Pistachio Baklava Cheesecake is a showstopper dessert that marries two beloved sweets: the nutty, syrup-soaked layers of baklava and the rich, velvety texture of classic cheesecake. Imagine a buttery, slightly salted pistachio-studded crust; a luxuriously creamy pistachio-infused cheesecake filling; and a flaky, golden phyllo-pistachio crown drenched in warm honey-lemon syrup. The result is contrasting textures and flavors — crisp phyllo and crunchy nuts with silken cream cheese and a bright syrup — that make each forkful a layered experience.
This cake is perfect for special occasions, holidays, or any time you want a dessert that both looks impressive and tastes deeply satisfying. In this long, detailed recipe you’ll find precise ingredients, step-by-step instructions, timing, variations, helpful tips, and FAQs so you can bake it confidently and customize it to your taste.
Why You’ll Love This Recipe?
- It combines the best elements of two classics — baklava and cheesecake — giving you the nutty crunch of pistachios and the rich tang of cheesecake in one elegant dessert.
- It’s highly customizable: swap flavorings (rosewater, orange blossom, lemon), make mini versions, or convert to no-bake or gluten-free versions.
- The contrast of textures (flaky phyllo, crunchy nuts, creamy center) keeps every bite interesting.
- It looks spectacular for gatherings yet is surprisingly straightforward if you follow a few technique tips (water bath, room-temperature ingredients, and warm syrup).
- Make-ahead friendly: bake one day, syrup the next — perfect for hosting.
Ingredients
– 1 1/2 cups (165 g) graham cracker crumbs or digestive biscuits, finely crushed
– 1/2 cup (65 g) finely ground roasted pistachios
– 1/4 cup (50 g) granulated sugar
– 1/2 teaspoon fine sea salt
– 7 tablespoons (100 g) unsalted butter, melted
For the cheesecake filling:
– 32 oz (900 g) full-fat cream cheese, room temperature (about four 8-oz blocks)
– 1/2 cup (100 g) granulated sugar
– 3/4 cup (150 g) light brown sugar, packed
– 1 cup (240 g) sour cream, room temperature
– 1/2 cup (120 g) heavy cream or crème fraîche, room temperature
– 3 large eggs + 1 egg yolk, room temperature
– 1/4 cup (60 ml) pistachio paste (or finely ground pistachios blended with a little oil/maple syrup) — optional but recommended for vibrant pistachio flavor and color
– 1 tablespoon pure vanilla extract
– 1 teaspoon lemon zest (from 1 medium lemon)
– Pinch of fine sea salt
For the baklava (phyllo) topping:
– 8–10 sheets phyllo pastry (thawed if frozen), about 9 x 14 in sheets
– 6 tablespoons (85 g) unsalted butter, melted (for brushing phyllo)
– 1 cup (150 g) coarsely chopped roasted unsalted pistachios, plus extra for garnish
– 2 tablespoons granulated sugar (to sprinkle between some layers if desired)
For the honey-syrup (baklava syrup):
– 1 cup (240 ml) honey (wildflower or orange blossom honey works well)
– 1/2 cup (100 g) granulated sugar
– 1/2 cup (120 ml) water
– 2 tablespoons lemon juice (fresh)
– 1 tablespoon orange blossom water or 1 teaspoon rose water (optional, authentic baklava aroma)
– 1 cinnamon stick (optional) or a pinch of ground cinnamon
Optional garnishes:
– Extra chopped pistachios, lightly crushed
– Drizzle of additional honey or pistachio oil
– Fresh pomegranate arils (for a bright contrast)
– Edible rose petals (for elegance)
Instructions
Below is a clear, numbered step plan to follow once you’ve prepped ingredients and equipment.
Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment.
Combine graham crumbs, ground pistachios, sugar, and salt in a bowl. Stir in melted butter until evenly moistened.
Press mixture firmly into the bottom (and slightly up the sides, about 1/2 inch) of the springform pan. Bake 10–12 minutes until set. Cool on a rack.
Cheesecake filling:
Reduce oven to 300°F (150°C). In a large bowl or stand mixer, beat room-temperature cream cheese until smooth and lump-free.
