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Pistachio Baklava Cheesecake Recipe with Creamy Cheesecake Center

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A rich and creamy cheesecake meets crispy, honey-soaked baklava in this indulgent pistachio dessert, perfect for special occasions.

Ingredients

Scale

  • 16 oz cream cheese, softened

  • 1/2 cup Greek yogurt

  • 3/4 cup granulated sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • Zest of 1 lemon (optional)

  • 1 1/2 cups roasted unsalted pistachios, chopped

  • 1/2 tsp ground cinnamon

  • Pinch ground clove

  • 1/4 cup sugar (for nut mix)

  • 1/2 cup unsalted butter, melted

  • 1 package phyllo dough, thawed

  • 1/3 cup honey

  • 1/4 cup water

  • 1/4 cup sugar (for syrup)

  • 1/2 tsp cinnamon stick or pinch of ground cinnamon

  • 1/2 tsp orange blossom or rose water (optional)

Instructions

  • Preheat oven to 325°F. Grease and line a 9-inch springform pan. Wrap the outside in foil.

  • Layer 8 sheets of phyllo in the bottom, brushing each with butter.

  • Mix pistachios, sugar, cinnamon, and clove. Spread half over phyllo.

  • Add 6 more sheets of phyllo on top, brushing with butter.

  • Beat cream cheese and sugar until smooth. Add yogurt, eggs, vanilla, and zest. Mix gently.

  • Pour filling into pan. Bake in a water bath for 60–70 min. Cool gradually, then chill 4 hours or overnight.

  • Layer 6–8 more phyllo sheets on top of cooled cheesecake. Add remaining nut mixture.

  • Bake top layer at 375°F for 10–15 min until golden.

  • Simmer honey, sugar, water, and cinnamon for 5 min. Cool slightly.

  • Drizzle syrup over hot phyllo topping. Let soak. Slice and serve.

Notes

Keep phyllo covered while working. Chill fully before slicing. Add syrup while phyllo is hot.

Find it online: https://thefoodaunt.com/pistachio-baklava-cheesecake-recipe-with-creamy-cheesecake-center/