Honey Pistachio Baklava Cheesecake

Introduction

Imagine a dessert that combines the classic taste of baklava with the creamy goodness of cheesecake. That’s exactly what you get with this Honey Pistachio Baklava Cheesecake! It’s sweet, crunchy, and oh-so-decadent—perfect for impressing your family or friends.

Why Make This Recipe

You should definitely try this recipe because it’s a delightful mix of flavors. The crispy phyllo pastry gives you that crunch, while the creamy cheesecake filling adds a soft texture. Plus, honey and pistachios bring all the sweetness you need. It’s a great dessert for special occasions or just a treat for yourself!

How to Make Honey Pistachio Baklava Cheesecake

Ingredients:

10 sheets of phyllo pastry, thawed
2 sticks unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons melted butter
500g cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon corn starch
3 large eggs, room temperature
250g strained Greek yogurt or sour cream
1 cup shelled pistachios, unsalted, coarsely chopped
1 cup honey
1 tablespoon lemon juice
Splash of rosewater (optional)
Extra honey for drizzling

Directions:

Preheat your oven to 350°F (175°C). Line the base of an 8 to 10 inch springform pan with parchment paper.
Brush each phyllo sheet generously with melted butter and layer them into the springform pan, overlapping to fully cover the base. Trim any overhanging phyllo. Bake for 12 minutes until golden and crispy. Remove from the oven and let cool slightly.
In a food processor, pulse together the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tablespoons of melted butter and pulse again to combine. Spread this nut mixture evenly over the baked phyllo base.
In a large bowl, beat the cream cheese, sugar, salt, vanilla extract, lemon zest, lemon juice, and cornstarch until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally, fold in the Greek yogurt or sour cream until fully combined.
Pour the cheesecake filling over the nut mixture in the springform pan and smooth the top. Place the cheesecake on the middle rack of the oven and bake for 45 minutes or until the top is just starting to turn golden. Turn off the oven and leave the cheesecake inside for an additional 50 minutes to set.
Remove the cheesecake from the oven and let it cool completely. In a small bowl, mix the honey, lemon juice, and rosewater (if using) and drizzle over the cooled cheesecake. Sprinkle the chopped pistachios evenly on top.
Drizzle extra honey over the top before serving for a final touch of sweetness. Slice and enjoy.

How to Serve Honey Pistachio Baklava Cheesecake

Serve this cheesecake chilled or at room temperature. It’s great on its own, but you can also add some fresh fruit or a dollop of whipped cream on the side for extra yum!

How to Store Honey Pistachio Baklava Cheesecake

You can store any leftovers in the fridge. Just cover it with plastic wrap or keep it in an airtight container. It should stay fresh for about 3-4 days.

Tips to Make Honey Pistachio Baklava Cheesecake

Make sure your cream cheese is at room temperature for the smoothest filling.
Don’t rush the cooling process; letting it set in the oven helps achieve the perfect texture.
Feel free to sprinkle more pistachios on top for an even crunchier texture!

Variation

If you’d like, you can swap out the pistachios for other nuts like pecans or hazelnuts. You can also use different flavors of extract like almond for a twist.

FAQs

1. Can I make this cheesecake in advance?
Yes, you can! It’s great to make this ahead of time. Just keep it in the fridge until you are ready to serve.

2. Can I use low-fat cream cheese?
You can use low-fat cream cheese, but the texture may be slightly different. It may not be as creamy and rich.

3. Is it necessary to use rosewater?
No, rosewater is optional. If you don’t have it or don’t like the flavor, you can skip it without affecting the overall taste.