Ultra-creamy, flaky, unforgettable
This is hands-down the best baklava pistachio cheesecake you’ll ever make — rich, creamy, flaky, and perfectly balanced. It combines crisp, buttery phyllo layers with finely ground pistachios and a luxuriously smooth cheesecake filling, all finished with a fragrant honey syrup that soaks in just enough without overpowering the dessert. Every bite delivers crunch, creaminess, and warm Middle Eastern flavors. Despite its bakery-level appearance, this recipe is totally achievable at home and ideal for holidays, celebrations, or when you want a dessert that truly impresses. If you’re searching for the ultimate pistachio cheesecake recipe that people will ask you for again and again, this is it.
⏱️ Time Breakdown
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Cooling + Chill Time: 4–6 hours
- Total Time: ~6 hours
- Servings: 12–14 slices
📝 Ingredients List
Baklava Crust
- 20 sheets phyllo dough, thawed
- 1 cup unsalted butter, melted
- 2½ cups raw pistachios, very finely chopped
- ⅓ cup granulated sugar
- 1½ tsp ground cinnamon
Cheesecake Filling
- 24 oz cream cheese, fully softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup full-fat sour cream
- 1½ tsp vanilla extract
- 1 tbsp fresh lemon juice
- Pinch of salt
Honey Syrup
- ¾ cup honey
- ¼ cup water
- 1 tbsp lemon juice
- 1 tsp orange blossom or rose water (optional but recommended)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 9-inch springform pan
- Pastry brush
- Mixing bowls
- Hand or stand mixer
- Sharp knife
- Cutting board
- Small saucepan
- Aluminum foil
- Roasting pan (for water bath)
Step-by-Step Beginner-Friendly Instructions
- Prep the pan
Preheat oven to 325°F (165°C). Grease the springform pan and tightly wrap the outside with foil to prevent leaks. - Build the baklava base
Place one phyllo sheet in the pan, brush lightly with butter, and repeat until you have 10 layers. Mix pistachios, sugar, and cinnamon, then spread evenly. Top with remaining 10 buttered phyllo sheets, gently pressing down. 🧈 - Mix the cheesecake filling
Beat cream cheese and sugar on low speed for 2 minutes until silky smooth. Add eggs one at a time, mixing gently. Blend in sour cream, vanilla, lemon juice, and salt until just combined. - Bake gently
Pour filling over crust. Place pan in a water bath and bake for 70–75 minutes until edges are set and center has a soft jiggle. - Make the honey syrup
Simmer honey, water, and lemon juice for 8–10 minutes until slightly thickened. Remove from heat and stir in blossom water. 🍯 - Finish & chill
Immediately spoon warm syrup over the hot cheesecake. Cool completely, then refrigerate at least 4 hours (overnight is best).
💡 Pro Tips (Why This Is The Best)
- Ultra-fine pistachios create better layers and cleaner slices
- Low-speed mixing prevents cracks and keeps texture creamy
- Water bath is non-negotiable for bakery-smooth cheesecake
- Overnight chill = maximum flavor