Add granulated sugar and brown sugar; beat until fluffy, scraping sides. Blend in pistachio paste (if using), vanilla, lemon zest, and salt.
Add sour cream and heavy cream; mix on low until combined. Add eggs one at a time, mixing briefly after each — do not overmix.
Stir in flour or cornstarch if using. Pour filling over the cooled crust and smooth the top.
Place springform pan in a deep roasting pan. Pour hot water into roasting pan to come halfway up the sides of the springform for a bain-marie (water bath).
Bake at 300°F (150°C) for 50–70 minutes until edges are set and center still slightly jiggly (about 3/4 set). Turn off oven, crack door, and let cheesecake sit 30 minutes in oven.
Carefully remove springform from water bath and cool to room temperature on rack. Chill in refrigerator at least 6–8 hours or overnight.
Phyllo topping & assembly:
Preheat oven to 350°F (180°C). Brush 4–5 phyllo sheets with melted butter, layer them on a baking sheet or on top of the chilled cheesecake (if using a sheet pan method, assemble on separate sheet to transfer). Sprinkle a thin layer of chopped pistachios between some layers. Repeat to create a stack of 4–6 layers. Alternatively, place phyllo directly over cheesecake if you prefer it baked in place.
Brush the top with remaining butter and score lightly into serving slices with a sharp knife to prevent popping.
Bake phyllo topping 10–15 minutes until golden and crisp. If baking on a separate sheet, slide the baked phyllo onto the chilled cheesecake and press gently so it conforms.
Syrup:
While phyllo bakes, combine honey, sugar, water, lemon juice, and cinnamon in a small saucepan. Bring to a gentle boil, then lower heat and simmer 5–8 minutes until slightly thickened. Remove from heat and stir in orange blossom water or rose water, if using.
Allow syrup to cool slightly but still warm when applying.
When phyllo is golden and the cheesecake is cold, spoon warm syrup evenly over the phyllo top so syrup soaks slightly into the phyllo and edges of the cheesecake — do not flood. Let rest at room temperature for 30–60 minutes so flavors marry.
Finish:
Garnish with extra chopped pistachios, pomegranate arils, or a light drizzle of honey. Chill at least 1 hour before serving for cleaner slices, or serve at room temperature.
Variations
Pistachio Baklava Cheesecake is excellent for customization. For a chocolate twist, add 1/3 cup cocoa powder to the crust and sprinkle dark chocolate shavings between phyllo layers. For citrus brightness, fold 1–2 tablespoons of orange zest into the filling and use orange blossom water in the syrup. Prefer rosewater? Swap orange blossom for 1 teaspoon rosewater and garnish with edible rose petals for a Persian vibe. Make mini cheesecakes by dividing batter into a lined muffin tin and topping each with tiny phyllo squares and a drizzle of syrup reduce bake time to 18–25 minutes.
For a no-bake version, use a crushed pistachio biscuit crust with melted butter, fold whipped cream into sweetened cream cheese (stabilize with gelatin or instant vanilla pudding if desired), chill until set, and top with crisp store-bought baklava bites or pre-baked phyllo shards just before serving.
To keep things gluten-free, use gluten-free graham cookies or almond meal for the crust and ensure phyllo is substituted with a gluten-free crisp topping (or omit the phyllo and top with toasted pistachio praline).
Cooking Note
This recipe merges two techniques — cheesecake baking and phyllo handling — so timing and temperature control are key. Use room-temperature dairy (cream cheese, eggs, sour cream, heavy cream) to create a smooth batter; cold cream cheese will make lumpy filling. To avoid cracks, do not overbeat air into the batter and bake the cheesecake in a bain-marie (water bath).
The gentle, moist heat from the water bath reduces rapid temperature changes and stabilizes the sides of the cake. After baking, allow the cake to cool gradually in the oven with the door cracked this further reduces cracking risk. Working with phyllo requires speed and a lightly humid or covered setup (drape a damp towel over unused phyllo) because it dries out quickly.
Brush each sheet with butter and layer pistachios sparingly to prevent top heaviness. When applying syrup, ensure it’s warm (not boiling) and the phyllo/cheesecake are at appropriate temperatures: warm syrup onto warm phyllo and cold cheesecake helps the syrup soak into the layers rather than running off. Lastly, chill fully before slicing to produce clean, beautiful slices.
