?
Yes, almonds or pecans also work great.
Q2: Is it necessary to use a water bath?
Yes. It ensures even baking and prevents cracks.
Q3: Can I make this in advance?
Absolutely! You can make it 1–2 days ahead and chill.
Q4: What type of honey works best?
Try wildflower or raw honey for deeper flavor.
Related Recipe
If you’re obsessed with nutty, creamy desserts, this Honey Pistachio Baklava Cheesecake is a must-try fusion treat. It pairs the crispy layers of buttery phyllo dough with a rich pistachio-infused cheesecake base and a golden honey syrup finish. For even more pistachio indulgence, don’t miss our creamy pistachio fudge recipe—a quick and delicious candy-like dessert. Looking for something elegant for your next gathering? The pistachio and cherry cheesecake brings together sweet and tart flavors with a luscious texture. Or check out our pistachio brownies, where fudgy richness meets nutty crunch in every bite. And for breakfast lovers, the ultimate pistachio croissant recipe gives you a flaky, bakery-style treat filled with silky pistachio cream.