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Honey-Drizzled Pistachio Baklava Cheesecake

A delightful fusion of baklava and cheesecake, featuring a creamy pistachio filling layered with crispy phyllo and drizzled with honey.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
Filling
  • 24 oz cream cheese, softened Let come to room temperature.
  • 0.75 cups granulated sugar
  • 3 large eggs At room temperature.
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream
  • 0.5 cups finely ground pistachios
  • 0.25 cups pistachio paste (optional) Deepens flavor and color.
  • 2 tablespoons all-purpose flour
Topping
  • 8 sheets phyllo dough Keep covered with a damp towel while working.
  • 0.25 cups melted butter For brushing phyllo layers.
  • 0.33 cups finely chopped pistachios For garnish.
  • 0.25 teaspoon ground cinnamon For garnish.
Honey Syrup
  • 0.5 cups honey
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to create an even crust.
  3. Bake for 8-10 minutes, then set aside to cool.
Filling
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing after each.
  3. Stir in vanilla and sour cream. Fold in ground pistachios, pistachio paste, and flour until combined.
  4. Pour over the baked crust and smooth the top.
  5. Bake for 45-50 minutes until edges are set.
  6. Turn off oven and cool with door slightly open for 1 hour.
Topping
  1. Layer phyllo sheets on a tray, brushing each with melted butter.
  2. Bake at 350°F (175°C) for 10-12 minutes until crisp.
  3. For honey syrup, combine honey, sugar, and water in a saucepan. Simmer for 3-4 minutes, then stir in lemon juice.
  4. Once the cheesecake is chilled, place crispy phyllo layers on top, drizzle with honey syrup, and sprinkle with pistachios and cinnamon.
  5. Slice and serve.

Notes

Serve cool but not icy—about an hour after removing from the refrigerator. Cut with a warm, dry knife for clean edges. Present each wedge with a final scatter of chopped pistachios and a whisper of extra honey over the phyllo for sheen.