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Honey Pistachio Baklava Cheesecake

Irresistible Honey Pistachio Baklava Cheesecake Recipe

This Honey Pistachio Baklava Cheesecake combines creamy cheesecake with flaky baklava for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Ensure at room temperature for easy mixing.
  • 1 cup Sugar Can be replaced with a sugar alternative.
  • 3 large Eggs Bind the cheesecake; can be replaced with a vegan egg alternative.
  • 1 tsp Vanilla Extract Feel free to substitute with almond extract.
For the Baklava Layers
  • 1 pkg Phyllo Dough Keep covered with a damp cloth to prevent drying out.
  • 1/2 cup Unsalted Butter Brushed onto layers for richness; can use vegan butter.
  • 1 cup Chopped Pistachios Main nut component; can be swapped with walnuts or almonds.
For the Honey Syrup
  • 1 cup Honey Can consider using maple syrup as an alternative.
  • 1/2 cup Water Helps achieve consistency in the syrup.
  • 1 tbsp Lemon Juice Optional for balancing sweetness.
  • 1/2 tsp Cinnamon Optional; adds warmth and complexity.

Equipment

  • Mixing bowl
  • Hand or stand mixer
  • 9-inch springform pan
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in vanilla extract and optional cinnamon.
  2. Lightly grease a 9-inch springform pan with melted butter. Layer phyllo sheets in the pan, brushing each one with melted butter and sprinkling chopped pistachios every few layers.
  3. Pour the cheesecake filling over baklava layers, smoothing the surface evenly.
  4. Bake at 325°F (160°C) for 45-55 minutes or until the center is set. Cover with foil if browning too quickly.
  5. Combine honey, water, lemon juice, and sugar in a saucepan and simmer for 10-15 minutes until thickened. Cool.
  6. Allow the cheesecake to cool completely for 1-2 hours. Drizzle with honey syrup and garnish with extra pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 44gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 570IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best mixing results. Cover phyllo dough while preparing to prevent drying.

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