Baklava Cheesecake Honey Pistachio

Baklava cheesecake brings together the crisp layers of buttery phyllo and the velvet texture of classic cheesecake with a crown of fragrant honey and chopped pistachio. I make this dessert for big family gatherings and it always disappears faster than I expect people are usually amazed at how the flavors and textures balance each other.

I first brought this to a holiday party not knowing what to expect and now my friends ask me to bring it back every year there is just something memorable about the honeyed topping and the nutty crunch.

Ingredients

• Phyllo pastry layers: provide a crispy savory base use sheets that are thawed overnight in the fridge or at room temperature for just a few hours to avoid cracking
• Unsalted butter: helps layers brown and gives flavor use high quality European style if possible for richer taste
• Roasted walnuts and almonds: deliver crunch and the classic taste of baklava toast them lightly in the oven just until golden and fragrant
• Ground cinnamon: brings warmth and aroma choose fresh spice for the best result
• Salt: balances the sweetness in both crust and filling fleur de sel or fine sea salt gives the cleanest flavor
• Cream cheese: at room temperature makes the filling smooth and tangy opt for full fat blocks for a sturdy bake
• Granulated sugar: sweetens the filling while keeping the texture creamy avoid superfine sugar which can make the filling grainy
• Vanilla extract: rounds out the flavor pure vanilla gives deeper complexity
• Lemon zest and juice: brighten both the cheesecake filling and the honey syrup fresh lemons always give the best zing
• Corn starch: helps set the filling for clean slices choose non GMO if possible
• Eggs: make the creamy structure of the filling bring to room temperature for even mixing
• Strained Greek yogurt or sour cream: delivers classic tang and lightens the texture select whole milk versions for thickest consistency
• Pistachios: coarsely chopped add a crunchy finishing touch always use unsalted and fresh for the brightest color and flavor
• Honey: forms the sticky sweet topping local or wildflower honey adds extra nuance to your dessert
• Rosewater: infuses the honey drizzle with floral notes go easy so it doesn’t overpower

Step-by-Step Instructions

Prep the Phyllo Base:

Brush the first sheet of phyllo with plenty of melted butter then lay it across the base of your springform pan press the edges into the corners Repeat with each phyllo sheet layering and brushing generously with butter After all sheets are stacked trim overhang and press excess into the bottom for extra texture Bake in a preheated oven at 350 F for about 12 minutes until edges are just golden and crisp cool slightly before proceeding

Prepare the Nut Layer:

Pulse roasted walnuts and almonds in a food processor with cinnamon and salt until they resemble coarse crumbs Pour in melted butter and pulse just until the mixture holds together little clusters even spread nut mixture over the baked phyllo firmly pressing down with your hands or a flat spatula for an even layer

Mix the Cheesecake Filling:

Combine softened cream cheese sugar salt vanilla extract lemon zest lemon juice and corn starch in a stand mixer or with a hand mixer Blend for at least 4 to 5 minutes scraping down the bowl halfway through the goal is a silky smooth mixture without lumps

Incorporate Eggs and Yogurt:

Crack eggs in one at a time mixing just until each is fully incorporated Fold in strained Greek yogurt or sour cream using a spatula until just uniform pour filling over nut base in the pan Smooth with a spatula and tap pan gently to settle any air bubbles

Bake the Cheesecake:

Bake cheesecake at 350 F on the middle oven rack for 45 minutes or until just set with a golden top but a hint of wobble in the center turn off the oven and leave the cheesecake inside with the door closed for another 50 minutes this helps prevent cracks remove and cool completely at room temperature

Prepare the Honey Topping:

Stir lemon juice and a dash of rosewater into the honey until well mixed Pour it over the cooled cheesecake letting it run to the edges Sprinkle generously with chopped pistachios so every slice gets a nutty finish

Serve and Garnish:

Once set unmold gently and carefully transfer cheesecake to your serving plate When ready to serve drizzle each slice with a little more honey for a glossy finish

Save

One of my favorite details is the layer of roasted nuts pressed between the phyllo and cheesecake base I always remember my grandmother sprinkling cinnamon over her baklava this touch makes every bite taste nostalgic and special

Storage Tips

Baklava cheesecake is best stored in the fridge covered with plastic wrap or a cake dome to prevent absorbing fridge odors It tastes best within four days For longer storage freeze individual slices tightly wrapped and thaw in the fridge before serving The phyllo will soften a bit but the flavor remains amazing

Ingredient Substitutions

You can swap walnuts for pecans or hazelnuts if preferred Use sour cream instead of Greek yogurt for a tangier filling If you do not care for rosewater simply leave it out for a purely citrus honey finish For a gluten free version find gluten free phyllo dough at specialty stores

Serving Suggestions

Serve baklava cheesecake as a centerpiece with hot Turkish coffee or black tea For a festive touch garnish the platter with extra lemon zest or candied citrus peel You can also top slices with additional roasted nuts for even more crunch

Cultural Context

Baklava is a signature dessert throughout the Mediterranean and Middle East loved for its delicious crunch and honey syrup pairing This cheesecake mashes up classic Greek flavors with American style cheesecake making it a modern party dessert that honors both traditions

Frequently Asked Questions About Recipes

→ How do I keep phyllo pastry crisp in this dessert?

Brush each phyllo sheet well with butter before layering and pre-bake the crust briefly to ensure a golden, crispy texture beneath the creamy filling.

→ Can I use other nuts besides walnuts and almonds?

Absolutely! Pistachios, pecans, or even a mix of your favorite roasted nuts all complement the cream cheese and honey flavors wonderfully.

→ What is the role of lemon zest and juice?

Lemon zest and juice add brightness, balance the sweetness, and enhance the tanginess of the cream cheese filling and honey topping.

→ Do I need a water bath for baking this dessert?

No water bath is needed, as it may soften the phyllo. Baking without it keeps the base crisp and prevents sogginess.

→ How should I serve and store leftovers?

Serve at room temperature or chilled. Store in an airtight container in the refrigerator for up to four days, drizzling with fresh honey before serving.