Serving Suggestions
Serve Pistachio Baklava Cheesecake in moderately sized slices — the richness means a thin wedge goes a long way. Present each slice with a scattering of chopped pistachios and a few pomegranate arils for color and a tart counterpoint. A dollop of lightly sweetened whipped cream or a quenelle of vanilla bean ice cream pairs beautifully.
For a Middle Eastern accent, serve with a drizzle of orange blossom honey and a side of spiced tea (chai or cardamom tea) or Turkish coffee. For brunch or dessert buffets, cut the cake into smaller squares and top each with a candied pistachio and a tiny spoonful of syrup perfect for sharing. Serve slightly chilled or at cool room temperature; refrigeration firms slices for neater plating.
Helpful Tips
- Room-temperature ingredients: Take cream cheese, eggs, and sour cream out of the fridge 1–2 hours before starting. This ensures smooth batter and even baking.
- Pistachio paste: If you can’t find it, make your own by blitzing roasted pistachios with a teaspoon of neutral oil or a little honey in a food processor until a paste forms. It boosts color and flavor.
- Water bath technique: Wrap the springform pan’s base in foil to prevent water leaks. Place the pan in a deep roasting tin and pour hot (not boiling) water to halfway up the pan.
- Handling phyllo: Keep unused phyllo covered with a damp towel (not wet) to prevent drying. Work quickly and brush sheets lightly but evenly with melted butter.
- Syrup application: Pour warm syrup over a cold cheesecake and warm phyllo to allow controlled absorption. If syrup cools and thickens, heat it gently before using.
- Make ahead: Bake the cheesecake a day ahead, refrigerate, and assemble the phyllo + syrup on the day of serving for optimal texture.
- Clean slices: Use a hot, wet knife (wipe between cuts) for tidy slices.
Tips for the Best Pistachio Baklava Cheesecake
- Use high-quality full-fat cream cheese for a silkier mouthfeel.
- Roast raw pistachios lightly before grinding for brighter flavor; cool fully so they don’t heat the batter.
- Choose a good honey (orange blossom or wildflower) — it makes a difference in the syrup’s aroma.
- Don’t overbake the cheesecake; aim for a slightly wobbly center. It will set as it chills.
- When layering phyllo on the cheesecake, score before baking to make slicing easier.
- If you want a more pronounced pistachio color, use a small amount of natural pistachio paste rather than food coloring.
- Chill long enough — at least 6–8 hours — for the best texture and clean slicing.
Timing Overview
- Prep Time : 60 minutes (crust + filling + phyllo prep)
- Baking Time (cheesecake): 50–70 minutes (plus 30 minutes resting in warm oven)
- Phyllo baking time: 15 minutes
- Syrup prep: 10 minutes (plus cool/ warm time)
- Chill Time: 12 hours (overnight recommended)
- Total Time (including chilling): ~8–14 hours (most of this is hands-off chilling time)
Nutritional Information (per slice — approximate, 12 slices)
These are estimates and will vary with exact ingredients and portion size.
- Calories: 650 kcal
- Protein: 9 g
- Fat: 55 g (mostly from cream cheese, butter, and pistachios)
- Saturated Fat: ~20–25 g
- Carbohydrates: 55 g
- Sugar: 38 g (includes honey syrup)
- Fiber: 2 g
- Sodium: 450 mg
If you need exact macro breakdowns for dietary tracking, I can calculate these precisely given brand specifics or suggest using a nutrition calculator.
FAQs
Q: Can I make this without phyllo?
A: Yes — the phyllo crown is optional. You can create a pistachio praline brittle or streusel topping instead, or simply top with chopped toasted pistachios and a light syrup drizzle.
Q: My phyllo went soggy after syrup. How do I prevent that?
A: Apply syrup to warm phyllo, not to hot phyllo on a hot cheesecake. Ensure phyllo is crisp from baking; chilling the cheesecake fully before placing the baked phyllo on top helps maintain crispness. Also, don’t over-pour syrup; apply in small amounts and let it absorb.
