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Pistachio Baklava Cheesecake Recipe

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4.5 from 75 reviews

This Baklava Pistachio Cheesecake combines the rich, creamy texture of classic cheesecake with the flaky, nutty sweetness of traditional baklava. Featuring a pistachio-infused crust, a luscious cream cheese filling sweetened with honey, and topped with buttery, honey-drizzled filo layers, this dessert is a unique fusion perfect for special occasions or indulgent treats.

Ingredients

Crust

  • 3/4 cup (170 grams) unsalted butter, softened
  • 3/4 cup (95 grams) powdered sugar
  • 1/4 teaspoon salt
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1 cup (120 grams) chopped pistachios

Baklava Topping

  • 14 oz (400 grams) store-bought filo (phyllo) dough
  • 1/3 cup (75 grams) butter, melted and cooled
  • 3 tablespoons (45 grams) white sugar
  • 1 cup (120 grams) finely chopped pistachios
  • 1 teaspoon lemon juice
  • 1/4 cup (30 grams) water
  • 1/4 cup (50 grams) honey

Cheesecake Filling

  • 24 ounces (675 grams) cream cheese
  • 1/3 cup (125 grams) honey
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup (120 grams) sour cream, 15-20% fat
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and the final cheesecake.
  2. Prepare the Crust: In a mixing bowl, blend the softened butter, powdered sugar, and salt until creamy and smooth. Gradually mix in the all-purpose flour and chopped pistachios to form a dough. Press this mixture evenly into the bottom of a greased 9-inch springform pan to form the crust.
  3. Bake the Crust: Bake the prepared crust in the preheated oven for 10-12 minutes or until it turns lightly golden. Remove and let cool slightly.
  4. Make Baklava Topping: On a baking sheet, layer the filo sheets, brushing each sheet generously with the melted butter as you go. Once layered, sprinkle a mixture of finely chopped pistachios and white sugar over the top. Drizzle lemon juice, water, and honey evenly over the layers. Bake this baklava topping for about 20 minutes until it turns golden and crisp. Remove from oven and break into pieces.
  5. Prepare Cheesecake Filling: In a bowl, beat the cream cheese until smooth. Add honey, eggs, egg yolk, sour cream, and salt, mixing thoroughly until the filling is well combined and creamy.
  6. Assemble and Bake: Pour the cream cheese filling over the cooled pistachio crust in the springform pan. Top the filling with the broken pieces of the baked baklava topping, distributing evenly. Bake the assembled cheesecake for 40-45 minutes or until the filling is set but still slightly jiggly in the center.
  7. Cool and Chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least four hours to fully set and develop flavor before serving.

Notes

  • Use store-bought filo dough carefully as it dries out quickly; keep it covered with a damp cloth while working.
  • Make sure to grease the springform pan well to avoid sticking.
  • The cheesecake may jiggle slightly when done but will firm up during cooling and refrigeration.
  • For added flavor, toast the chopped pistachios lightly before adding them to the crust and topping.
  • Store leftovers chilled and consume within 3-4 days for best freshness.

Find it online: https://forkvista.com/pistachio-baklava-cheesecake-recipe/