Name: Honey Pistachio Baklava Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: Mediterranean
Ingredients: 12 sheets filo dough; 1/4 cup melted butter; 1/2 cup crushed pistachios; 1 tablespoon honey; 3 (8 oz) packages cream cheese, softened; 1 cup sour cream; 1/2 cup granulated sugar; 1/4 cup honey; 3 large eggs; 2 teaspoons vanilla extract; 1/2 cup crushed pistachios (for mixing into cheesecake); 1/2 cup honey; 1/4 cup water; 1 tablespoon lemon juice

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This Honey Pistachio Baklava Cheesecake is a show-stopping dessert that marries the rich, creamy goodness of a cheesecake with the flaky, nutty texture of baklava. With its crisp filo dough crust, luscious pistachio filling, and a drizzle of sweet honey syrup, it’s a dessert that will definitely leave a lasting impression on anyone lucky enough to try it. Whether you're celebrating a special occasion or simply treating yourself, this dessert is pure indulgence.

Ingredients

For the crust:

12 sheets filo dough

¼ cup melted butter

½ cup crushed pistachios

1 tablespoon honey

For the cheesecake:

3 (8 oz) packages cream cheese, softened

1 cup sour cream

½ cup granulated sugar

¼ cup honey

3 large eggs

2 teaspoons vanilla extract

½ cup crushed pistachios (for mixing into cheesecake)

For the honey syrup:

½ cup honey

¼ cup water

1 tablespoon lemon juice

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

For the crust, lay one sheet of filo dough in the pan and brush with melted butter. Repeat this step, layering and buttering each sheet, until all filo dough sheets are used.

Sprinkle crushed pistachios over the final layer of filo dough and drizzle with honey. Bake the crust for 10-12 minutes, until golden and crisp. Remove from the oven and set aside to cool.

For the cheesecake filling, in a large bowl, beat the softened cream cheese until smooth. Add the sour cream, granulated sugar, and honey, mixing until well combined.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and crushed pistachios. Pour the cheesecake batter into the cooled filo crust.

Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

While the cheesecake cools, prepare the honey syrup by combining honey, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, until slightly thickened. Remove from heat and let cool.

Once the cheesecake has cooled, drizzle the honey syrup over the top and sprinkle with additional crushed pistachios for garnish.

Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Servings and Timing

Prep time: 20 minutes

Cook time: 1 hour

Total time: 5 hours 30 minutes (including chilling)

Servings: 12

Variations

Nuts: While pistachios are the star of this cheesecake, I can easily switch things up with other nuts like walnuts, almonds, or even a mix of nuts for a more diverse flavor profile.

Honey: If you're looking to add a more complex flavor, you could try using flavored honey such as lavender or orange blossom for the honey syrup.

Crust: I can swap out the filo dough for a more traditional graham cracker crust or even a shortbread crust, depending on my mood or preference.

Storage/Reheating

To store leftovers, I make sure to refrigerate the cheesecake in an airtight container. It will keep well for up to 4-5 days. If I want to store it longer, I can freeze the cheesecake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing. To thaw, I let it sit in the fridge overnight. I don’t recommend reheating it, as cheesecake is best served cold.

FAQs

How can I tell when the cheesecake is done baking?

I keep an eye on the edges—when they’re slightly golden, and the center is set but still has a slight jiggle, it's usually ready. If it starts to crack too much, it’s a sign it may be overbaked.

Can I make this cheesecake ahead of time?

Yes! In fact, I love making this cheesecake the day before serving to let all the flavors meld together. Just make sure to refrigerate it for at least 4 hours or overnight before serving.

Can I make the crust ahead of time?

Definitely. I sometimes prepare the filo crust a day in advance and store it in an airtight container to save time on the day I plan to make the cheesecake.

Can I use a different nut in this recipe?

Of course! While pistachios are traditional for baklava, I could use walnuts, almonds, or even a blend of nuts for a different twist. The flavor will change a bit, but it’ll still be delicious.

What can I use instead of honey in the honey syrup?

If I need a honey substitute, maple syrup works as a great alternative. It adds a slightly different flavor but still brings the necessary sweetness to the dish.

Conclusion

This Honey Pistachio Baklava Cheesecake is an absolute indulgence, combining two irresistible desserts in one. The crispy filo dough, creamy cheesecake filling, and the sweet honey syrup come together in perfect harmony to create a dessert that is both luxurious and comforting. Whether you’re serving it at a special gathering or just craving something extraordinary, this cheesecake will definitely impress.

Recipe:

Honey Pistachio Baklava Cheesecake

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Author: Cheryl
Total Time: 5 hours 30 minutes (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

This Honey Pistachio Baklava Cheesecake is the perfect blend of two iconic desserts—cheesecake and baklava. With its buttery filo dough crust, creamy pistachio cheesecake filling, and sweet honey syrup, it’s a decadent treat that will wow your guests. This indulgent dessert is a delightful mix of crunchy, creamy, and sweet flavors, making it the ideal dessert for any special occasion or just because you deserve something extraordinary!

Instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust, layer one sheet of filo dough in the pan and brush with melted butter. Repeat this step, layering and buttering each sheet until all filo dough sheets are used.
Sprinkle crushed pistachios over the final layer of filo dough and drizzle with honey. Bake the crust for 10-12 minutes, until golden and crisp. Remove from the oven and set aside to cool.
For the cheesecake filling, beat the softened cream cheese in a large bowl until smooth. Add sour cream, granulated sugar, and honey, mixing well.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and crushed pistachios.
Pour the cheesecake batter into the cooled filo crust.
Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
While the cheesecake cools, prepare the honey syrup by simmering honey, water, and lemon juice in a small saucepan for 5-7 minutes. Remove from heat and let cool.
Once the cheesecake has cooled, drizzle the honey syrup over the top and sprinkle with additional crushed pistachios for garnish.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.