Baklava Pistachio Cheesecake Recipe

Introduction

Baklava Pistachio Cheesecake is a delightful fusion of creamy cheesecake and crunchy, honey-soaked baklava layers. This rich dessert offers a unique twist combining buttery filo, sweet honey, and vibrant pistachios for an indulgent treat perfect for special occasions or weekend baking.

Ingredients

• 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
• 14 oz (400 grams) store-bought filo (phyllo) dough
• 1 cup (120 grams) finely chopped pistachios
• 1/3 cup (75 grams) butter, melted and cooled
• 3 tablespoons (45 grams) white sugar
• 1 teaspoon lemon juice
• 1/4 cup (30 grams) water
• 1/4 cup (50 grams) honey
• 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. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: For the crust, blend softened butter, powdered sugar, and salt until creamy. Gradually mix in flour and chopped pistachios, then press the mixture evenly into a greased 9-inch springform pan.
3. Step 3: Bake the crust for 10-12 minutes until it turns lightly golden. Remove from the oven and let it cool.
4. Step 4: Prepare the baklava topping by layering filo sheets on a baking sheet, brushing each sheet with melted butter. Sprinkle with a mixture of chopped pistachios and sugar. Drizzle lemon juice, water, and honey over the top, then bake for about 20 minutes until golden and crisp.
5. Step 5: For the filling, beat cream cheese until smooth. Add honey, eggs, egg yolk, sour cream, and salt, and mix until fully combined.
6. Step 6: Pour the cheesecake filling over the cooled crust. Top with pieces of the baked baklava.
7. Step 7: Bake for 40-45 minutes until the filling is set. Allow the cheesecake to cool completely at room temperature.
8. Step 8: Refrigerate for at least four hours before serving to allow flavors to meld and the cheesecake to firm up.

Tips & Variations

• Use fresh pistachios for the best flavor and texture; lightly toast them to enhance their nuttiness.
• Handle filo dough carefully to prevent tearing; keep it covered with a damp towel while working.
• For a citrus twist, add a teaspoon of orange zest to the cream cheese filling.
• Experiment by swapping sour cream with Greek yogurt for a tangier taste and lighter texture.
• Make the baklava topping a day ahead and keep it in an airtight container to save time.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, bring to room temperature 15-20 minutes before serving. Leftover baklava topping can be stored separately in an airtight container at room temperature for up to 3 days; re-crisp in a low oven if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade filo dough for this recipe?

Yes, homemade filo dough works well if you have the time and skill, but store-bought filo is a convenient and reliable option for most home cooks.

Why is it important to let the cheesecake chill before serving?

Chilling allows the cheesecake to set properly, enhances its flavor, and makes it easier to slice cleanly without cracking or crumbling.

Baklava Pistachio Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

This decadent Baklava Pistachio Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty flavors of baklava. A buttery pistachio crust supports a luscious cream cheese filling topped with crisp, honeyed filo layers, pistachios, and traditional baklava syrup, resulting in a dessert that is both visually stunning and irresistible in taste.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 70 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

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 cup (120 grams) finely chopped pistachios
• 1/3 cup (75 grams) butter, melted and cooled
• 3 tablespoons (45 grams) white sugar
• 1 teaspoon lemon juice
• 1/4 cup (30 grams) water
• 1/4 cup (50 grams) honey

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: Set your oven to 350°F (175°C) to prepare for baking the crust, baklava topping, and cheesecake.
2. Prepare Crust: In a bowl, blend the softened butter, powdered sugar, and salt until creamy. Gradually add the flour and chopped pistachios, mixing until combined. Press the dough evenly into a greased 9-inch springform pan to form the crust base.
3. Bake Crust: Place the crust in the oven and bake for 10-12 minutes or until it becomes lightly golden. Remove and allow to cool.
4. Make Baklava Topping: On a baking sheet, layer filo sheets one at a time, brushing each sheet generously with melted butter. Once layered, sprinkle the chopped pistachios mixed with sugar evenly over the top. Drizzle lemon juice, water, and honey over the nuts. Bake this topping for about 20 minutes until golden and crisp. Remove from oven and let cool, then break into pieces.
5. Prepare Filling: In a large bowl, beat the cream cheese until smooth. Add honey, whole eggs, egg yolk, sour cream, and salt, then mix until the filling is creamy and well combined.
6. Assemble Cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Evenly distribute the prepared baklava pieces on top of the filling.
7. Bake Cheesecake: Bake the assembled cheesecake for 40-45 minutes or until the filling is set but still slightly jiggly in the center.
8. Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least four hours to let it fully set before serving.

Notes

• Ensure filo sheets are covered with a damp towel while assembling to prevent drying out.
• Use unsalted butter to control the saltiness in the crust and baklava topping.
• For easier slicing, chill the cheesecake thoroughly before cutting.
• You can substitute pistachios with walnuts or almonds if preferred.
• Store leftover cheesecake covered in the refrigerator for up to 3 days.

Keywords: Baklava, Pistachio, Cheesecake, Dessert, Filo dough, Honey, Mediterranean dessert