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Honey Pistachio Baklava Cheesecake

A delightful fusion dessert combining creamy cheesecake and crunchy baklava, drizzled with honey.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Phyllo Base
  • 12 sheets Phyllo dough, thawed
  • 1 cup Unsalted butter, melted
  • ½ cup Crushed pistachios For layering
  • ½ cup Crushed pistachios For garnish
Cheesecake Filling
  • 24 ounces Cream cheese, softened
  • 1 cup Sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Greek yogurt
  • 1 teaspoon Cinnamon
  • ½ cup Honey Plus extra for drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Brush a 9-inch springform pan with some melted butter.
  2. Layer 6 sheets of phyllo dough, brushing each layer with melted butter before adding the next. Sprinkle ½ cup of crushed pistachios evenly across the layers.
Filling
  1. In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar, followed by the eggs, one at a time, incorporating the vanilla extract and Greek yogurt until fully combined.
Assembly
  1. Pour the cheesecake filling over the phyllo base in the springform pan.
  2. Cover the filling with another 6 layers of phyllo dough, again brushing each with melted butter. Sprinkle the remaining pistachios on top.
Baking
  1. Bake in the preheated oven for about 45-50 minutes or until the cheesecake is set and the top is golden brown.
Cooling and Serving
  1. Let the cheesecake cool at room temperature, then refrigerate for at least 2 hours.
  2. Drizzle with honey and garnish with extra crushed pistachios before serving. Enjoy!

Notes

Keep phyllo dough covered with a damp cloth to prevent drying. Adjust nuts as per preference. Let the cheesecake come to room temperature before serving for best texture.