Decadent Greek Baklava Cheesecake With Honey Pistachio Layers

Baklava cheesecake is the two desserts in one, honey pistachio layers over a cream cheese base. I keep the phyllo crisp under the filling so it does not go soggy.

This recipe is accessible and combines simple baking techniques with layered flavors, ensuring a delicious end result that will impress your guests.

Gourmet Greek Baklava Cheesecake

This cheesecake features a creamy filling enhanced with honey and cinnamon, layered between a buttery phyllo dough crust and topped with a crunchy pistachio and walnut mixture. It serves approximately 10-12 people and takes about 1 hour to prepare, plus chilling time.

Ingredients

1 package (16 oz) phyllo pastry sheets, thawed
1 cup unsalted butter, melted
2 cups crushed walnuts or pistachios, divided
1 teaspoon ground cinnamon
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1 cup honey
1/2 cup water
1/2 cup additional crushed pistachios for garnish

Instructions

Prepare Phyllo Crust: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. Layer half of the phyllo sheets in the bottom of the pan, brushing each layer with melted butter. Combine crushed nuts and cinnamon; sprinkle half over the phyllo layers. Repeat with remaining phyllo and nut mixture, finishing with a layer of phyllo.
Make Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until well combined. Add eggs one at a time, mixing on low speed just until incorporated.
Assemble Layers: Pour the cheesecake filling over the phyllo crust. Spread evenly and smooth the top.

Bake: Bake the cheesecake for 50-60 minutes or until set in the center. Turn off the oven and let it cool in the oven with the door ajar for 1 hour.
Prepare Honey Syrup: In a saucepan, combine honey and water. Bring to a boil, then simmer for 10 minutes. Remove from heat and let it cool slightly.
Finishing Touches: Once the cheesecake is cooled, drizzle the honey syrup over the top. Garnish with additional crushed pistachios. Chill in the refrigerator for at least 4 hours or overnight before serving.