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