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baklava pistachio cheesecake

baklava pistachio cheesecake

A luxurious fusion dessert combining the flaky crispness of baklava with the creamy richness of pistachio-infused cheesecake, layered with buttery phyllo, aromatic spices, and a honey glaze for a unique and unforgettable treat perfect for any special occasion.

  • Total Time: 1 hour 30 minutes plus cooling and syrup soaking
  • Yield: 12 servings

Ingredients

Phyllo Base

  • Phyllo Dough – 12 sheets
  • Unsalted Butter – 1 cup (melted)

Nut Filling

  • Pistachios (chopped) – 1 1/2 cups
  • Ground Cinnamon – 1 tsp
  • Ground Cloves – 1/4 tsp
  • Honey – 2 tbsp (plus extra for syrup)

Cheesecake Filling

  • Cream Cheese – 24 oz (softened)
  • Granulated Sugar – 3/4 cup
  • Eggs – 3 large
  • Vanilla Extract – 1 tsp
  • Sour Cream or Greek Yogurt – 1/2 cup

Honey Syrup (for finishing)

  • Honey – 1/2 cup
  • Lemon Juice or Orange Blossom Water – 1 tbsp

Optional Garnishes

  • Whole Pistachios
  • Ground Cinnamon
  • Fresh Mint Leaves

Instructions

  1. Prepare the Phyllo Base: Brush a springform pan thoroughly with melted butter. Layer several sheets of phyllo dough one at a time, brushing each sheet generously with melted butter to create a crisp, flaky base.
  2. Mix the Nut Filling: In a bowl, combine chopped pistachios with ground cinnamon, ground cloves, and drizzle in honey. Mix well to incorporate the spices and sweetness evenly.
  3. Make the Cheesecake Filling: Beat together softened cream cheese, granulated sugar, eggs, vanilla extract, and sour cream or Greek yogurt in a mixing bowl until the mixture is smooth, creamy, and fully combined.
  4. Assemble the Layers: Add more phyllo sheets on top of the base, buttering each. Spread a layer of the nut mixture evenly over the phyllo, then add a layer of the cheesecake filling. Repeat these layers as desired, finishing with a top layer of phyllo brushed with butter.
  5. Bake the Cheesecake: Bake in a preheated oven at 325°F (165°C) for about 50 minutes or until the phyllo is golden and crisp, and the cheesecake filling is set but still creamy. Avoid overbaking to maintain texture contrast.
  6. Add Honey Syrup: While the cheesecake cools, warm honey syrup infused with lemon juice or orange blossom water and drizzle it evenly over the top. Allow the syrup to soak into the layers, sealing in moisture and sweetness.

Notes

  • Keep phyllo sheets covered with a damp towel during assembly to prevent drying out.
  • Lightly toast pistachios before chopping to enhance flavor and crunch.
  • Butter each phyllo layer generously for maximum flakiness and richness.
  • Spread cheesecake and nut layers evenly for balanced texture in every bite.
  • Cool the cheesecake completely before slicing to ensure clean, intact layers.
  • Pour honey syrup warm, not hot, to prevent melting the crisp phyllo too quickly.
  • Author: Lina
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Fusion (Middle Eastern and Western)
  • Diet: Gluten Free (if using gluten-free phyllo or suitable substitute)

Nutrition

  • Serving Size: 1 slice (1/12th of the cake)
  • Calories: 380 kcal
  • Sugar: 24 g
  • Sodium: 190 mg
  • Fat: 27 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 110 mg

Keywords: baklava cheesecake, pistachio dessert, phyllo cheesecake, Middle Eastern dessert, fusion dessert, nutty cheesecake, honey glazed dessert