Description

Indulge in the rich, layered delight of Irresistible Baklava Cheesecake with Honey Pistachio Layers. This unique dessert blends the flaky, buttery texture of phyllo dough layered with chopped pistachios, and a creamy cheesecake filling infused with warm spices and fresh lemon zest. Baked to golden perfection and finished with a drizzle of honey and cinnamon sugar, this cheesecake offers a harmonious fusion of Middle Eastern baklava and classic creamy cheesecake — perfect for impressing guests or treating yourself to a decadent treat.

Ingredients

Scale

Phyllo Layers

12-14 phyllo dough sheets
1 cup unsalted butter (melted)
1 cup shelled pistachios (roughly chopped)
1 tablespoon cinnamon sugar (for garnish)

Cheesecake Filling

1 1/2 cups cream cheese
1 1/2 cups Greek yogurt
1 1/2 cups granulated sugar
1/4 cup honey
1 lemon (zest and juice)
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and brush the bottom with melted butter to prevent sticking.
Layer the Phyllo Dough: Place the first phyllo sheet into the pan and brush with melted butter. Repeat layering and buttering with 5-6 sheets, creating a base layer that is evenly coated and flaky.
Layer the Pistachios: Sprinkle a thin layer of roughly chopped pistachios evenly over the stacked phyllo sheets.
Alternate Layers: Continue layering phyllo sheets, brushing each with melted butter, and sprinkling pistachios intermittently until all phyllo sheets are used, ending with a phyllo layer topped with butter.
Make the Cheesecake Filling: In a large mixing bowl, combine cream cheese, Greek yogurt, granulated sugar, honey, lemon zest and juice, all-purpose flour, cinnamon, nutmeg, and cloves. Mix until the filling is smooth and well integrated.
Assemble the Cheesecake: Pour the cheesecake filling over the phyllo and pistachio layers in your pan. Use a spatula to smooth the top evenly.
Bake: Place the springform pan in the preheated oven and bake for 45-50 minutes, or until the edges are golden brown and the center is set but slightly jiggly.
Cool and Garnish: Allow the cheesecake to cool completely at room temperature. Once cooled, drizzle honey generously over the top and sprinkle with cinnamon sugar for an extra hint of sweetness and spice.
Serve: For a truly delightful serving experience, pair slices with strong Turkish coffee, fresh berries to balance sweetness, or crusty flatbread to enhance the Middle Eastern flair.
Storage and Reheating: Store leftover cheesecake covered in the refrigerator for up to 5 days. To reheat, slice and warm each piece in a preheated oven at 325°F (163°C) for 5-7 minutes to refresh the texture.

Notes

Handle phyllo dough sheets very gently as they are delicate and tear easily; keep covered with a damp towel when not in use to prevent drying out.
Ensure each phyllo layer is thoroughly brushed with melted butter for the best flaky texture and golden finish.
Oven times may vary; watch for a golden crust and set center as your indicator that baking is complete.
This cheesecake stores well and flavors deepen after a day in the fridge.
Use high-quality honey and fresh pistachios to maximize flavor authenticity and richness.