Pistachio Baklava Cheesecake with Phyllo Layers & Honey Syrup
A luscious fusion of Middle Eastern baklava and classic cheesecake, layered with flaky phyllo, pistachio-studded filling, and a spiced honey syrup.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6+ hours (with chilling)
- Yield: 12 slices
Ingredients
Phyllo dough – 12–16 sheets, thawed
Unsalted butter – ½ cup, melted
Pistachios – 1½ cups, roasted and chopped
Cream cheese – 24 oz (3 blocks), softened
Greek yogurt or sour cream – ¾ cup
Granulated sugar – 1 cup
Eggs – 3 large
Cornstarch – 1 tbsp
Vanilla extract – 2 tsp
Lemon zest – 1 tsp
Honey – ½ cup
Water – ¼ cup
Additional sugar (for syrup) – ¼ cup
Cinnamon stick – 1
Whole cloves – 2–3
Lemon peel – 1 strip
Instructions
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Preheat oven to 325°F (163°C). Butter a 9-inch springform pan.
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Layer 6–8 phyllo sheets, brushing each with butter. Press into pan and bake for 10 mins.
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Beat cream cheese until smooth. Add sugar, yogurt, vanilla, zest, and cornstarch. Mix in eggs one at a time. Stir in ¾ cup pistachios.
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Pour into crust. Wrap pan in foil and bake in a water bath for 60–70 mins. Cool and chill.
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Layer 6–8 phyllo sheets on a tray, brushing with butter and sprinkling with ½ cup pistachios and cinnamon. Bake at 350°F for 15 mins. Cool and break into shards.
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Simmer honey, water, sugar, spices, and peel for 10 mins. Cool slightly.
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Top cheesecake with baklava shards, drizzle syrup, and sprinkle remaining pistachios.
Notes
For best texture, chill overnight and top just before serving.