Honey Pistachio Baklava Cheesecake

This Honey Pistachio Baklava Cheesecake is an indulgent fusion of crispy, flaky baklava and creamy, rich cheesecake, topped with crunchy pistachios and sweet honey syrup. The layers of buttery phyllo pastry, nutty pistachios, and smooth cheesecake filling make this a show-stopping dessert for special occasions!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup ground pistachios
• ⅓ cup melted butter
• 2 tablespoons honey

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• ½ cup Greek yogurt or sour cream
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

For the Baklava Layer:

• 1 ½ cups chopped pistachios
• ½ cup chopped walnuts or almonds
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 8 sheets phyllo pastry, thawed
• ½ cup melted butter (for brushing)

For the Honey Syrup:

• ½ cup honey
• ¼ cup water
• 2 tablespoons sugar
• ½ teaspoon lemon zest
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, ground pistachios, melted butter, and honey until well combined.
3. Press the mixture into a 9-inch springform pan and bake for 8 minutes. Let cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add Greek yogurt, vanilla, and lemon juice, mixing well.
3. Add eggs one at a time, beating on low speed until just combined.
4. Pour the mixture over the cooled crust and bake for 30 minutes, or until the center is slightly set.

Step 3: Prepare the Nutty Baklava Layer

1. In a bowl, mix chopped pistachios, walnuts, sugar, and cinnamon.
2. Lay a sheet of phyllo pastry over the cheesecake and brush lightly with melted butter. Repeat with 3 more layers.
3. Spread half of the nut mixture over the phyllo layers.
4. Add 4 more layers of phyllo, brushing each one with butter.
5. Sprinkle the remaining pistachio mixture on top.

Step 4: Bake & Cool

1. Return to the oven and bake at 350°F (175°C) for 20 minutes, until the phyllo is golden brown.
2. Let the cheesecake cool completely.

Step 5: Make the Honey Syrup

1. In a small saucepan, combine honey, water, sugar, lemon zest, and vanilla over medium heat.
2. Simmer for 5 minutes, then remove from heat and let it cool slightly.

Step 6: Assemble & Serve

1. Drizzle honey syrup over the baklava cheesecake.
2. Sprinkle with extra pistachios for garnish.
3. Refrigerate for at least 4 hours before slicing.

Serving Suggestions

Serve chilled with vanilla ice cream or whipped cream.
Pair with mint tea or strong espresso.
Drizzle with melted chocolate for extra indulgence.

Tips for Perfect Baklava Cheesecake

Use Fresh Phyllo Dough – Keep phyllo covered with a damp towel to prevent drying.
Chill Before Slicing – Helps the layers set properly.
Adjust Sweetness – Add more or less honey syrup based on preference.
Make Ahead – This cheesecake tastes even better the next day!

Conclusion

This Honey Pistachio Baklava Cheesecake is a flaky, nutty, and creamy masterpiece—combining two iconic desserts into one irresistible treat! Whether for a holiday feast, wedding, or special celebration, this dessert is sure to wow your guests.

Would you like a vegan or gluten-free version?