Honey Pistachio Baklava Cheesecake

There are desserts that are delicious, and then there are desserts that are absolute showstoppers. This Honey Pistachio Baklava Cheesecake is the latter. Max calls it the "Sultan's Slice" because it looks like a jewel-encrusted crown with its glistening golden syrup and emerald-green pistachios. It perfectly marries the crunchy, buttery layers of traditional baklava with the smooth, tangy richness of a New York-style cheesecake.

A stunning fusion dessert combining a crispy phyllo and nut crust with a creamy honey cheesecake filling, all soaked in a lemon-honey syrup.

Jump to Recipe Print Recipe

Save it For Later

Why You Will Love This Honey Pistachio Baklava Cheesecake

This recipe is the ultimate fusion dessert. Instead of a standard graham cracker crust, we build a base of buttery, flaky phyllo dough loaded with spiced nuts. The creamy cheesecake filling is sweetened with honey to bridge the gap between the tangy cheese and the pastry. Finally, the whole thing is drenched in a fragrant lemon-honey syrup and topped with a mountain of chopped pistachios, creating a textural masterpiece of crunchy, creamy, and sticky-sweet perfection.

How To Make Honey Pistachio Baklava Cheesecake

The process involves three main components: the baklava base, the cheesecake filling, and the syrup. We start by layering sheets of phyllo dough brushed with butter into a springform pan, creating a crisp shell. We sprinkle a mixture of crushed pistachios and walnuts over the dough before pouring in a honey-infused cream cheese batter. After baking, while the cheesecake is still warm, we pour a cool honey syrup over it, allowing the liquid to seep into the layers and candy the nuts on top.

Honey Pistachio Baklava Cheesecake Ingredients

The Baklava Base & Topping

• 1 roll (16 oz) phyllo dough (thawed)
• 1 cup unsalted butter (melted)
• 2 cups shelled pistachios (finely chopped, divided)
• 1 cup walnuts (finely chopped)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom (optional)

The Honey Cheesecake Filling

• 24 oz cream cheese (3 blocks, softened)
• ¾ cup granulated sugar
• ⅓ cup honey
• 3 large eggs (room temperature)
• ½ cup sour cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

The Honey Syrup

• ¾ cup water
• ¾ cup granulated sugar
• ½ cup honey
• 1 tablespoon lemon juice
• 1 strip lemon zest

Save it For Later

Step by Step Method

Prepare the Nut Mixture

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan generously with butter.
• In a bowl, mix 1 cup of the chopped pistachios, the walnuts, cinnamon, and cardamom. Reserve the remaining 1 cup of pistachios for the final topping.

Build the Crust

• Unroll the phyllo dough and cover it with a slightly damp towel to keep it from drying out.
• Place one sheet of phyllo into the pan, letting the edges hang over slightly. Brush generously with melted butter. Repeat this with about 10–12 sheets, rotating the pan slightly each time to cover all sides.
• Sprinkle half of the spiced nut mixture over the bottom phyllo layer.
• Layer 5 more buttered phyllo sheets on top of the nuts.

Make the Filling

• In a large bowl, beat the cream cheese and sugar until smooth. Add the honey, sour cream, flour, and vanilla; beat until combined.
• Add eggs one at a time, mixing on low speed just until incorporated.
• Pour the batter over the prepared crust. Fold the overhanging phyllo edges inward over the filling (or trim them if you prefer a cleaner look).

Bake

• Place the pan on a baking sheet (to catch butter drips). Bake for 60–70 minutes, until the center is set but still wobbles slightly.
• Turn off the oven, crack the door, and let it cool inside for 1 hour.

Make the Syrup

• While the cake bakes, combine water, sugar, honey, lemon juice, and zest in a saucepan. Boil for 5–8 minutes until slightly thickened. Remove zest and let cool completely.

Assemble and Serve

• Once the cheesecake is cool, pour the cooled syrup over the cake, focusing on the crust edges and the top.
• Pile the remaining 1 cup of chopped pistachios generously over the top surface.
• Refrigerate for at least 6 hours (or overnight) to let the syrup soak in and the cheesecake set before slicing.

Save it For Later

Max’s Reaction: "The bottom is crunchy like a cracker, but the middle is soft! I love licking the sticky honey off the green nuts."

What Pairs Well With Honey Pistachio Baklava Cheesecake

This dessert is sweet and intense, so it pairs best with beverages that have a bitter edge. A cup of strong Turkish coffee or espresso is the traditional choice. Fresh mint tea is also excellent, as the herbal notes complement the pistachio and honey beautifully.

