Pistachio Baklava Cheesecake Delight (Printer-friendly)
Creamy cheesecake layered on a crunchy pistachio-baklava crust, finished with lemon-honey syrup and chopped pistachios.
# What You Need:
→ Baklava Crust
01 - 10–12 sheets phyllo dough (about 7 oz)
02 - ½ cup (1 stick) unsalted butter, melted
03 - ⅔ cup pistachios, finely chopped
04 - ⅓ cup walnuts, finely chopped
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon ground cinnamon
→ Cheesecake Filling
07 - 1 lb 1.5 oz cream cheese, softened to room temperature
08 - ⅔ cup Greek yogurt
09 - ½ cup plus 2 tablespoons granulated sugar
10 - 3 large eggs
11 - 2 teaspoons vanilla extract
12 - Zest of 1 lemon
→ Honey Pistachio Syrup
13 - ⅓ cup honey
14 - ¼ cup water
15 - ¼ cup sugar
16 - 1 teaspoon fresh lemon juice
17 - ¼ cup pistachios, chopped for garnish
# How to Make It:
01 - Preheat the oven to 340°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Layer 6 sheets of phyllo dough into the bottom of the prepared pan, brushing each sheet generously with melted butter. Scatter half of the pistachio-walnut-sugar-cinnamon mixture evenly over the layered phyllo. Repeat with the remaining 6 sheets, brushing each with butter, and top with the rest of the nut mixture. Press gently to compact.
03 - Bake the crust for 10 minutes until lightly golden. Remove from the oven and let it cool slightly while preparing the filling.
04 - Using an electric mixer, beat the softened cream cheese until completely smooth. Add the Greek yogurt, sugar, and lemon zest, mixing until uniformly combined. Incorporate the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until just blended — avoid overmixing.
05 - Pour the cheesecake filling over the par-baked baklava crust. Gently tap the pan on the counter to release trapped air bubbles. Bake at 340°F for 45 minutes, or until the center is just set with a slight wobble when gently shaken.
06 - Turn off the oven and crack the door open slightly. Let the cheesecake rest inside for 1 hour to cool gradually, which helps prevent cracks.
07 - Transfer the cheesecake to the refrigerator and chill for at least 3 hours, or preferably overnight, until fully set.
08 - In a small saucepan, combine the honey, water, sugar, and lemon juice. Warm over low heat, stirring until the sugar dissolves completely. Simmer gently for 3–4 minutes, then remove from heat and let cool to room temperature.
09 - Pour the cooled syrup over the chilled cheesecake, allowing it to drizzle into any natural crevices. Scatter the chopped pistachios evenly over the top. Slice into 10 portions and serve.
# Expert Tips:
01 -
- The phyllo crust gets shatteringly crisp under the cheesecake and stays that way even after chilling, which feels like a small miracle.
- That honey pistachio syrup poured over the top turns every slice into something that looks like it came from a bakery case, not your home kitchen.
02 -
- Do not rush the cooling step inside the turned off oven because that slow temperature drop is what prevents the cheesecake from cracking across the center.
- Phyllo dries out and cracks within minutes of being unwrapped, so keep a damp kitchen towel draped over the sheets you are not currently using.
03 -
- Run your knife under hot water and wipe it clean between every single slice for edges so neat people will think you bought it.
- Toast the pistachios in a dry skillet for about 3 minutes until they smell nutty and deepen in color, because that one small step doubles their flavor.