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Honey Pistachio Baklava Cheesecake

A creamy cheesecake layered over a crunchy baklava crust, sweetened with honey syrup and topped with pistachios for a decadent Mediterranean dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 8 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Baklava Crust
  • 1 package phyllo dough thawed
  • 1 cup unsalted butter melted
  • 1.5 cups pistachios finely chopped
  • 1 cup walnuts finely chopped
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cardamom optional
  • 0.25 cup sugar
Cheesecake Filling
  • 24 oz cream cheese room temperature
  • 1 cup Greek yogurt full fat
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
Honey Syrup
  • 1 cup honey
  • 0.5 cup water
  • 0.5 cup sugar
  • 1 tsp lemon juice
  • 1 tsp orange blossom water optional
Topping
  • 0.5 cup chopped pistachios
  • 2 tbsp honey for drizzle
  • edible rose petals optional

Equipment

  • Mixing bowls
  • Springform pan
  • Baking sheet
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Mix pistachios, walnuts, cinnamon, cardamom, and sugar in a bowl.
  3. Layer 3 sheets of phyllo into the pan, brushing each sheet with melted butter. Sprinkle a thin layer of nut mixture.
  4. Repeat layering (3 phyllo sheets + butter + nuts) until nuts are used, then finish with 5–6 buttered phyllo sheets on top. Cut into squares or diamonds.
  5. Bake for 15–18 minutes until golden. Make honey syrup by boiling honey, water, sugar, and lemon juice for 5 minutes. Pour over hot crust and cool completely.
  6. Beat cream cheese until smooth. Add Greek yogurt and sugar, then eggs one at a time. Add vanilla, lemon zest, and lemon juice. Pour filling over cooled crust.
  7. Bake at 325°F (160°C) for 50–60 minutes. Cool in oven for 1 hour, then chill for at least 6 hours or overnight.
  8. Drizzle honey over cheesecake, sprinkle pistachios, and garnish with rose petals.

Notes

For best results, chill overnight. Use a water bath to prevent cracks. Store refrigerated up to 5 days.