Introduction

This Baklava Pistachio Cheesecake brings together the rich, creamy texture of cheesecake with the sweet, nutty flavors of traditional baklava. It’s a unique dessert that offers crunchy layers of filo and pistachios paired with a smooth, honey-infused filling perfect for special occasions or a delightful treat.

A close-up of a slice of layered dessert on a white plate with a white marbled texture underneath. The bottom layer is a crumbly brown crust. Above it is a green pistachio nut layer with a roughly chopped texture. The middle layer is thick and creamy with a smooth pale yellow color. The top layer is thin and golden brown with a shiny, flaky texture. There are whole and chopped pistachios sprinkled on top. A golden syrup is being poured over the top, creating a glossy effect that drips slightly down the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (170 grams) unsalted butter, softened
3/4 cup (95 grams) powdered sugar
1/4 teaspoon salt
1 3/4 cups (220 grams) all-purpose flour
1 cup (120 grams) chopped pistachios
14 oz (400 grams) store-bought filo (phyllo) dough
1 cup (120 grams) finely chopped pistachios
1/3 cup (75 grams) butter, melted and cooled
3 tablespoons (45 grams) white sugar
1 teaspoon lemon juice
1/4 cup (30 grams) water
1/4 cup (50 grams) honey
24 ounces (675 grams) cream cheese
1/3 cup (125 grams) honey
2 large eggs
1 egg yolk
1/2 cup (120 grams) sour cream, 15-20% fat
1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: For the crust, blend softened butter, powdered sugar, and salt until creamy. Gradually mix in flour and chopped pistachios, then press the mixture evenly into a greased 9-inch springform pan.
Step 3: Bake the crust for 10-12 minutes until it turns lightly golden. Remove from oven and let it cool slightly.
Step 4: Prepare the baklava topping by layering filo sheets on a baking sheet, brushing each sheet with melted butter. Sprinkle with finely chopped pistachios mixed with white sugar. Drizzle lemon juice, water, and honey over the layers, then bake for about 20 minutes until golden and crisp.
Step 5: For the filling, beat cream cheese until smooth. Add honey, eggs, egg yolk, sour cream, and salt, and mix until combined and creamy.
Step 6: Pour the filling over the cooled crust, then top with pieces of the baked baklava topping. Return to the oven and bake for 40-45 minutes until the filling is set and slightly golden on top.
Step 7: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least four hours to firm up before serving.

Tips & Variations

Use high-quality pistachios for the best flavor and texture in both the crust and topping.
If you don’t have filo sheets, you can substitute with phyllo dough from most grocery stores stored in the freezer section.
For a different nutty twist, try swapping pistachios with walnuts or almonds.
Lightly toast the chopped pistachios before mixing to enhance their flavor.
Ensure each filo layer is brushed generously with melted butter to prevent drying out and to achieve the signature crispness.

Storage

Store the finished cheesecake in an airtight container in the refrigerator. It will keep well for up to 4 days. When ready to serve again, you can let it sit at room temperature for 15-20 minutes for a softer texture, but it’s delicious chilled. Avoid freezing, as the delicate filo layers may lose their crispness.

How to Serve

A close-up view of a single slice of a layered dessert shows three main layers: the bottom layer is crumbly and golden brown, the middle layer is thick and creamy white with green pistachio crumbs sprinkled into and just above it, and the top layer is a shiny, golden, flaky pastry with many thin sheets visible. The top is covered with small green pistachio pieces. The slice is on a white marbled surface with other similar slices partly visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cheesecake in advance?

Yes, this cheesecake benefits from resting in the fridge for several hours or overnight, allowing the flavors to meld and the texture to firm up nicely.

Is it possible to make the filo topping gluten-free?

Traditional filo dough contains gluten, so a gluten-free substitution can be challenging. However, some specialty stores offer gluten-free filo alternatives that may work, or you could omit the topping and add extra chopped nuts on top after baking.

Baklava Pistachio Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

This Baklava Pistachio Cheesecake combines the rich, creamy texture of cheesecake with the flaky, buttery layers of baklava topped with chopped pistachios and honey. A delightful dessert that marries classic Middle Eastern flavors with a classic American sweet, perfect for special occasions or indulgent treats.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 75 minutes
Total Time: 5 hours 40 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Middle Eastern-American fusion
Diet: Vegetarian

Ingredients

Scale

Crust

3/4 cup (170 grams) unsalted butter, softened
3/4 cup (95 grams) powdered sugar
1/4 teaspoon salt
1 3/4 cups (220 grams) all-purpose flour
1 cup (120 grams) chopped pistachios

Baklava Topping

14 oz (400 grams) store-bought filo (phyllo) dough
1/3 cup (75 grams) butter, melted and cooled
3 tablespoons (45 grams) white sugar
1 teaspoon lemon juice
1/4 cup (30 grams) water
1/4 cup (50 grams) honey
1 cup (120 grams) finely chopped pistachios

Cheesecake Filling

24 ounces (675 grams) cream cheese
1/3 cup (125 grams) honey
2 large eggs
1 egg yolk
1/2 cup (120 grams) sour cream, 15-20% fat
1/4 teaspoon salt

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the crust and the final cheesecake later.
Prepare the crust: In a mixing bowl, blend the softened butter, powdered sugar, and salt until creamy. Gradually incorporate the all-purpose flour and chopped pistachios, mixing until well combined. Press this mixture evenly into the bottom of a greased 9-inch springform pan to form the crust base.
Bake the crust: Place the springform pan with the crust mixture into the preheated oven and bake for 10-12 minutes or until it turns lightly golden. Remove from the oven and allow it to cool.
Prepare the baklava topping: On a baking sheet, layer the filo sheets one by one, brushing each sheet with melted butter to ensure flakiness. Once layered, sprinkle chopped pistachios mixed with sugar evenly over the top. Drizzle with lemon juice, water, and honey. Bake this baklava topping in the oven for about 20 minutes or until golden brown and crisp. Let it cool and then break into pieces.
Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add honey, the eggs, egg yolk, sour cream, and salt. Mix everything together until the filling is smooth and well combined.
Assemble and bake the cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Scatter pieces of the cooled baklava topping over the filling. Bake in the oven at 350°F (175°C) for 40-45 minutes or until the cheesecake is set but still slightly jiggly in the center.
Cool and chill: Once baked, let the cheesecake cool completely at room temperature. After it reaches room temperature, refrigerate the cheesecake for at least four hours to allow it to set fully and develop flavors before serving.

Notes

Use fresh pistachios for the best flavor and crunch.
Be careful when working with filo dough as it is very delicate and dries out quickly; keep it covered with a damp towel when not in use.
Allow the baklava topping to cool completely before breaking it into pieces to avoid sogginess in the cheesecake.
For a richer flavor, use full-fat sour cream and cream cheese.
Ensure the cheesecake is fully chilled before slicing to get clean, neat servings.

Keywords: Baklava, Pistachio, Cheesecake, Dessert, Phyllo Dough, Honey, Cream Cheese, Middle Eastern, Fusion