Pistachio Baklava Cheesecake Delightful (Printer-friendly)
Creamy cheesecake meets crisp pistachio-baklava crust, finished with honey pistachio syrup for cozy chill days.
# What You'll Need:
→ Baklava Crust
01 - 10-12 sheets phyllo dough (approximately 7 ounces), thawed
02 - 1/2 cup unsalted butter, melted
03 - 3.5 ounces pistachios, finely chopped
04 - 1.75 ounces walnuts, finely chopped
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon ground cinnamon
→ Cheesecake Filling
07 - 18 ounces cream cheese, softened
08 - 5.3 ounces Greek yogurt
09 - 4.2 ounces granulated sugar
10 - 3 large eggs
11 - 2 teaspoons vanilla extract
12 - Zest of 1 lemon
→ Honey Pistachio Syrup
13 - 2.7 fluid ounces honey
14 - 2 fluid ounces water
15 - 1.75 ounces granulated sugar
16 - 1 teaspoon lemon juice
17 - 1.4 ounces pistachios, chopped (for topping)
# How To Make It:
01 - Preheat oven to 340°F (170°C). Grease and line a 9-inch springform pan.
02 - Layer 6 sheets of phyllo dough in the bottom of the pan, brushing each sheet with melted butter. Evenly sprinkle half of the pistachios, walnuts, sugar, and cinnamon mixture over the layered dough.
03 - Layer the remaining 6 phyllo sheets atop, brushing each with melted butter. Spread the remaining nut mixture evenly, pressing gently. Bake crust for 10 minutes, then cool slightly.
04 - Beat cream cheese until smooth using an electric mixer. Add Greek yogurt, sugar, and lemon zest, mixing until combined. Incorporate eggs one at a time, beating after each addition, then stir in vanilla extract.
05 - Pour the filling over the cooled crust. Tap the pan gently to release any air bubbles. Bake for 45 minutes at 340°F (170°C) or until center is set but slightly wobbly.
06 - Turn off the oven, leave the oven door ajar, and let the cheesecake cool inside for 1 hour.
07 - Transfer cheesecake to the refrigerator and chill for at least 3 hours or overnight until fully set.
08 - In a small saucepan, combine honey, water, sugar, and lemon juice. Heat gently until sugar dissolves, then simmer for 3–4 minutes and cool to room temperature.
09 - Pour cooled syrup over the chilled cheesecake and sprinkle with chopped pistachios before serving.
# Expert Tips:
01 -
- This recipe tastes like you turned your favorite bakery treat into a cozy, elegant dessert for home.
- It's a guaranteed conversation starter—nobody ever expects the crunchy baklava crust under that creamy cheesecake layer.
02 -
- Rushing the chilling step will turn slicing into a crumbly mess—patience pays off here.
- A too-hot syrup poured onto a cool cake will make it soggy, so let it come to room temperature.
03 -
- Room temperature ingredients blend more smoothly and prevent lumps in your batter.
- For extra flavor, slip a cinnamon stick into your syrup as it simmers, then fish it out before pouring.