Pistachio Honey Baklava Cheesecake
This Pistachio Honey Baklava Cheesecake combines creamy cheesecake with crunchy fillo dough, sweet honey, and roasted pistachios for a showstopping dessert experience.
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch
- 1 Pastry brush for fillo dough
Ingredients
Main ingredients
- 32 oz Cream cheese softened at room temp (4 packages)
- ½ cup White granulated sugar
- ½ cup Honey for batter
- 2 teaspoon Vanilla extract
- 1 cup Sour cream
- 4 Large eggs at room temp
- 1 ⅓ cup Salted, roasted pistachios shelled, divided for filling and topping
- 1 package Fillo dough about 12 sheets
- ⅓ cup Unsalted butter melted, for brushing fillo
- ¼ cup Honey for serving
Instructions
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line bottom with parchment paper.
- Beat cream cheese until smooth. Add sugar and ½ cup honey, mix until well combined. Stir in vanilla and sour cream.
- Beat in eggs one at a time. Fold in 1 cup chopped pistachios.
- Layer 6 sheets of fillo into pan, brushing each with butter. Pour in filling and spread evenly.
- Layer remaining 6 fillo sheets on top of filling, brushing all with butter to seal crust.
- Bake for 55–65 minutes until golden and center is just set. Cool to room temp, then chill in fridge for at least 4 hours or overnight.
- Before serving, drizzle top with warmed ¼ cup honey and sprinkle remaining pistachios.
Notes
Let cheesecake set overnight for best texture. Can be frozen for up to 2 months when wrapped tightly. Serve with fresh honey and tea.