Name: Honey Pistachio Baklava Cheesecake Recipe
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 2 h
Ingredients: For the Crust:; Phyllo sheets, 20 (227 g); Ghee or melted butter, 226 g; Finely chopped or ground pistachios, 1 cup; Finely chopped or ground pecans, 1 cup; Sugar, ¼ cup (brown or granulated); Ground cinnamon, 1 teaspoon; For the Cheesecake Layer:; Cream cheese, 452 g (two bricks); Granulated sugar, 1 cup (200 g); Fine sea salt, ½ teaspoon; Pure vanilla extract, 2 teaspoons; Sour cream or labneh, ½ cup (120 g); Freshly squeezed lemon juice, 2 teaspoons, plus lemon zest if desired; Large eggs, 2, at room temperature; For the Honey Syrup:; Sugar, ½ cup (100 g); Water, ¼ cup (60 g); Honey, ¼ cup (85 g); Fresh lemon juice, a few drops (optional)

Imagine the crispy, flaky layers of baklava meeting the creamy richness of cheesecake—pure magic, right? This honey pistachio baklava cheesecake is one of those desserts that feels like a hug for your taste buds. It’s indulgent without being overwhelming, full of nutty, citrusy, and sweet flavors balanced to perfection. Whether you’re a baklava fan, a cheesecake lover, or someone who just appreciates a show-stopping dessert, this one is bound to become your new favorite.

The best part? It’s easier than it looks. It may seem intimidating to layer phyllo and whip up a cheesecake filling, but trust me, the process is a lot of fun (and oh-so-worth-it). Bonus: your kitchen will smell like heaven while it bakes.

Honey Pistachio Baklava Cheesecake Recipe

A slice of inspiration: where this recipe comes from

The inspiration behind this honey pistachio baklava cheesecake stems from two of my favorite desserts—classic Middle Eastern baklava and creamy New York-style cheesecake. Baklava has been a staple in many Middle Eastern, Mediterranean, and Balkan cuisines for centuries, celebrated for its delicate layers of phyllo dough and sweet, sticky syrup. Cheesecake, meanwhile, is beloved globally in all its creamy variations. Combining the two creates a beautiful cross-cultural fusion that’s decadent and delicious.

What makes this version stand out is its versatility. The nutty flavors from pistachios and pecans paired with aromatic cinnamon and honey syrup take this dessert to a whole new level. Plus, the phyllo crust adds a flaky crunch you don’t often get with traditional cheesecake.

A personal memory baked in every layer

The first time I made this recipe, it was for a family gathering. I’d spent the week before testing the layering technique with phyllo sheets (and let me tell you, I had a lot of “practice” snacks from all those scraps). When I finally brought the cheesecake to the table, the room went silent with that first bite. It was everything I hoped for—crispy, creamy, nutty, and just sweet enough without being cloying.

Watching everyone go back for seconds, then thirds, was the best reward. My mom, who is a die-hard baklava purist, even asked for the recipe! Now, this dessert makes an appearance at every special occasion, and it’s my go-to when I want to impress a crowd.

Let’s talk ingredients: the stars of the show

This recipe relies on a handful of key ingredients that work together to create its incredible flavor and texture.

Phyllo sheets: These delicate, paper-thin sheets form the crunchy, flaky crust. Look for them in the freezer section at your grocery store. Keep them covered with a damp towel while working to prevent them from drying out.
Pistachios and pecans: The nutty filling combines these two for a perfect balance of flavor. If you’re out of one, walnuts or almonds make great substitutes. For extra vibrancy, look for pistachios with bright green coloring.
Cream cheese: The foundation of the cheesecake layer. Use full-fat cream cheese for the richest flavor, and let it come to room temperature so it blends smoothly.
Honey: The star of the syrup that gives this dessert its signature sweetness. Use a high-quality, fragrant honey for the best results.
Cinnamon: Just a touch enhances the nuts and brings warmth to every bite.
Lemon juice and zest: These add brightness and balance the sweetness perfectly. Freshly squeezed juice is a must here!

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy equipment for this recipe, but a few key tools make the process a breeze:

Springform pan: Essential for cheesecake! The removable sides make it easy to get the cake out without damaging the crust.
Pastry brush: Perfect for brushing melted ghee or butter onto the phyllo sheets. If you don’t have one, the back of a spoon works in a pinch.
Microplane: Great for zesting your lemon and grating cinnamon (if you’re feeling fancy).
Food processor or sharp knife: To finely chop the nuts. A food processor saves time, but chopping by hand works just as well.

