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baklava pistachio cheesecake

baklava pistachio cheesecake

Baklava pistachio cheesecake is a decadent fusion dessert combining the creamy richness of cheesecake with the crunchy, aromatic layers of baklava. Featuring flaky phyllo dough, nutty pistachios, and a smooth cream cheese filling enhanced with warm spices, this dessert offers a perfect balance of texture and flavor. Ideal for special occasions or unique sweet cravings, it impresses with its elegant presentation and delightful taste.

  • Total Time: 1 hour 20-30 minutes plus chilling time
  • Yield: 8-12 servings

Ingredients

Phyllo Layers

  • Phyllo Dough – about 16-20 sheets, thawed
  • Unsalted Butter – approximately 1 cup (melted, for brushing)
  • Pistachios – 1 cup shelled and chopped

Cheesecake Filling

  • Cream Cheese – 24 oz (softened, room temperature)
  • Heavy Cream or Sour Cream – 1 cup
  • Sugar – 3/4 cup
  • Eggs – 3 large (room temperature)
  • Vanilla Extract – 1 tsp
  • Cinnamon – 1 tsp
  • Nutmeg – 1/4 tsp
  • Honey – 1/4 cup (for drizzling after baking)

Instructions

  1. Prepare the Phyllo Layers: Thaw the phyllo dough according to package instructions. In your baking pan, gently layer half of the phyllo sheets, brushing each sheet generously with melted unsalted butter to ensure a golden, crisp texture after baking.
  2. Toast the Pistachios: Lightly toast the chopped pistachios in a dry pan over medium heat until fragrant, about 3-5 minutes. Allow them to cool completely before using.
  3. Make the Cheesecake Filling: In a large bowl, beat together the cream cheese, heavy cream (or sour cream), sugar, eggs, vanilla extract, cinnamon, and nutmeg until smooth and creamy, with no lumps remaining.
  4. Assemble the Cheesecake: Layer pistachios evenly between the phyllo sheets as you assemble. Start by layering half the phyllo dough sheets with butter, sprinkling pistachios between each layer. Pour half the cheesecake filling over this base. Repeat the layering process with remaining phyllo sheets, pistachios, and finish by brushing the top layer of phyllo with melted butter.
  5. Baking Time: Preheat your oven to 325°F (160°C). Bake the assembled cheesecake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center, and the phyllo top is golden and crisp.
  6. The Honey Syrup Finish: Remove the cheesecake from the oven and let it cool slightly. Drizzle warm honey over the top to replicate the classic sweetness and glossy appearance of baklava before serving.

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free filling.
  • Keep phyllo dough covered with a damp towel while assembling to prevent drying and cracking.
  • Brush each phyllo sheet evenly and generously with melted butter to achieve the essential golden crispy texture.
  • Remove the cheesecake from the oven once it is set but slightly jiggly in the center to avoid dryness.
  • Refrigerate the cheesecake for several hours before serving to enhance flavor and texture.
  • To store leftovers, wrap tightly and refrigerate up to 4 days or freeze slices up to 2 months.
  • Reheat slices in a low oven (300°F / 150°C) for 10-15 minutes to retain phyllo crispness; avoid microwave reheating.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Greek / Middle Eastern & American)
  • Diet: Can be made gluten free with substitutions

Nutrition

  • Serving Size: 1 slice (1/12th of recipe)
  • Calories: 380 kcal
  • Sugar: 24 g
  • Sodium: 180 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 85 mg

Keywords: baklava cheesecake, pistachio dessert, phyllo cheesecake, fusion dessert, nutty cheesecake, baklava recipe, pistachio cheesecake