Q: Can I freeze this cheesecake?
A: Yes. Freeze before adding syrup and phyllo topping. Wrap tightly in plastic and foil; thaw in refrigerator overnight. Add freshly baked phyllo and syrup when ready to serve for best texture.
Q: What can I use instead of pistachio paste?
A: Finely ground roasted pistachios blitzed with a teaspoon or two of neutral oil or a bit of honey works well. You can also use pistachio butter if available.
Q: Can I make this gluten-free?
A: Use gluten-free graham crumbs or almond meal for the crust and omit or replace phyllo with a gluten-free crisp topping. Ensure all other ingredients are certified gluten-free.
Q: How do I avoid cheesecake cracks?
A: Use room-temperature ingredients, do not overmix, bake in a water bath, and cool slowly with the oven door cracked. Avoid rapid temperature changes.
Q: Is there an alcohol option?
A: Yes — add 1 tablespoon of orange liqueur (Cointreau or Grand Marnier) to the syrup or filling for depth of flavor.
Conclusion
Pistachio Baklava Cheesecake elevates dessert to an art: the nutty depth of pistachios, the floral sweetness of syrup, flaky phyllo, and the luxurious creaminess of cheesecake combine into a memorable centerpiece for celebrations. While it uses a few techniques — water bath baking and careful phyllo handling the steps are straightforward and rewarding. Make it ahead for stress-free hosting, or create mini versions for a party platter.
The Best Pistachio Baklava Cheesecake
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment.
- Combine graham crumbs, ground pistachios, sugar, and salt in a bowl. Stir in melted butter until evenly moistened.
- Press mixture firmly into the bottom (and slightly up the sides, about 1/2 inch) of the springform pan. Bake 10–12 minutes until set. Cool on a rack.
- Reduce oven to 300°F (150°C). In a large bowl or stand mixer, beat room-temperature cream cheese until smooth and lump-free.
- Add granulated sugar and brown sugar; beat until fluffy, scraping sides. Blend in pistachio paste (if using), vanilla, lemon zest, and salt.
- Add sour cream and heavy cream; mix on low until combined. Add eggs one at a time, mixing briefly after each — do not overmix.
- Stir in flour or cornstarch if using. Pour filling over the cooled crust and smooth the top.
- Place springform pan in a deep roasting pan. Pour hot water into roasting pan to come halfway up the sides of the springform for a bain-marie (water bath).
- Bake at 300°F (150°C) for 50–70 minutes until edges are set and center still slightly jiggly (about 3/4 set). Turn off oven, crack door, and let cheesecake sit 30 minutes in oven.
- Carefully remove springform from water bath and cool to room temperature on rack. Chill in refrigerator at least 6–8 hours or overnight.
- Phyllo topping & assembly:
- Preheat oven to 350°F (180°C). Brush 4–5 phyllo sheets with melted butter, layer them on a baking sheet or on top of the chilled cheesecake (if using a sheet pan method, assemble on separate sheet to transfer). Sprinkle a thin layer of chopped pistachios between some layers. Repeat to create a stack of 4–6 layers. Alternatively, place phyllo directly over cheesecake if you prefer it baked in place.
- Brush the top with remaining butter and score lightly into serving slices with a sharp knife to prevent popping.
- Bake phyllo topping 10–15 minutes until golden and crisp. If baking on a separate sheet, slide the baked phyllo onto the chilled cheesecake and press gently so it conforms.
- While phyllo bakes, combine honey, sugar, water, lemon juice, and cinnamon in a small saucepan. Bring to a gentle boil, then lower heat and simmer 5–8 minutes until slightly thickened. Remove from heat and stir in orange blossom water or rose water, if using.
- Allow syrup to cool slightly but still warm when applying.
- When phyllo is golden and the cheesecake is cold, spoon warm syrup evenly over the phyllo top so syrup soaks slightly into the phyllo and edges of the cheesecake — do not flood. Let rest at room temperature for 30–60 minutes so flavors marry.
- Garnish with extra chopped pistachios, pomegranate arils, or a light drizzle of honey. Chill at least 1 hour before serving for cleaner slices, or serve at room temperature.
