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Honey pistachio baklava cheesecake with crispy phyllo layers, creamy cheesecake filling, chopped pistachios, and glossy honey syrup dripping onto the plate.

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.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Chilling Time 7 hours
Total Time 8 hours 50 minutes
Servings: 12 slice
Course: Dessert
Cuisine: Middle Eastern Fusion
Calories: 680
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Layer buttered phyllo sheets in a springform pan; sprinkle with half the chopped nuts.
  2. Beat cream cheese, sugar, honey, sour cream, and flour; add eggs one at a time.
  3. Pour batter over crust; bake at 325°F for 60-70 mins. Cool in oven for 1 hour.
  4. Boil water, sugar, honey, and lemon juice to make syrup; let cool.
  5. 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.