...
Go Back
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.
Print Recipe Pin Recipe
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.
Seraphinite AcceleratorOptimized by Seraphinite Accelerator
Turns on site high speed to be attractive for people and search engines.