The Best Baklava Pistachio Cheesecake Recipe – Easy Mediterranean Dessert Idea
The best baklava pistachio cheesecake recipe combines two beloved desserts into one indulgent treat! Creamy cheesecake meets crunchy pistachios, honey syrup, and flaky phyllo layers for a rich, Mediterranean-inspired dessert that’s perfect for holidays, family gatherings, or impressing guests at dinner parties.
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Pastry brush
- Saucepan (for syrup)
- Sharp knife
Ingredients
- 1 package phyllo pastry sheets
- 1 cup melted butter (for brushing)
- 2 cups chopped pistachios (lightly toasted)
- 24 oz cream cheese (room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup honey
- ½ cup water
- 1 tbsp lemon juice
- Optional: 1 tsp rose water or orange blossom water
Instructions
- Prepare Phyllo Base: Layer phyllo sheets in a greased springform pan, brushing each with butter and sprinkling pistachios between layers.
- Make Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing until creamy.
- Assemble: Pour filling over phyllo base. Top with additional phyllo layers brushed with butter and pistachios.
- Bake: Bake at 325°F (160°C) for 55–65 minutes until set but slightly jiggly in the center.
- Prepare Syrup: Simmer honey, water, and lemon juice for 5 minutes. Add rose or orange blossom water if desired.
- Finish: Pour syrup over warm cheesecake. Chill for at least 4 hours before slicing.
- Serve: Cut with a sharp knife to preserve phyllo layers.
Notes
- Keep phyllo covered with a damp towel while working to prevent drying.
- Toast pistachios lightly for maximum aroma.
- Add chocolate drizzle for richness or swap nuts for walnuts/almonds.
- Freeze slices for up to 1 month; thaw in fridge before serving.
- A touch of rose or orange blossom water elevates the baklava flavor.