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Baklava Pistachio Cheesecake Recipe

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4.1 from 81 reviews

This Baklava Pistachio Cheesecake uniquely combines the rich, nutty flavors of traditional baklava with the creamy indulgence of cheesecake. Featuring a pistachio shortbread crust, layers of buttery filo dough and chopped pistachios, a luxurious honey cream cheese filling, and a fragrant honey syrup, this dessert offers a delightful blend of textures and flavors. Perfect for special occasions or an impressive finale to any meal, it showcases the best of Middle Eastern-inspired sweets with a modern twist.

Ingredients

Pistachio Shortbread 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 Layers

  • 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

Honey Cream Cheese 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

  1. Prepare Pan: Line the bottom of an 8-inch (20 cm) pan with foil and grease the walls with coconut oil or butter. Set aside.
  2. Make Pistachio Shortbread Crust: In a stand mixer fitted with a flat beater, beat softened butter until light and fluffy (about 2 minutes). Add powdered sugar and beat on low until combined; then increase speed to medium and beat for 1 minute. Add salt, flour, and chopped pistachios and mix on low until dough just comes together, avoiding overmixing. Press dough evenly into prepared pan’s walls and bottom to about 1 cm thickness. Freeze for 30-40 minutes.
  3. Prepare Baklava Layers: Melt butter and allow to cool. Using an 8-inch cake ring as a guide, cut 26 filo dough circles. Place one filo circle on a board and brush with about 1/2 teaspoon melted butter. Stack and brush each subsequent circle, layering 6 sheets. Brush the 6th layer and spread 1/4 cup chopped pistachios. Continue layering with buttered filo and pistachios as follows: 7th layer of dough, 4 more sheets, 1/4 cup pistachios; then 5 sheets, 1/4 cup pistachios, and finally 10 filo sheets. Total layers: 6 filo, 1/4 cup pistachios, 5 filo, 1/4 cup pistachios, 5 filo, 1/4 cup pistachios, 10 filo.
  4. Chill Baklava: Cover baklava with plastic wrap and freeze for 20-30 minutes to solidify butter and help layers stick.
  5. Score Baklava: Using a sharp knife, lightly score the baklava into 8 triangles—do not cut all the way through the bottom layers. This makes it easier to transfer onto the cheesecake later.
  6. Make Honey Syrup: Combine white sugar, lemon juice, water, and honey in a small saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 2 minutes. Remove from heat and let cool to room temperature.
  7. Prepare Honey Cream Cheese Filling: In a mixer fitted with a paddle attachment, beat cream cheese and honey on medium speed until smooth. Add eggs and egg yolk one at a time, beating well after each addition. Mix in sour cream and salt until fully incorporated.
  8. Assemble Cheesecake: Remove crust pan from freezer. Pour cream cheese filling evenly over the frozen crust. Carefully place frozen baklava layer on top, trimming edges if needed to fit.
  9. Bake Cheesecake: Bake at 345°F (175°C) for 60-80 minutes. Cover baklava with foil if it browns too quickly. Lower oven temperature to 320°F (160°C) if necessary. Baklava should be golden brown at end of baking. Remove cheesecake and cool about 5 minutes.
  10. Add Honey Syrup: Pour half of the cooled honey syrup over baklava, allowing it to absorb completely before adding the remaining syrup.
  11. Cool and Chill: Let cheesecake cool completely. Refrigerate for at least 6-7 hours or overnight to set properly.
  12. Serve: Remove cheesecake from pan, slice, and enjoy this decadent fusion dessert.

Notes

  • Ensure filo dough stays covered with a damp cloth to prevent drying out while working.
  • Freezing the crust and baklava layers solidifies the butter, helping layers stay separate and crisp during baking.
  • Use a sharp knife for scoring the baklava to avoid tearing delicate filo layers.
  • If the baklava top browns too quickly, tent it loosely with foil to prevent burning.
  • For best flavor, let the dessert chill overnight to allow the syrup to fully soak through.
  • Chopped pistachios can be toasted lightly for an enhanced nutty flavor before using.
  • Use cream cheese at room temperature for easy mixing and smoother filling.

Find it online: https://justsosavory.com/baklava-pistachio-cheesecake-recipe/