Honey Pistachio Baklava Cheesecake Variations

Walnut & Fig

• Replace the pistachios in the filling with walnuts and top the cheesecake with fresh sliced figs alongside the honey syrup for an autumnal twist.

Rose Water Essence

• Add 1 teaspoon of rose water to the syrup after boiling. This adds a classic Middle Eastern floral aroma that pairs perfectly with the pistachios.

Chocolate Baklava

• Drizzle melted dark chocolate over the finished cheesecake or mix ½ cup of mini chocolate chips into the nut layer in the crust.

Mini Baklava Cheesecakes

• Use a muffin tin to make individual portions. Cut phyllo into squares, press into cups, fill, and bake for 20–25 minutes.

Save it For Later

Equipment

• 9-inch Springform Pan
• Pastry Brush (for buttering phyllo)
• Food Processor (for chopping nuts)
• Saucepan (for syrup)

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store the cheesecake loosely covered in the refrigerator for up to 5 days. The phyllo crust will soften over time as it absorbs the syrup, changing from crispy to a delightful chewy texture similar to soaked baklava.

Make Ahead Strategy

This cake is actually better the next day. Making it 24 hours in advance allows the honey syrup to permeate the layers and the cheesecake to firm up for clean slicing.

Slicing Instructions

Use a sharp knife dipped in hot water and wiped dry to cut through the sticky nut topping and creamy filling cleanly.

Honey Pistachio Baklava Cheesecake FAQs

A Royal Dessert Centerpiece

This cheesecake is a celebration of texture and flavor that feels incredibly special. It is perfect for holidays or dinner parties where you want to impress. If you love decadent desserts, you should also try our Chocolate Chip Cheesecake Bars for a simpler treat, or the bite-sized Chocolate Chip Cookie Dough Brownie Bites. For a creamy classic with a fruit twist, the Banana Pudding Cheesecake is another must-try.

Share your Honey Pistachio Baklava Cheesecake! Tag us @HannahCooking with #BaklavaCheesecake; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Honey Pistachio Baklava Cheesecake recipe and let us know what twists or ingredients you used!

Related

Looking for other recipes like Honey Pistachio Baklava Cheesecake? Try these:

Save it For Later

Honey Pistachio Baklava Cheesecake

A stunning fusion dessert combining a crispy phyllo and nut crust with a creamy honey cheesecake filling, all soaked in a lemon-honey syrup.

No ratings yet

Pin Share Print Rate

Course: Dessert

Cuisine: Middle Eastern Fusion

Prep Time: 40 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Chilling Time: 7 hours hours

Total Time: 8 hours hours 50 minutes minutes

Servings: 12 slice

Calories: 680kcal

Cost: $25

Equipment

• 1 Springform pan (9-inch)
• 1 Food processor (For chopping nuts)
• 1 Pastry brush (For butter)

Ingredients

• ▢ 16 oz phyllo dough - Thawed
• ▢ 1 cup butter - Melted, unsalted
• ▢ 2 cups pistachios - Shelled and chopped, divided
• ▢ 1 cup walnuts - Finely chopped
• ▢ 24 oz cream cheese - Softened
• ▢ ¾ cup granulated sugar - For filling
• ▢ ⅓ cup honey - For filling
• ▢ 3 large eggs - Room temperature
• ▢ ½ cup sour cream - For tang
• ▢ ¾ cup water - For syrup
• ▢ ¾ cup sugar - For syrup
• ▢ ½ cup honey - For syrup
• ▢ 1 tablespoon lemon juice - Freshly squeezed

Instructions 

• Layer buttered phyllo sheets in a springform pan; sprinkle with half the chopped nuts.
• Beat cream cheese, sugar, honey, sour cream, and flour; add eggs one at a time.
• Pour batter over crust; bake at 325°F for 60-70 mins. Cool in oven for 1 hour.
• Boil water, sugar, honey, and lemon juice to make syrup; let cool.
• Pour syrup over cheesecake and top generously with remaining pistachios. Chill 6+ hours.

Notes

Keep phyllo dough covered with a damp towel while working to prevent drying. Cool the syrup before pouring over the cheesecake.

Nutrition

Serving: 200g | Calories: 680kcal (34%) | Carbohydrates: 55g (18%) | Protein: 12g (24%) | Fat: 48g (74%) | Saturated Fat: 24g (150%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 135mg (45%) | Sodium: 340mg (15%) | Potassium: 300mg (9%) | Fiber: 3g (13%) | Sugar: 38g (42%) | Vitamin A: 1100IU (22%) | Vitamin C: 2mg (2%) | Calcium: 120mg (12%) | Iron: 2mg (11%)