From its crispy phyllo base and nutty middle layer to the creamy cheesecake filling, this Honey Pistachio Baklava Cheesecake is a celebration of texture and taste. It’s a recipe that requires patience and love, but the result is truly worth it. Whether for a special occasion or a weekend treat, this dessert is sure to impress and delight anyone who takes a bite. Happy baking!
Honey Pistachio Baklava Cheesecake
Ingredients:
For the Base:
10 sheets of phyllo pastry (thawed)
Approx. 2 sticks unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds
1 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. melted butter
Cheesecake Filling:
500g (2 pages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 tsp. vanilla extract
1 Tbsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. corn starch
3 large eggs, room temp.
250g strained Greek yogurt (or sour cream)
Topping:
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