Pistachio Baklava Cheesecake (Printable View)

Creamy cheesecake meets honeyed pistachio baklava layers for a cozy, crunchy-smooth chilled treat.

# Ingredient List:

→ Baklava Crust

01 - 10-12 phyllo dough sheets (approximately 7 ounces), thawed
02 - 8.5 tablespoons unsalted butter, melted
03 - 3.5 ounces pistachios, finely chopped
04 - 1.75 ounces walnuts, finely chopped
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon ground cinnamon

→ Cheesecake Filling

07 - 18 ounces cream cheese, softened
08 - 5.3 ounces Greek yogurt
09 - 4.25 ounces granulated sugar
10 - 3 large eggs
11 - 2 teaspoons vanilla extract
12 - Zest of 1 lemon

→ Honey Pistachio Syrup

13 - 2.67 fluid ounces honey
14 - 2 fluid ounces water
15 - 1.75 ounces granulated sugar
16 - 1 teaspoon lemon juice
17 - 1.4 ounces pistachios, chopped (for garnish)

# How to Prepare:

01 - Preheat oven to 340°F (170°C). Grease and line a 9-inch springform pan.
02 - Layer 6 phyllo sheets in the prepared pan, brushing each sheet with melted butter. Combine pistachios, walnuts, sugar, and cinnamon; sprinkle half the mixture over the layered sheets. Arrange the remaining 6 phyllo sheets on top, again brushing each with butter, and cover with the rest of the nut mixture. Gently press the layers to compact.
03 - Bake the prepared crust in the preheated oven for 10 minutes. Remove and cool slightly.
04 - In a large bowl, beat the cream cheese until smooth. Add Greek yogurt, granulated sugar, and lemon zest, mixing until incorporated. Add eggs one at a time, beating after each addition. Blend in vanilla extract.
05 - Pour the cheesecake mixture over the cooled baklava crust and tap the pan to remove any air bubbles.
06 - Return pan to the oven and bake for 45 minutes, or until slightly wobbly in the center but set. Leave in oven with the door ajar for 1 hour to cool gradually.
07 - Transfer cheesecake to the refrigerator and chill for at least 3 hours or overnight for optimal texture.
08 - In a small saucepan, combine honey, water, sugar, and lemon juice. Heat gently until sugar is dissolved, then simmer for 3 to 4 minutes. Remove from heat and allow to cool completely.
09 - When ready to serve, pour the cooled syrup over the chilled cheesecake and garnish with chopped pistachios.

# Expert Suggestions:

01 -
  • The contrast between silky cheesecake and crispy phyllo layers is the kind of texture that makes people close their eyes when they take a bite
  • It looks like you spent all day in the kitchen, but the assembly is actually quite forgiving
  • The honey syrup creates this beautiful glossy finish that makes every slice feel like a special occasion
02 -
  • Dont skip the gradual cooling in the oven. Its the difference between a smooth, crack free top and a cheesecake that looks like it went through an earthquake.
  • The syrup should be completely cool before pouring. Hot syrup will melt your perfectly set cheesecake layer.
  • This actually tastes better on day two. The honey seeps into the cheesecake and the flavors meld together beautifully.
03 -
  • Toast your nuts lightly before chopping them. It brings out oils and intensifies the flavor throughout the layers.
  • Try adding a pinch of cardamom to the syrup. It complements the pistachios and adds that authentic Middle Eastern warmth.

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