Baklava Pistachio Cheesecake 

Baklava Pistachio Cheesecake 

 Ingredients

Crust & Baklava Layer:

 1 cup melted butter

 1 tsp cinnamon

 2 cups chopped pistachios (unsalted)

 1 roll phyllo dough (thawed)

 ½ cup honey

Cheesecake Filling:

 24 oz cream cheese (softened)

 ¾ cup sugar

 3 eggs

 1 tsp lemon juice

 1 tsp vanilla extract

 ½ cup Greek yogurt or sour cream

Honey Syrup (for topping):

 ½ cup honey

 ¼ cup water

 1 tsp lemon juice

 Directions

Prep the base 

Brush a springform pan with butter.

Layer 8 sheets of phyllo dough, brushing butter between each.

Add baklava crunch 

Mix pistachios + cinnamon + honey.

Spread half over the phyllo base.

Layer 4 more phyllo sheets, buttering each.

Make cheesecake filling 

Beat cream cheese + sugar until smooth.

Add eggs one at a time.

Stir in lemon juice, vanilla, and yogurt.

Assemble & bake 

Pour filling over phyllo-baklava base.

Bake at 325°F (160°C) for 60–70 mins until set.

Cool completely.

Top it off 

Simmer honey, water, and lemon for 5 mins.

Pour over cheesecake and sprinkle chopped pistachios.

Chill & serve 

Refrigerate 4+ hours or overnight.

Slice, drizzle extra honey, and enjoy heaven!