Pistachio Baklava Cheesecake (Printable)
Buttery phyllo and pistachio layers meet a creamy cheesecake filling, chilled and finished with honey‑lemon syrup and extra pistachios.
# What You'll Need:
→ Crust
01 - 7 oz digestive biscuits or graham crackers, finely crushed
02 - 2.8 oz unsalted butter, melted
03 - 1 tbsp honey
→ Cheesecake Filling
04 - 17.6 oz cream cheese, brought to room temperature
05 - 5.3 oz granulated sugar
06 - 6.3 oz Greek yogurt or sour cream
07 - 3 large eggs
08 - 1 tsp pure vanilla extract
09 - 1 tbsp fresh lemon juice
10 - 3.5 oz shelled pistachios, roughly chopped
→ Baklava Layer
11 - 3.5 oz phyllo dough sheets, thawed
12 - 1.8 oz unsalted butter, melted
13 - 2.8 oz pistachios, finely chopped
14 - 1.4 oz walnuts, finely chopped
15 - 1 tsp ground cinnamon
→ Syrup
16 - 6 tbsp water
17 - 2.8 oz granulated sugar
18 - 4 tbsp honey
19 - 1 tbsp fresh lemon juice
20 - 1 tsp orange blossom water (optional)
→ Decoration
21 - 1 oz pistachios, chopped
# Directions:
01 - Preheat oven to 340°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed biscuits, melted butter, and honey in a bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large bowl, beat cream cheese and sugar together until completely smooth. Add yogurt, vanilla extract, and lemon juice, mixing until well combined. Beat in the eggs one at a time on low speed, mixing just until each is incorporated. Gently fold in the roughly chopped pistachios.
04 - Lay one sheet of phyllo dough over the cooled crust and brush with melted butter. Sprinkle evenly with a mixture of finely chopped pistachios, walnuts, and cinnamon. Repeat with 4 to 5 layers, finishing with a butter-brushed sheet of phyllo on top.
05 - Pour the cheesecake batter over the baklava layer, spreading it into an even surface. Bake for 50 to 55 minutes, until the center is just set with a slight wobble remaining. Turn off the oven, crack the door open slightly, and allow the cake to cool inside for 1 hour.
06 - While the cheesecake cools, combine water and sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves. Stir in honey, lemon juice, and orange blossom water, then simmer for 5 more minutes. Remove from heat and let cool to room temperature.
07 - Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set.
08 - Drizzle the cooled syrup generously over the cheesecake and scatter chopped pistachios across the top. Slice into 12 portions and serve.
# Expert Tips:
01 -
- It sounds impossibly fancy but breaks down into manageable steps that anyone can handle with a little patience.
- The combination of buttery phyllo layers and creamy cheesecake filling makes people think you spent all day in a professional kitchen.
02 -
- Overmixing the eggs into the batter whips too much air in and practically guarantees cracks across the top.
- Opening the oven door before the cheesecake is set will cause the center to sink and never recover.
03 -
- Run your knife under hot water and wipe it clean between every single slice for the neatest presentation.
- A springform pan with a tight seal is non negotiable because the butter from the baklava layer will leak everywhere otherwise.