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Best Decadent Pistachio Honey Baklava Cheesecake Recipe

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A rich and creamy cheesecake topped with a crispy, honey-soaked phyllo crust and crunchy pistachios. This showstopping dessert combines the best of baklava and cheesecake in every bite.

Ingredients

Scale
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) sour cream, room temperature
  • 1/4 cup (60ml) honey
  • 1/2 cup (60g) shelled pistachios, finely chopped
  • 1/2 cup (1 stick or 113g) unsalted butter, melted
  • 8 sheets phyllo dough, thawed
  • 1/2 cup (60g) shelled pistachios, roughly chopped
  • 1/4 tsp ground cinnamon
  • 1/2 cup (170g) honey
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1/4 tsp rose water (optional)
  • 1/4 cup (30g) shelled pistachios, roughly chopped (for garnish)
  • Edible rose petals (optional)
  • Flaky sea salt (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. Lightly grease the inside with butter or non-stick spray.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add sugar and beat for another 2 minutes until light and fluffy.
  3. Add eggs one at a time, beating on low after each just until combined. Mix in vanilla, sour cream, honey, and 1/2 cup finely chopped pistachios. Stir by hand with a spatula until incorporated.
  4. In a small bowl, mix melted butter with cinnamon. Lay one sheet of phyllo on a clean surface and brush lightly with cinnamon butter. Sprinkle a small handful of roughly chopped pistachios over it. Repeat with remaining phyllo sheets and pistachios.
  5. Carefully transfer stacked phyllo to the prepared springform pan, pressing gently into the bottom and up the sides. Trim any overhang with kitchen shears or a sharp knife.
  6. Pour cheesecake filling into the phyllo-lined pan. Smooth the top with a spatula. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 55–65 minutes, until edges are set and center jiggles slightly. Turn off oven, crack the door open, and let cheesecake sit in the oven for 1 hour.
  8. While cheesecake cools, combine honey, water, lemon juice, and rose water (if using) in a small saucepan. Warm over low heat, stirring occasionally, until thin and runny, about 3 minutes. Do not boil. Set aside to cool slightly.
  9. Remove cheesecake from oven and water bath. Place on a cooling rack. While still warm, slowly pour honey syrup over the top. Sprinkle remaining chopped pistachios over the top.
  10. Let cheesecake cool completely at room temperature (about 2 hours), then cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Notes

For best results, use full-fat cream cheese and let it soften at room temperature for at least an hour. The water bath is essential for preventing cracks. Pour honey syrup while cheesecake is still warm but not piping hot. Refrigerate overnight for optimal texture and flavor.

Nutrition

Keywords: pistachio, honey, baklava, cheesecake, dessert, holiday, special occasion

Find it online: https://emacrave.com/best-decadent-pistachio-honey-baklava-cheesecake-recipe/