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Baklava Pistachio Cheesecake Recipe

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★★★★★

4.8 from 102 reviews

Indulge in a decadent fusion dessert with this Baklava Pistachio Cheesecake. Combining the rich, creamy texture of cheesecake with the aromatic crunch of baklava, this recipe features a buttery, pistachio-studded crust, layers of crisp phyllo dough topped with honey and nuts, and a luscious cream cheese filling. Perfect for special occasions or a luxurious treat, this dessert brings the best of both Mediterranean and classic cheesecake flavors.

Ingredients

Scale

Crust

  • 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

Baklava Topping

  • 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

Cheesecake Filling

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking both the crust and the cheesecake layers.
  2. Prepare Crust: In a mixing bowl, blend the softened butter, powdered sugar, and salt until creamy. Gradually incorporate the flour and chopped pistachios, mixing until combined. Press this dough evenly into the bottom of a greased 9-inch springform pan to form the crust.
  3. Bake Crust: Bake the crust for 10-12 minutes, or until it turns lightly golden. Remove from oven and allow to cool completely before adding the filling.
  4. Make Baklava Topping: On a baking sheet, carefully layer the filo sheets one at a time, brushing each layer thoroughly with the melted butter. After layering, sprinkle the chopped pistachios mixed with sugar evenly over the top. Drizzle with lemon juice, water, and honey. Bake for about 20 minutes or until golden and crisp. Let cool and then cut into pieces for topping.
  5. Prepare Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add honey, eggs, egg yolk, sour cream, and salt. Mix well until all ingredients are fully incorporated and the mixture is smooth.
  6. Assemble Cheesecake: Pour the cream cheese filling evenly over the cooled crust in the springform pan. Top the filling with the prepared baklava pieces, distributing them evenly.
  7. Bake Cheesecake: Bake the assembled cheesecake for 40-45 minutes until the filling is set but still slightly jiggly in the center.
  8. Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least four hours before serving to let it fully set and develop flavors.

Notes

  • Be sure to handle the filo dough gently as it is very delicate and prone to tearing.
  • Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
  • For best results, chill the cheesecake overnight to allow flavors to meld.
  • You can substitute pistachios with walnuts or almonds if preferred.
  • Use full-fat cream cheese and sour cream for a rich, creamy texture.

Keywords: Baklava cheesecake, pistachio cheesecake, layered dessert, Mediterranean dessert, honey dessert, phyllo cheesecake

Find it online: https://hannahdelgado.com/baklava-pistachio-cheesecake-recipe/