Honey Pistachio Baklava Cheesecake

This luxurious honey pistachio baklava cheesecake transforms two beloved desserts into one show-stopping creation. The crisp phyllo layers and nutty base support a velvety cheesecake filling, while the honey-pistachio topping adds that authentic baklava sweetness and crunch. Perfect for special occasions when you want to impress without spending all day in the kitchen.

I first created this fusion dessert for my mother's birthday after she mentioned she couldn't decide between baklava and cheesecake for her celebration. The look on her face when I brought this to the table was priceless and now it's requested at every family gathering.

Ingredients

• Phyllo pastry sheets: offer those signature crisp layers authentic to baklava. Look for good quality frozen phyllo with even sheets and thaw overnight in the refrigerator
• Unsalted butter: creates that rich golden flakiness in the pastry. Use European style butter if possible for superior flavor
• Walnuts: provide the traditional nutty baklava flavor profile. Choose freshly shelled if available
• Almonds: add a complementary nutty sweetness. Toast lightly before using to enhance flavor
• Ground cinnamon: brings warmth and complexity to the nut layer
• Sea salt: enhances all the flavors and creates balance
• Cream cheese: forms the base of our filling. Philadelphia brand works consistently well but any full-fat cream cheese will do
• Granulated sugar: sweetens without adding additional flavors. Superfine dissolves more easily if available
• Vanilla extract: adds depth and warmth. Use pure extract rather than imitation for best results
• Lemon zest and juice: cut through the richness with bright acidity
• Cornstarch: stabilizes the filling for a perfect texture
• Eggs: bind everything together. Bring to room temperature for smoother incorporation
• Greek yogurt: adds tanginess and creates a lighter texture than traditional cheesecake
• Pistachios: provide that signature green color and distinctive flavor. Buy them shelled to save time
• Honey: creates that authentic sticky baklava sweetness. Use a floral variety like orange blossom if possible
• Rosewater: adds a subtle floral note authentic to Middle Eastern desserts. Use sparingly as it can overwhelm

Step-by-Step Instructions

Prepare the Phyllo Base:

Position racks in the middle of your oven and preheat to 350°F. Line your springform pan with parchment paper cut to fit perfectly on the bottom. Working quickly so the phyllo doesn't dry out keep your stack covered with a slightly damp kitchen towel. Take one sheet at a time brush generously with melted butter and place in the pan allowing the edges to come up the sides. Continue layering all sheets rotating slightly each time to create an even border. Use kitchen scissors to trim any excessive overhang leaving about 1 inch above the pan rim. Bake for exactly 12 minutes until just golden but not brown.

Create the Nut Layer:

While the phyllo bakes place walnuts and almonds in your food processor with cinnamon and salt. Pulse until you achieve a coarse meal texture with some larger pieces remaining for texture. Transfer to a bowl and drizzle with melted butter tossing until evenly coated. Once the phyllo base comes out of the oven sprinkle this nut mixture evenly across the bottom pressing gently to create an even layer.

Make the Cheesecake Filling:

In a stand mixer fitted with the paddle attachment beat cream cheese on medium speed for 3 minutes until completely smooth scraping down the sides frequently. Gradually add sugar and continue beating until light and fluffy about 2 more minutes. Add salt vanilla lemon zest juice and cornstarch mixing until just incorporated. With the mixer on low add eggs one at a time waiting until each is fully incorporated before adding the next. Finally fold in the Greek yogurt by hand using a silicone spatula to maintain as much air as possible in the batter.

Bake the Cheesecake:

Pour the filling over the nut layer smoothing the top with an offset spatula. Place the springform pan on a baking sheet to catch any butter that might leak. Bake on the middle rack for exactly 45 minutes the edges should be set but the center should still have a slight wobble. Without opening the oven door turn off the heat and let the cheesecake remain in the oven for another 50 minutes this gentle cooling prevents cracks. Remove from oven and run a thin knife around the edge to release from the sides then cool completely at room temperature.

Create the Topping:

While the cheesecake cools coarsely chop the pistachios leaving some larger pieces for texture. In a small saucepan warm the honey with lemon juice until fluid but not boiling. Remove from heat and add just a splash of rosewater. Once the cheesecake is completely cooled pour this honey mixture over the top tilting the cake to create an even layer. Immediately sprinkle with chopped pistachios pressing gently so they adhere to the honey. Refrigerate for at least 4 hours or preferably overnight before serving.

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The first time I served this at our family gathering my uncle who claimed to dislike both cheesecake and baklava individually went back for seconds. The magic happens in the middle layer where the nuts absorb moisture from the cheesecake creating an almost praline-like texture that bridges both desserts perfectly.

Storing Your Baklava Cheesecake

This dessert actually improves with a day of rest in the refrigerator allowing flavors to meld and the honey to fully penetrate the top layers. Store covered in the refrigerator for up to five days though the phyllo will gradually soften over time. If you want to make this further ahead consider freezing the baked cheesecake without the honey-pistachio topping. Wrap tightly in plastic wrap then foil and freeze for up to a month. Thaw overnight in the refrigerator and add the topping just before serving.

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Perfect Substitutions

Not everyone has access to the same ingredients or may have dietary restrictions. The cheesecake works beautifully with dairy-free cream cheese substitutes if needed. For a nut-free version replace the traditional nut layer with a mixture of crushed graham crackers mixed with butter and cinnamon. If phyllo proves challenging substitute a graham cracker crust though you will lose that distinctive baklava character. Cant find rosewater Orange blossom water makes an excellent alternative or simply use a teaspoon of vanilla extract instead.

Serving Suggestions

This decadent dessert stands confidently on its own but can be elevated further with thoughtful accompaniments. Serve each slice with a small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream infused with just a hint of cinnamon. For a beautiful presentation dust plates with chopped pistachios before placing each slice and drizzle additional warmed honey around the plate. This dessert pairs wonderfully with Turkish coffee Turkish tea or a small glass of Sauternes for those who enjoy wine pairings.

Frequently Asked Questions

→ What is the best way to prepare the phyllo pastry base?

Thaw phyllo sheets completely, brush each with melted butter, and layer them evenly in the springform pan. Trim excess before baking until golden.

→ Can I substitute the nuts in this dessert?

Yes, you can use a mix of pistachios, hazelnuts, or pecans to replace the walnuts and almonds for a different flavor profile.

→ How do I ensure the cheesecake filling is smooth?

Ensure all ingredients are at room temperature before mixing. Beat the cream cheese, sugar, and wet ingredients until fully combined, and incorporate eggs one at a time to avoid overmixing.

→ Can I make this dessert ahead of time?

Absolutely! Prepare and refrigerate the cheesecake up to two days in advance. Add the honey and pistachio topping just before serving for the best texture.

→ What does the rosewater add to the topping?

Rosewater lends a subtle floral aroma that complements the honey and pistachios, enhancing the dessert’s Middle Eastern-inspired flavors.