Go Back
A whole honey pistachio baklava cheesecake just after being baked, with a golden-brown phyllo crust and a smooth, creamy top, waiting to be drizzled with honey syrup.

Honey Pistachio Baklava Cheesecake: A Decadent Fusion Dessert

Discover the ultimate dessert fusion with our Honey Pistachio Baklava Cheesecake. This showstopper features a crispy, buttery phyllo crust, a rich and tangy cheesecake filling, and a fragrant honey-citrus syrup for an unforgettable treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Phyllo Crust
  • 10 sheets phyllo dough thawed
  • 1/2 cup unsalted butter melted
  • 1 cup pistachios finely chopped
  • 1/2 tsp ground cinnamon
For the Cheesecake Filling
  • 32 oz cream cheese full-fat, room temperature
  • 1 cup granulated sugar
  • 1/2 cup Greek yogurt or sour cream room temperature
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
For the Honey-Citrus Syrup
  • 1/2 cup honey
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 2 tbsp lemon juice freshly squeezed
  • 1 cinnamon stick

Equipment

  • 1 9-inch springform pan
  • 1 Electric Mixer
  • 1 Roasting pan (for water bath)

Method
 

Prepare the Crust and Filling
  1. Preheat oven to 350°F (175°C). In a small bowl, combine chopped pistachios and cinnamon.
  2. Layer phyllo sheets in a 9-inch springform pan, brushing each with melted butter. Sprinkle with the pistachio mixture every two layers. Press dough up the sides of the pan.
  3. Bake the crust for 15-20 minutes until golden brown. Let cool.
  4. In a large bowl, beat room temperature cream cheese and sugar until smooth. Mix in Greek yogurt, vanilla, and lemon zest. Add eggs one at a time, mixing on low speed just until combined.
Bake and Cool
  1. Pour filling into the cooled crust. Place the pan in a larger roasting pan and add hot water to create a water bath.
  2. Bake for 60-70 minutes, until the edges are set and the center has a slight wobble.
  3. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
Prepare Syrup and Chill
  1. While the cheesecake cools, combine honey, water, sugar, lemon juice, and cinnamon stick in a saucepan. Simmer for 5 minutes. Remove the cinnamon stick and let cool slightly.
  2. Pour half of the warm syrup over the cooled cheesecake. Refrigerate for at least 6 hours or overnight.
  3. To serve, drizzle with remaining syrup and top with extra chopped pistachios.

Notes

For the smoothest cheesecake, ensure all dairy and eggs are at room temperature.
Do not overmix the batter after adding eggs to prevent cracking.
Store leftover cheesecake covered in the refrigerator for up to 5 days.