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Honey-Drizzled Pistachio Baklava Cheesecake

A delightful dessert that combines the rich texture of cheesecake with the crunch of phyllo and the flavors of honey and pistachio.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the cheesecake
  • 24 oz cream cheese, softened Bring to room temperature for smooth batter.
  • 3/4 cup granulated sugar
  • 3 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup finely ground pistachios
  • 1/4 cup pistachio paste (optional) Not necessary if not available.
  • 2 tablespoons all-purpose flour
For the phyllo topping
  • 8 sheets phyllo dough Each sheet should be brushed with melted butter.
  • 1/4 cup melted butter For brushing phyllo.
  • 1/3 cup finely chopped pistachios
  • 1/4 teaspoon ground cinnamon For dusting.
For the honey syrup
  • 1/2 cup honey Use a mild floral honey for better balance.
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of the springform pan to form a crust.
  3. Bake the crust for 8–10 minutes until fragrant and set; then remove from the oven and let it cool slightly.
Cheesecake baking
  1. In a mixing bowl, beat the softened cream cheese with 3/4 cup sugar until smooth. Add eggs one at a time, mixing gently.
  2. Stir in vanilla extract and sour cream, folding until just combined. Add finely ground pistachios, pistachio paste (if using), and flour, folding until blended.
  3. Pour the cheesecake batter over the prepared crust and smooth the top. Bake at 325°F for 45–50 minutes until the edges are set but the center is still slightly wobbly.
  4. Turn off the oven, leaving the cheesecake inside with the door slightly open for 1 hour to cool.
Phyllo topping
  1. Lay phyllo sheets on a tray, brushing each sheet lightly with melted butter. Layer the sheets and bake at 350°F for 10–12 minutes until golden and crisp.
Honey syrup
  1. Combine honey, sugar, and water in a saucepan. Simmer for 3–4 minutes until thickened; stir in lemon juice and cool.
Assembly
  1. Once the cheesecake has cooled and the phyllo is crisp, layer the phyllo on top of the cheesecake.
  2. Drizzle the honey syrup over the phyllo, finishing with chopped pistachios and a dusting of cinnamon.

Notes

Serve slightly chilled. Use a warm knife for neat slices. Store in refrigerator for up to 4 days, keeping phyllo separate until serving.