A decadent fusion of creamy cheesecake and crispy, nutty baklava layers, sweetened with rich honey for the perfect indulgent dessert.
Why You’ll Love This Recipe
- Unique Fusion Dessert: Combines the richness of cheesecake with the crunch of baklava.
- Crispy & Creamy: Layers of flaky phyllo dough contrast beautifully with the smooth cheesecake.
- Nutty & Sweet: Pistachios and honey add depth and natural sweetness.
- Perfect for Special Occasions: A show-stopping dessert that’s great for gatherings.
- Irresistible Honey Syrup: Infuses the cheesecake with extra moisture and flavor.
Ingredients
For the Base:
- 10 sheets of phyllo pastry, thawed
- 2 sticks unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Pistachio Layer:
- 1 cup shelled pistachios, finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Layer the phyllo sheets in the pan, brushing each sheet with melted butter before adding the next. Fold any overhanging edges inward.
- In a bowl, mix the pistachios, sugar, and cinnamon, then sprinkle half over the phyllo layers.
- In a separate bowl, beat the cream cheese, sugar, eggs, vanilla, and cinnamon until smooth. Pour over the pistachio layer.
- Sprinkle the remaining pistachio mixture on top. Bake for 40-45 minutes or until the cheesecake is set and golden.
- While baking, prepare the honey syrup by simmering honey, water, lemon juice, and vanilla for 5 minutes.
- Once the cheesecake is out of the oven, pour the warm syrup evenly over the top. Let cool before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8-10
- Calories: Approximately 420 kcal per serving
Variations
- Nut Blend: Mix pistachios with walnuts or almonds for extra texture.
- Chocolate Twist: Add a drizzle of melted chocolate before serving.
- Rosewater Infusion: Add a teaspoon of rosewater to the honey syrup for a floral touch.
- Citrus Zest: Incorporate orange or lemon zest into the cheesecake batter.
- Gluten-Free Option: Use gluten-free phyllo dough or a nut-based crust.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Warm slices in the oven at 300°F (150°C) for 5-10 minutes to restore crispiness.
FAQs
Can I use a different type of nut?
Yes! Walnuts, almonds, or pecans work well in place of pistachios.
Can I make this cheesecake ahead of time?
Yes! Prepare it a day in advance and store it in the fridge for the flavors to meld.
How do I prevent the phyllo from drying out?
Keep unused phyllo sheets covered with a damp towel while working.
Can I use store-bought baklava instead of layering phyllo?
Yes! Crumble pre-made baklava as a base for an easier version.
Why is my cheesecake too soft?
Ensure it is fully baked and allow it to set completely before slicing.
Can I reduce the sweetness?
You can use less honey in the syrup or reduce the sugar in the filling.
Can I make mini versions of this cheesecake?
Yes! Use a muffin tin and adjust the baking time to 20-25 minutes.
How do I get clean slices?
Use a sharp knife and wipe it clean between each cut.
Is this cheesecake best served warm or cold?
It tastes great both ways, but chilling enhances the flavors.
Can I add a topping?
Yes! Try whipped cream, extra nuts, or a drizzle of honey for a finishing touch.
Conclusion
Honey Pistachio Baklava Cheesecake is an irresistible blend of rich, creamy cheesecake and crisp, nutty baklava layers. Perfect for special occasions or when you want to impress, this dessert offers a delightful balance of textures and flavors. Try it today and indulge in a sweet masterpiece!
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Honey Pistachio Baklava Cheesecake
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
A decadent blend of creamy cheesecake and crispy, nutty baklava layers, sweetened with rich honey for the ultimate indulgent dessert.
Ingredients
For the Base:
- 10 sheets phyllo pastry, thawed
- 2 sticks unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Pistachio Layer:
- 1 cup shelled pistachios, finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Layer phyllo sheets in the pan, brushing each with melted butter. Fold any overhanging edges inward.
- Mix pistachios, sugar, and cinnamon, then sprinkle half over the phyllo.
- Beat cream cheese, sugar, eggs, vanilla, and cinnamon until smooth. Pour over the pistachio layer.
- Sprinkle remaining pistachio mixture on top. Bake for 40-45 minutes, until set and golden.
- Simmer honey, water, lemon juice, and vanilla for 5 minutes to make syrup.
- Pour warm syrup over cheesecake and let cool before serving.
Notes
- Best served chilled for enhanced flavor.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean