Name: Baklava Pistachio Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 5 h 40 min
Cuisine: Mediterranean
Ingredients: 3/4 cup (170 grams) unsalted butter, softened; 3/4 cup (95 grams) powdered sugar; 1/4 teaspoon salt; 1 3/4 cups (220 grams) all-purpose flour; 1 cup (120 grams) chopped pistachios; 14 oz (400 grams) store-bought filo (phyllo) dough; 1 cup (120 grams) finely chopped pistachios; 1/3 cup (75 grams) butter, melted and cooled; 3 tablespoons (45 grams) white sugar; 1 teaspoon lemon juice; 1/4 cup (30 grams) water; 1/4 cup (50 grams) honey; 24 ounces (675 grams) cream cheese; 1/3 cup (125 grams) honey; 2 large eggs; 1 egg yolk; 1/2 cup (120 grams) sour cream, 15-20% fat; 1/4 teaspoon salt

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Introduction

Baklava Pistachio Cheesecake is a delightful fusion of creamy cheesecake and the crisp, nutty layers of traditional baklava. This dessert combines rich cream cheese with buttery filo pastry and chopped pistachios for an irresistible treat that’s perfect for special occasions or any time you’re craving something sweet and elegant.

The image shows a slice of dessert with three clear layers on a white plate. The bottom layer is crushed green pistachios mixed with syrup, giving it a sticky, shiny texture. Above it is a thick middle layer of creamy white filling with a smooth surface. The top layer consists of many thin, golden-brown crispy pastry sheets stacked neatly. More crushed pistachios are sprinkled on the top of the dessert, with some larger pistachio pieces near the base. A knife is cutting into the top layer, showing the crisp texture of the pastry. The plate sits on a white marbled surface, and the overall look is warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (170 grams) unsalted butter, softened
3/4 cup (95 grams) powdered sugar
1/4 teaspoon salt
1 3/4 cups (220 grams) all-purpose flour
1 cup (120 grams) chopped pistachios
14 oz (400 grams) store-bought filo (phyllo) dough
1 cup (120 grams) finely chopped pistachios
1/3 cup (75 grams) butter, melted and cooled
3 tablespoons (45 grams) white sugar
1 teaspoon lemon juice
1/4 cup (30 grams) water
1/4 cup (50 grams) honey
24 ounces (675 grams) cream cheese
1/3 cup (125 grams) honey
2 large eggs
1 egg yolk
1/2 cup (120 grams) sour cream, 15-20% fat
1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: For the crust, blend softened butter, powdered sugar, and salt until creamy. Gradually mix in the flour and chopped pistachios, then press the mixture evenly into a greased 9-inch springform pan.
Step 3: Bake the crust for 10-12 minutes until it turns lightly golden. Remove from the oven and let it cool.
Step 4: To make the baklava topping, carefully layer filo sheets on a baking sheet, brushing each sheet with melted butter. After layering, sprinkle the filo with the finely chopped pistachios mixed with white sugar.
Step 5: Drizzle the layered filo and nuts with lemon juice, water, and honey. Bake the baklava topping for about 20 minutes until golden and crisp. Remove from oven and break into pieces once cooled.
Step 6: For the cheesecake filling, beat the cream cheese until smooth. Add honey, eggs, egg yolk, sour cream, and salt, mixing until well combined and creamy.
Step 7: Pour the cream cheese filling over the cooled crust in the springform pan. Arrange the baklava pieces evenly on top of the filling.
Step 8: Bake the assembled cheesecake for 40-45 minutes until the filling is set but still slightly jiggly in the center.
Step 9: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least four hours before serving to let the flavors meld and the texture firm up.

Tips & Variations

Use filo dough sheets that are fresh or well-wrapped to avoid drying out and tearing during layering.
For a different nut flavor, try substituting pistachios with walnuts or almonds.
Brush the filo with clarified butter for a richer, less greasy texture.
Add a sprinkle of cinnamon or rosewater to the baklava topping for an extra aromatic touch.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep the baklava topping crisp, avoid sealing it too tightly or consider adding the baklava pieces fresh before serving. Reheat slices gently in a low oven if you prefer the baklava warm, but cheesecake is best enjoyed chilled.

How to Serve

A close-up of a slice of layered dessert placed on a white plate with a white marbled texture background, showing multiple thin, golden-brown flaky layers stacked on top, creating a crispy top section. Below the golden layers is a thick, smooth, creamy white layer, and underneath that is a dense, bright green nutty base made of crushed pistachios, with whole pistachio pieces scattered around the plate and on top. A shiny syrup coats the bottom part of the slice, giving it a glossy look, and a sharp knife is slicing through the top flaky layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the refrigerator for at least four hours or overnight to let the flavors develop and the texture set properly.

Is it possible to freeze Baklava Pistachio Cheesecake?

While you can freeze the cheesecake, the filo topping may lose its crispness and become soggy after thawing. Freeze the cheesecake without the baklava pieces and add them fresh when serving for the best texture.