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Honey Pistachio Baklava Cheesecake

A rich fusion dessert combining creamy cheesecake with buttery phyllo layers, pistachios, and fragrant honey syrup.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Phyllo Base
  • 12 sheets phyllo dough
  • 0.75 cup unsalted butter melted
  • 1 cup pistachios finely chopped
Cheesecake Filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.5 cup sour cream
  • 3 eggs large
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Honey Syrup
  • 0.75 cup honey
  • 0.25 cup water
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C) and prepare a springform pan.
  2. Layer buttered phyllo sheets in the pan, sprinkling pistachios between layers.
  3. Beat cream cheese until smooth, then mix in sugar, sour cream, vanilla, lemon zest, and eggs.
  4. Pour filling over phyllo base and smooth the top.
  5. Bake 60–70 minutes until center is just set. Cool gradually.
  6. Simmer honey, water, and lemon juice to make syrup; cool completely.
  7. Pour syrup over chilled cheesecake and garnish with pistachios.

Notes

Chill overnight for best flavor and clean slices.