Pistachio Baklava Cheesecake Delightful (Printable)

Creamy cheesecake meets crisp pistachio-baklava crust, finished with honey pistachio syrup for cozy chill days.

# What You'll Need:

→ Baklava Crust

01 - 10-12 sheets phyllo dough (approximately 7 ounces), thawed
02 - 1/2 cup unsalted butter, melted
03 - 3.5 ounces pistachios, finely chopped
04 - 1.75 ounces walnuts, finely chopped
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon ground cinnamon

→ Cheesecake Filling

07 - 18 ounces cream cheese, softened
08 - 5.3 ounces Greek yogurt
09 - 4.2 ounces granulated sugar
10 - 3 large eggs
11 - 2 teaspoons vanilla extract
12 - Zest of 1 lemon

→ Honey Pistachio Syrup

13 - 2.7 fluid ounces honey
14 - 2 fluid ounces water
15 - 1.75 ounces granulated sugar
16 - 1 teaspoon lemon juice
17 - 1.4 ounces pistachios, chopped (for topping)

# How to Make It:

01 - Preheat oven to 340°F (170°C). Grease and line a 9-inch springform pan.
02 - Layer 6 sheets of phyllo dough in the bottom of the pan, brushing each sheet with melted butter. Evenly sprinkle half of the pistachios, walnuts, sugar, and cinnamon mixture over the layered dough.
03 - Layer the remaining 6 phyllo sheets atop, brushing each with melted butter. Spread the remaining nut mixture evenly, pressing gently. Bake crust for 10 minutes, then cool slightly.
04 - Beat cream cheese until smooth using an electric mixer. Add Greek yogurt, sugar, and lemon zest, mixing until combined. Incorporate eggs one at a time, beating after each addition, then stir in vanilla extract.
05 - Pour the filling over the cooled crust. Tap the pan gently to release any air bubbles. Bake for 45 minutes at 340°F (170°C) or until center is set but slightly wobbly.
06 - Turn off the oven, leave the oven door ajar, and let the cheesecake cool inside for 1 hour.
07 - Transfer cheesecake to the refrigerator and chill for at least 3 hours or overnight until fully set.
08 - In a small saucepan, combine honey, water, sugar, and lemon juice. Heat gently until sugar dissolves, then simmer for 3–4 minutes and cool to room temperature.
09 - Pour cooled syrup over the chilled cheesecake and sprinkle with chopped pistachios before serving.

# Expert Tips:

01 -
  • If you love crunchy, buttery layers hiding a creamy surprise, this will be your new party trick.
  • It’s the kind of show-stopping treat that feels both familiar and winking with something unexpected.
02 -
  • Don’t skip chilling overnight — slicing warm means a messy, melted center (ask me how I found out...)
  • Letting the phyllo get too dry makes the crust shatter unevenly and lose its layered snap.
03 -
  • If you have leftover phyllo, roll it up and freeze for impromptu weekends — no need to waste a single sheet.
  • Infusing the syrup with a cinnamon stick brings a subtle warmth that takes this dessert over the top.

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