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Honey Pistachio Baklava Cheesecake

Rich cheesecake with phyllo crust, honey glaze, and crushed pistachios combining Mediterranean baklava flavors with classic American dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Mediterranean, Middle Eastern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Phyllo Crust
  • 8 sheets phyllo pastry thawed
  • 0.5 cup unsalted butter melted
  • 0.25 cup crushed pistachios
  • 2 tbsp granulated sugar
  • 0.5 tsp ground cinnamon
Cheesecake Filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs large
  • 0.5 cup sour cream
  • 0.25 cup honey
  • 2 tsp vanilla extract
  • 0.25 cup crushed pistachios
  • 0.5 tsp orange zest
Honey Glaze
  • 0.5 cup honey
  • 0.25 cup water
  • 2 tbsp butter
  • 1 tsp lemon juice
Garnish
  • 0.5 cup crushed pistachios

Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • Electric mixer
  • Small saucepan
  • Pastry brush

Method
 

  1. Preheat oven to 325°F (165°C) and grease a 9-inch springform pan thoroughly.
  2. Layer phyllo sheets in prepared pan, brushing each with melted butter and sprinkling with pistachios, sugar, and cinnamon.
  3. Beat cream cheese until smooth and fluffy, about 3-4 minutes on medium speed.
  4. Gradually add sugar, beating until well combined and no lumps remain.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in sour cream, honey, vanilla extract, crushed pistachios, and orange zest until smooth.
  7. Pour cheesecake filling over phyllo crust, spreading evenly.
  8. Bake for 55-60 minutes until center is almost set but slightly jiggly.
  9. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  10. For glaze, combine honey, water, butter, and lemon juice in saucepan over medium heat.
  11. Simmer 5-7 minutes until mixture thickens to syrupy consistency.
  12. Pour warm glaze over chilled cheesecake and garnish with crushed pistachios.

Notes

Keep phyllo covered with damp towel while working. Glaze should be poured while warm over completely chilled cheesecake for best results.