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Pistachio Baklava Cheesecake Recipe

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★★★★★

4.4 from 143 reviews

This Pistachio Baklava Cheesecake is a sumptuous fusion dessert combining the flaky, buttery layers of traditional baklava with a rich, creamy cheesecake filling. Featuring finely ground pistachios and a fragrant orange blossom essence, it’s topped with a drizzle of honey-lemon sugar syrup for a perfectly sweet finish.

Ingredients

Scale

Layers of Baklava

  • 12–15 layers of filo pastry
  • 3 tbsp clarified butter, melted

Pistachio Layer

  • 200 g finely ground pistachios
  • 2 tbsp extra pistachios for garnish
  • ⅓ cup unsalted butter, melted
  • 4 tbsp granulated sugar

Cheesecake Batter

  • 600 g cream cheese, room temperature
  • ½ cup heavy cream
  • ½ cup caster sugar
  • 4 tbsp cornstarch
  • 1 tbsp orange blossom essence
  • 3 large eggs, room temperature

Sugar Syrup

  • 1 cup granulated sugar
  • ½ cup honey
  • ¾ cup water
  • 2 tbsp lemon juice
  • 1 tbsp orange blossom essence

Instructions

  1. Prepare the Layers of Baklava: Preheat your oven to 320°F (160°C). Brush a baking pan with some melted clarified butter. Layer 6 filo sheets in the pan, brushing each sheet generously with melted clarified butter to ensure crisp, flaky layers.
  2. Add the Pistachio Layer: In a bowl, mix the finely ground pistachios with melted unsalted butter and granulated sugar. Spread this pistachio mixture evenly over the layered filo sheets in the pan.
  3. Complete the Baklava Base: Layer the remaining filo sheets (6-9 sheets) over the pistachio layer, brushing each again with melted clarified butter. Once assembled, bake this layered baklava base in the preheated oven for approximately 15-20 minutes until golden and crisp. Remove from oven and let cool slightly.
  4. Make the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth. Add the heavy cream, caster sugar, and cornstarch and continue mixing until well combined. Mix in the orange blossom essence and then beat in the eggs one at a time, ensuring everything is fully incorporated for a silky batter.
  5. Assemble the Cheesecake: Pour the cheesecake batter evenly over the baked and cooled baklava base. Smooth the top with a spatula. Return the pan to the oven and bake at 320°F (160°C) for 45-55 minutes until the cheesecake is set but still slightly wobbly in the center.
  6. Prepare the Sugar Syrup: While the cheesecake bakes, combine granulated sugar, honey, water, and lemon juice in a saucepan. Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves. Simmer for about 8-10 minutes to thicken slightly, then remove from heat and stir in the orange blossom essence. Allow to cool.
  7. Finish and Garnish: Once the cheesecake has cooled to room temperature, drizzle the prepared sugar syrup generously over the cheesecake surface. Garnish with the extra 2 tablespoons of chopped pistachios for added texture and color. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cheesecake set fully before serving.

Notes

  • Use clarified butter rather than regular butter to avoid soggy filo layers and achieve a crisp texture.
  • Ensure all eggs and cream cheese are at room temperature to create a smooth batter without lumps.
  • The sugar syrup adds moisture and a glistening finish, but do not soak the cheesecake; drizzle lightly and evenly.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • For a nut-free version, substitute pistachios with finely chopped toasted almonds or leave them out, but the flavor profile will change.

Keywords: Pistachio Baklava Cheesecake, baklava cheesecake, pistachio dessert, baklava recipe, Mediterranean dessert

Find it online: https://mjrecipe.com/pistachio-baklava-cheesecake-recipe/