Pistachio Baklava Cheesecake Chill Days (Printable Version)
Creamy cheesecake layered on crisp pistachio baklava, finished with honey-lemon syrup and toasted pistachios.
# What You'll Need:
→ Baklava Crust
01 - 10 to 12 sheets phyllo dough (approximately 7 ounces), thawed
02 - 8.5 tablespoons 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 - 17.5 ounces cream cheese, softened
08 - 5.3 ounces Greek yogurt
09 - 4.25 ounces granulated sugar
10 - 3 large eggs
11 - 2 teaspoons vanilla extract
12 - Zest from 1 lemon
→ Honey Pistachio Syrup
13 - 2.5 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 pan, brushing each sheet thoroughly with melted butter. Evenly sprinkle half the pistachios, walnuts, sugar, and cinnamon mixture over the base. Layer the remaining 6 sheets, brushing each with melted butter, and top with the remaining nut mixture. Press gently to compact.
03 - Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly.
04 - Beat the cream cheese until smooth using an electric mixer. Blend in Greek yogurt, sugar, and lemon zest. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Pour the cheesecake filling over the cooled baklava crust and tap gently to release any air bubbles. Bake for 45 minutes or until the center is just set with slight wobble. Turn off oven, open the door slightly, and let it cool inside for 1 hour.
06 - Transfer cheesecake to the refrigerator and chill for at least 3 hours, or overnight for best results.
07 - Combine honey, water, sugar, and lemon juice in a small saucepan. Heat gently, stirring until sugar dissolves. Simmer for 3 to 4 minutes. Cool to room temperature.
08 - Before serving, pour honey syrup over the chilled cheesecake and scatter with chopped pistachios.
# Expert Suggestions:
01 -
- The buttery, nutty crust will make you feel like you’ve conjured a pastry shop at home.
- Each slice offers a creamy, lemon-tinged tang balanced by perfumed honey syrup.
02 -
- If you rush the chilling time, the slices won’t hold their shape—patience here changes everything.
- Layering the phyllo too thickly makes the crust tough instead of shatteringly crisp; less is more.
03 -
- Use a pastry brush with gentle hands to avoid tearing phyllo sheets—patience is your friend.
- Simmer your syrup just until it slightly thickens; too long and it becomes sticky rather than glossy.