Honey Pistachio Baklava Cheesecake Recipe

why make this recipe

This Honey Pistachio Baklava Cheesecake brings together two beloved desserts: baklava and cheesecake. It’s a beautiful fusion that combines the rich, creamy texture of cheesecake with the flaky layers of phyllo dough and the nutty crunch of pistachios. The sweetness from honey adds a delightful flavor that makes every bite irresistible. By making this cheesecake, you can impress your friends and family with a unique dessert that’s perfect for any occasion.

how to make Honey Pistachio Baklava Cheesecake

Ingredients

• Phyllo Dough: 1 package (16 ounces), thawed completely according to package directions (this is critical)
• Unsalted Butter: 1 cup (2 sticks or 226g), melted
• Pistachios: 2 cups, raw and unsalted, finely chopped, divided
• Walnuts: 1 cup, finely chopped (optional, for added complexity)
• Cinnamon: 1 teaspoon
• Cardamom: ½ teaspoon (optional, but highly recommended)
• Cream Cheese: 32 ounces (four 8-ounce blocks), full-fat, softened to room temperature
• Granulated Sugar: 1 ¼ cups
• Large Eggs: 4, at room temperature
• Sour Cream: 1 cup, full-fat, at room temperature
• Heavy Cream: ¼ cup, at room temperature
• Pure Vanilla Extract: 1 tablespoon
• Fresh Lemon Zest: 1 tablespoon (from about one large lemon)
• All-Purpose Flour: 2 tablespoons
• Water: 1 cup
• Granulated Sugar: 1 cup
• Honey: ¾ cup (use a quality honey like orange blossom or clover)
• Lemon Juice: 2 tablespoons, freshly squeezed
• Cinnamon Stick: 1
• Rosewater or Orange Blossom Water: 1 teaspoon (optional, for authentic flavor)

Directions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch or 10-inch springform pan generously with melted butter. This pan is essential for easy removal of the cheesecake later.
3. Prepare for a water bath, which is the secret to a crack-free cheesecake. Wrap the outside base and sides of the springform pan with heavy-duty aluminum foil for a waterproof seal.
4. In a medium bowl, mix 1 cup of chopped pistachios, optional chopped walnuts, cinnamon, and cardamom.
5. Unroll your thawed phyllo dough on a clean surface. Keep it covered with plastic wrap and a damp kitchen towel to prevent drying.
6. Place one sheet of phyllo in the bottom of your prepared pan and brush it with melted butter. Repeat with 8 to 10 sheets, brushing each with butter and crisscrossing them.
7. Sprinkle half of your nut mixture over the top phyllo layer. Layer another 5-6 sheets of phyllo on top, brushing with butter again.
8. Press the crust firmly into the bottom and up the sides of the pan. Trim any excess phyllo above the rim.
9. Beat the softened cream cheese in a stand mixer on medium-low speed for 2-3 minutes until smooth. Add granulated sugar, flour, and mix.
10. Add eggs one at a time, mixing until just combined. Do not over-mix. Stir in sour cream, heavy cream, vanilla extract, and lemon zest until just incorporated.
11. Pour the cheesecake filling into the phyllo crust and spread it evenly.
12. Layer another set of 6-8 buttered phyllo sheets on a cutting board, sprinkle with remaining nut mixture, and layer another 6-8 buttered phyllo on top.
13. Cut the stacked phyllo into diamond or square shapes and place it on the cheesecake filling. Brush with remaining butter.
14. Place the springform pan in a larger roasting pan and add boiling water to the roasting pan, halfway up the sides of the springform pan.
15. Bake for 60-75 minutes until the edges are set, and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
16. Let the cheesecake cool on a wire rack for 1-2 hours after removing it from the water bath.
17. For the honey syrup, combine water, sugar, honey, lemon juice, and a cinnamon stick in a saucepan. Boil, then simmer until slightly thickened.
18. Remove the syrup from heat and stir in rosewater or orange blossom water if desired. Cool for at least 30 minutes.
19. Pour about two-thirds of the cooled syrup over the cheesecake. Reserve some for serving later and sprinkle with the remaining chopped pistachios.
20. Cover lightly and refrigerate for at least 8 hours or overnight for best results.

how to serve Honey Pistachio Baklava Cheesecake

Serve this cheesecake chilled for a refreshing treat. Cut it into clean slices along the pre-cut lines, ensuring each piece gets its fair share of that delicious phyllo topping. Drizzle with any reserved honey syrup for added sweetness, and consider garnishing with more chopped pistachios for crunch and decoration.

how to store Honey Pistachio Baklava Cheesecake

Store any leftovers in the refrigerator, covered loosely with plastic wrap, for up to 5 days. Make sure to keep it covered to prevent it from absorbing any other odors in the fridge.

tips to make Honey Pistachio Baklava Cheesecake

1. Thaw Phyllo Properly: Always ensure your phyllo dough is completely thawed before use to prevent tearing.
2. Don’t Overmix: Overmixing the cheesecake batter can lead to cracks. Mix just until combined when adding the eggs.
3. Use Quality Ingredients: Choosing high-quality honey and vanilla extract can elevate the flavor of your cheesecake significantly.

variation (if any)

You can substitute the pistachios with other nuts like almonds or hazelnuts, depending on your preference. You can also add different spices like nutmeg or use a flavored cream cheese for an extra twist in flavor.

FAQs

1. Can I make this cheesecake ahead of time?
   Yes! This cheesecake is perfect for making a day in advance. Just make sure to let it chill overnight for the best flavor and texture.

2. Can I freeze the cheesecake?
   Yes, you can freeze the cheesecake. Wrap it tightly plastic wrap or foil and store it in an airtight container. It can last for up to 2 months in the freezer.

3. Can I skip the water bath?
   While you can skip the water bath, it helps prevent cracks in the cheesecake. For best results, try to use it.