Description

Ready for an unforgettable dessert experience? This Honey Pistachio Baklava Cheesecake fuses flaky phyllo pastry, silky cream cheese, and a honey-soaked pistachio crunch. Perfect for celebrations or when you’re craving something truly special, this dessert combines classic baklava flavors with creamy cheesecake indulgence. Whether you’re searching for a showstopper for your dinner party or just a deliciously unique twist for your dessert repertoire, this easy recipe is a standout choice among decadent food ideas, elegant dinner ideas, and sweet treats for the holidays.

Ingredients

Baklava Crust & Topping:

1 package phyllo dough, thawed

1 1/2 cups unsalted butter, melted

2 cups shelled pistachios, roughly chopped

1/2 cup granulated sugar

1 tsp cinnamon (optional)

Cheesecake Filling:

24 oz cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

Honey Syrup:

3/4 cup honey

1/2 cup water

1/2 cup sugar

1 tbsp lemon juice

1 tsp orange blossom water (optional)

Instructions

Make Syrup: Simmer honey, water, sugar, lemon juice, and orange blossom water for 10 mins. Let cool.
Prep Oven: Preheat to 325°F. Line and foil-wrap a 9″ springform pan.
Phyllo Base: Butter and layer 10-12 sheets of phyllo in the pan. Add pistachios, sugar, and cinnamon.
Make Filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Pour into pan.
Top Phyllo Layer: Layer another 10-12 buttered phyllo sheets. Fold over edges.
Bake: Bake 60-70 mins. Cool, then refrigerate 4+ hours or overnight.
Assemble: Drizzle with syrup and garnish with chopped pistachios.

Prep Time: 30 minutes
Chill Time: 4+ hours
Cook Time: 70 minutes
Category: Dessert