Are you craving a sweet treat that’s full & rare? Try this Honey Pistachio Baklava Cheesecake Recipe.
It puts the crisp, nutty bits of old baklava with the smooth, soft feel of cheesecake.
It’s a mix of Middle East & West sweet ways that’s great for big days or when you just need to please you.
Why You’ll Love This Recipe
Unique Fusion: It has the crisp, nut nut bites of baklava & the rich, smooth feel of cheesecake.
Perfect Balance of Sweetness: The honey mix puts a bloom sweet note that goes well with the tart cream cheese.
Show-stopping Presentation: The gold thin dough sheets & bright green nuts make it a top show piece for all meets.
Customizable: Change the nuts or tastes to fit what you like.
Plan Ahead: Make it in time to keep it no-stress for your fun event.
Ingredients
For the Baklava Base:
20 sheets phyllo dough (thawed if frozen)
1 cup unsalted butter, melted
1 ½ cups pistachios, finely chopped
½ cup walnuts, finely chopped
¼ cup granulated sugar
1 tsp ground cinnamon
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tbsp lemon juice
1 tsp lemon zest
For the Honey Syrup:
¾ cup honey
½ cup water
¼ cup granulated sugar
1 tbsp lemon juice
1 cinnamon stick
1 tsp rose water (optional, for a floral note)
Instructions
Step 1: Get the Baklava Base Set
Turn oven to 350°F (175°C). Oil a 9-inch pan.
Mix cut nuts, sugar, & some spice in a bowl.
Lay one sheet of thin dough in pan. Let sides hang out. Dab with melted fat. Do this with 9 more sheets, each with fat.
Put ⅓ of the nut mix on the layers.
Lay 5 more thin dough sheets, each with fat, & add another ⅓ of nuts.
Top with 5 sheets, each with fat. Cut off extra dough.
Step 2: Whip the Cheesecake Mix
In a big bowl, mix cream stuff & sugar till smooth (around 2-3 min).
Add one egg at a time, mix well for each.
Stir in sour cream, vanilla, lemon mix & zest till all in.
Spread the cheese mix on the nut base.
Step 3: Bake
Bake 50-60 mins, till middle is set but moves a bit.
Turn off and open oven door a bit. Let it cool in oven for 1 hour.
Put it in the ice box to chill for 4 hours or all night.
Step 4: Make Honey Mix
In a small pot, mix honey, water, sugar, lemon mix, & spice stick.
Boil then low heat for 10 mins till it’s a bit thick.
Take off heat, add rose water (if used), & cool down.
Step 5: Add & Serve
Pour cool honey mix on cold cheesecake.
Top with nuts.
Cut & serve. Enjoy the crisp, soft, sweet mix!
Tips for the Perfect Baklava Cheesecake
Work Fast with Phyllo: Phyllo dough dries fast, so keep the other sheets wet with a damp cloth.
Use Warm Bits: Make sure the cream cheese & eggs are warm for a soft fill.
Stop Splits: Mix the cheesecake mix just right to stop air holes that can make splits.
Cool Well: Let it cool the whole night to make the taste good & cuts clean.
Cut Clean: For neat cuts, dip your knife in warm water & dry it off each time you cut.
Variations and Substitutions
Nut Switch: Change pistachios or walnuts to almonds, hazelnuts, or mix them to get a new taste.
Citrus Twist: Put orange zest in the cheesecake fill or syrup for a fresh hint.
No Gluten: Use dough with no gluten or drop the phyllo & make a nut crust with crushed pistachios & butter.
Vegan Way: Use vegan cream cheese, swap sour cream with coconut cream, & use maple syrup, not honey.
More Spice: Add a bit of cardamom or nutmeg to the nuts for more warmth.
Serving Suggestions
Serve with Tea or Coffee: This sweet treat goes well with tea or espresso.
Add Toppings: Use rose bits, more nuts, or some whipped cream for charm.
Events: Great for special days, meal bashes, or big social events like Eid or Thanksgiving.
Plating Tip: Put on small sweet plates & add a bit more honey syrup for a rich look.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
You can make the cheesecake two days ahead. Keep it cool in the fridge.
Put on the honey & nuts just when you serve. This keeps the top crisp.
Storing
Keep what is left in a closed box in the fridge. Do this for up to 5 days. Seal it well to stop the top from going soft.
Freezing
Wrap the cold cake with no syrup in wrap and then foil. You can freeze it for two months.
FAQs
Q. Can I use store-bought phyllo dough?
Yes, store-bought phyllo dough works perfectly. Just ensure it’s fully thawed before use to prevent tearing.
Q. Can I make this cheesecake without nuts?
Yes, you can omit the nuts and use a graham cracker crust or extra phyllo layers for texture.
Q. How do I prevent the phyllo from getting soggy?
Drizzle the honey syrup just before serving, and store the cheesecake without syrup in the fridge to maintain crispness.
Q. Is rose water necessary for the syrup?
No, rose water is optional. It adds a floral note, but the syrup is delicious without it.
Conclusion
In conclusion, this Honey Pistachio Baklava Cheesecake Recipe bring wows with every bite, combining the best of two beloved treats into one unforgettable creation.
Whether you’re hosting a dinner party or treating yourself to something special, this recipe is sure to impress.
With its make-ahead convenience and customizable options, it’s as practical as it is delicious. Try it out, and let us know how it turned out in the comments below!
Read More:- Berrylicious Strawberry Crunch Cheesecake Recipe
Honey Pistachio Baklava Cheesecake Recipe
Ingredients
- Baklava Base: 20 sheets phyllo dough 1 cup melted butter, 1 ½ cups pistachios, ½ cup walnuts, ¼ cup sugar, 1 tsp cinnamon
- Cheesecake Filling: 24 oz cream cheese ¾ cup sugar, 3 eggs, 1 cup sour cream, 1 tsp vanilla, 1 tbsp lemon juice, 1 tsp lemon zest
- Honey Syrup: ¾ cup honey ½ cup water, ¼ cup sugar, 1 tbsp lemon juice, 1 cinnamon stick, 1 tsp rose water (optional)
Instructions
- Turn oven on to 350°F. Oil a 9-inch round pan.
- Mix nuts, sweet stuff, & spice. Put 10 thin dough sheets in the pan. Brush each with fat. Put ⅓ nut mix on top. Do it with 5 sheets & nuts, then 5 more sheets.
- Mix soft cheese & sweet stuff till smooth. Put in eggs, thick cream, soft pod mix, sour fruit juice, & zest. Pour all over the base.
- Bake for 50-60 mins. Let it cool in oven for 1 hour, then cold for 4 hours.
- Boil honey, water, sweet stuff, sour fruit juice, & spice rod for 10 mins. Put in rose water. Let it cool.
- Put sweet mix on cheese cake & top with nuts.