Step-by-step: my foolproof method for baklava cheesecake

Let’s break it down into manageable steps:

Prep your ingredients: Start by bringing the cream cheese, eggs, and sour cream to room temperature. Trust me, this small step makes a big difference in getting a silky-smooth filling. Chop your nuts finely (but not into dust), and mix them with sugar and cinnamon.
Make the cheesecake filling: Beat the cream cheese, sugar, salt, and vanilla until smooth. Add the sour cream, lemon juice, and zest, then blend again. Finally, mix in the eggs until just combined. Pro tip: don’t overmix once the eggs are in—it can cause cracks in your cheesecake.
Layer the phyllo crust: Work with one sheet at a time, brushing each with melted ghee before adding the next. Rotate each layer slightly so the edges form an overlapping pattern around the pan. After ten sheets, sprinkle half the nut mixture, then repeat with four more phyllo sheets, the rest of the nuts, and five final sheets.
Assemble and bake: Pour the cheesecake filling into the center of the crust and scrunch the edges of the phyllo into ruffles. Bake at 325°F on a sheet pan to catch any ghee drips. After about 60-70 minutes, the cheesecake should jiggle slightly in the center but be mostly set.
Make the honey syrup: While the cheesecake bakes, simmer sugar, water, and honey until slightly thickened. Add a squeeze of lemon juice for brightness.
Add the finishing touch: Pour the syrup over the cheesecake while it’s still warm, focusing on the phyllo edges. Sprinkle with extra chopped nuts if you like. Let it cool, then refrigerate overnight for best results.

Variations to make it your own

Gluten-free: Swap the phyllo sheets for a gluten-free puff pastry or a nut-based crust.
Nut-free: Use crushed graham crackers or oats mixed with sugar and cinnamon as a filling substitute.
Vegan: Use vegan cream cheese, plant-based butter, and aquafaba (chickpea liquid) as an egg replacer. The texture will be slightly different but still delicious.
Seasonal spin: Add ground cardamom or orange zest for a wintery vibe, or swap the pecans for almonds in spring.
International twist: Try using rose water or orange blossom water in the syrup for a more Middle Eastern flair.

How to serve it up like a pro

To serve, slice this beauty into wedges and place each on a small dessert plate. For extra flair, drizzle a touch of honey over the slice and garnish with crushed pistachios or a twist of lemon zest. This cheesecake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Perfect pairings

You can’t go wrong with a classic cup of hot mint tea or Turkish coffee, which complements the nutty, sweet flavors beautifully. If you’re serving this during warmer months, a chilled glass of sparkling water with a splash of lemon or a honey-lavender iced tea would be refreshing and light.

Storing and reheating tips

This cheesecake keeps wonderfully in the fridge for up to five days. Store it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. If you’d like to enjoy it warm, heat individual slices in the microwave for 10-15 seconds (just enough to soften the syrup and cheesecake slightly).

Adjusting for different serving sizes

Want to make a smaller version? You can halve the recipe and use a 6-inch springform pan. For a larger crowd, double the recipe and use a 12-inch pan. Keep an eye on the baking time—it may vary slightly depending on the size of your pan.

Troubleshooting tips

Cracks in the cheesecake: Overmixing or baking too long can cause cracks. Don’t stress—just cover them with nuts and syrup!
Phyllo breaking apart: Work quickly and keep unused sheets covered with a damp towel to prevent drying out.
Undercooked center: If the center is too jiggly after 70 minutes, bake in 5-minute increments until it sets.

Time to make your new favorite dessert

This baklava, honey, and pistachio cheesecake is a pure delight, the kind of dessert that makes any occasion special. Whether you’re making it for the holidays or just a random Thursday, it’s sure to win hearts (and appetites). I can’t wait for you to try it—and don’t forget to make it your own with fun variations!

FAQs

1. Can I use store-bought baklava for the crust?
You can, but the phyllo layering gives this cheesecake its unique texture and flavor. It’s worth the effort!

2. Do I have to refrigerate it overnight?
Yes, letting it chill overnight allows the flavors to meld and the texture to set perfectly.

3. Can I freeze leftovers?
Absolutely! Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to three months. Thaw in the fridge overnight before serving.

4. What’s the best way to cut neat slices?
Use a sharp knife dipped in hot water, wiping it clean between cuts.

5. Can I make this ahead of time?
Definitely! This cheesecake actually tastes better the day after it’s made. Just wait to add the syrup until right before serving.

Honey Pistachio Baklava Cheesecake Recipe