Pistachio Baklava Cheesecake

Do you love desserts that combine rich flavors and textures? This Pistachio Baklava Cheesecake is a perfect blend of creamy cheesecake and nutty baklava. It’s sure to impress your family and friends!

why make this recipe

This cheesecake isn’t just delicious; it’s unique! The combination of a crunchy crust, smooth cream cheese, and the sweet baklava topping makes it a showstopper. Plus, it’s a great way to use pistachios, which are both tasty and nutritious. Making this cheesecake will create sweet memories with your loved ones. Perfect for gatherings or special occasions!

how to make Pistachio Baklava Cheesecake

Ingredients:

• 2 cups graham cracker crumbs or shortbread crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar (optional)
• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 cup chopped pistachios
• 1/2 cup chopped walnuts or other nuts (optional)
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1/4 cup honey
• 8-10 sheets of phyllo dough
• 1/2 cup melted butter
• 1/2 cup honey
• 1/2 cup water
• 1/2 cup sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prepare for baking.
2. In a bowl, mix graham cracker crumbs, melted butter, and optional sugar until it feels like wet sand. Press this mixture into the bottom of your pan. Bake for 8-10 minutes, then let it cool.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Next, add the vanilla extract, sour cream, and heavy cream. Mix until everything is smooth, then pour it over the cooled crust.
4. In another bowl, mix chopped pistachios, nuts (if using), sugar, cinnamon, and honey.
5. Take a sheet of phyllo dough and brush it with melted butter. Lay it over the cheesecake mixture. Repeat with 8-10 sheets of phyllo, buttering each layer. Spread the baklava mixture over the phyllo layers.
6. Cover the pan loosely with foil and bake in the oven for about 1 hour or until the center is just set. Let it cool completely in the oven with the door slightly open. Chill in the refrigerator for at least 4 hours, or overnight for best results.
7. For the syrup, combine honey, water, sugar, lemon juice, and vanilla extract in a small saucepan. Bring it to a boil and then simmer for about 10 minutes. Let it cool slightly.
8. Pour the cooled syrup over the cheesecake, and garnish with extra chopped pistachios before serving.

how to serve Pistachio Baklava Cheesecake

Serve your Pistachio Baklava Cheesecake chilled. Cut it into slices and enjoy a piece of this delightful treat with family and friends. It’s perfect for a special dessert or a sweet finish to any meal!

how to store Pistachio Baklava Cheesecake

Store any leftovers in the refrigerator. Make sure to cover the cheesecake to keep it fresh. It can last up to 5 days in the fridge. You can also freeze it for up to 2 months. Be sure to wrap it well to prevent freezer burn!

tips to make Pistachio Baklava Cheesecake

• Soften the cream cheese before mixing to avoid lumps.
• Feel free to adjust the sweetness by changing the sugar levels based on your taste.
• Use fresh pistachios for the best flavor, and toast them lightly for added crunch!

variation (if any)

You can switch up the nuts in the baklava layer. Try using almonds or pecans for a different flavor. For an extra twist, add a touch of orange or rose water to the cheesecake mixture!

FAQs

1. Can I use store-bought phyllo dough?
   Yes, store-bought phyllo dough works perfectly for this recipe and saves time!
2. What can I do if I don’t have a springform pan?
   While a springform pan is ideal for cheesecakes, you can use a regular pan. Just make sure to line it well with parchment paper for easy removal.
3. Can I make this cheesecake ahead of time?
   Absolutely! This cheesecake actually tastes better when made a day in advance, allowing the flavors to meld together beautifully.
   

   Pistachio Baklava Cheesecake

   Do you love desserts that combine rich flavors and textures? This Pistachio Baklava Cheesecake is a perfect blend of creamy cheesecake and nutty baklava. It’s sure to impress your family and friends!

   Print Recipe Pin Recipe

   Ingredients

     

   • 2 cups graham cracker crumbs or shortbread crumbs
   • 1/2 cup unsalted butter melted
   • 1/4 cup granulated sugar optional
   • 24 oz 680g cream cheese, softened
   • 1 cup granulated sugar
   • 3 large eggs
   • 1 tsp vanilla extract
   • 1/4 cup sour cream
   • 1/4 cup heavy cream
   • 1 cup chopped pistachios
   • 1/2 cup chopped walnuts or other nuts optional
   • 1/2 cup granulated sugar
   • 1 tsp cinnamon
   • 1/4 cup honey
   • 8-10 sheets of phyllo dough
   • 1/2 cup melted butter
   • 1/2 cup honey
   • 1/2 cup water
   • 1/2 cup sugar
   • 1 tsp lemon juice
   • 1 tsp vanilla extract

   Instructions

    

   • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prepare for baking.
   • In a bowl, mix graham cracker crumbs, melted butter, and optional sugar until it feels like wet sand. Press this mixture into the bottom of your pan. Bake for 8-10 minutes, then let it cool.
   • In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Next, add the vanilla extract, sour cream, and heavy cream. Mix until everything is smooth, then pour it over the cooled crust.
   • In another bowl, mix chopped pistachios, nuts (if using), sugar, cinnamon, and honey.
   • Take a sheet of phyllo dough and brush it with melted butter. Lay it over the cheesecake mixture. Repeat with 8-10 sheets of phyllo, buttering each layer. Spread the baklava mixture over the phyllo layers.
   • Cover the pan loosely with foil and bake in the oven for about 1 hour or until the center is just set. Let it cool completely in the oven with the door slightly open. Chill in the refrigerator for at least 4 hours, or overnight for best results.
   • For the syrup, combine honey, water, sugar, lemon juice, and vanilla extract in a small saucepan. Bring it to a boil and then simmer for about 10 minutes. Let it cool slightly.
   • Pour the cooled syrup over the cheesecake, and garnish with extra chopped pistachios before serving.