Description
A luscious, creamy cheesecake layered with a crunchy, honey-soaked pistachio baklava crust, combining Middle Eastern flavors with classic cheesecake richness. Perfect for special occasions and make-ahead dessert.
Ingredients
Scale
- 8–10 sheets filo dough
- ½ cup (115g) unsalted butter, melted
- 1 cup (120g) chopped pistachios, toasted
- ¼ cup (85g) honey
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- ½ cup (120ml) sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 tablespoons (15g) all-purpose flour
- 1 teaspoon lemon zest
- Optional: additional chopped pistachios for topping
Instructions
- Preheat oven to 350°F (175°C). Melt the butter and set aside.
- Carefully unroll filo sheets on a clean surface. Brush one sheet lightly with melted butter, layer another sheet on top and brush again. Repeat until 6 sheets are stacked with butter between each.
- Sprinkle half of the chopped pistachios evenly over the filo stack. Roll the filo tightly into a log and slice into 1-inch pieces.
- Arrange the pieces snugly on the bottom of a 9-inch springform pan to form the crust. Drizzle remaining butter on top and bake for 12-15 minutes until golden and crisp.
- While crust bakes, beat softened cream cheese in a large bowl with an electric mixer until smooth.
- Add sugar and mix until combined. Then add sour cream, vanilla extract, and lemon zest; mix well.
- Beat in eggs one at a time until just incorporated. Sift in flour and fold gently to combine.
- Pour cheesecake filling evenly over the baked filo crust. Sprinkle remaining chopped pistachios on top if desired.
- Cover pan loosely with aluminum foil and bake for 50-60 minutes until edges are set but center jiggles slightly.
- Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Warm honey slightly and drizzle generously over the cheesecake before serving.
Notes
Use fresh, unsalted pistachios and toast them lightly for best flavor. Handle filo dough gently and keep covered with a damp towel to prevent drying. Bake filo crust fully before adding filling to avoid sogginess. Chill cheesecake overnight for best texture. Warm honey before drizzling for better spread and shine. Optional: add rosewater or orange blossom water to filling for floral notes.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 350
- Sugar: 20
- Sodium: 220
- Fat: 24
- Saturated Fat: 13
- Carbohydrates: 28
- Fiber: 1.5
- Protein: 7
Keywords: baklava cheesecake, pistachio cheesecake, baklava dessert, honey cheesecake, filo crust, Middle Eastern dessert, easy cheesecake recipe