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A fusion of two beloved desserts—crispy, creamy, nutty, and unforgettable!

If you’ve ever found yourself torn between ordering a slice of rich cheesecake and grabbing a sticky square of baklava… why not have both? This Honey Pistachio Baklava Cheesecake is the ultimate Middle Eastern–inspired dessert fusion. It layers flaky, buttery phyllo with spiced nuts, silky cheesecake, and a glossy honey-pistachio topping that’s pure indulgence. Perfect for holidays, dinner parties, or when you’re simply craving something next level.

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🛒 Ingredients

For the Phyllo Base:

• 10 sheets phyllo pastry, thawed
• 2 sticks unsalted butter, melted

For the Nut Layer:

• 1 cup roasted walnuts
• 1 cup roasted almonds
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp melted butter

For the Cheesecake Filling:

• 500g (2 blocks) 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 cornstarch
• 3 large eggs, room temperature
• 250g strained Greek yogurt (or sour cream)

For the Topping:

• 1 cup shelled pistachios, coarsely chopped
• 1 cup honey
• 1 tbsp lemon juice
• Splash of rosewater (optional)

For Garnish:

• Extra honey, for drizzling

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👩‍🍳 How to Make It

1️⃣ Preheat the Oven

Preheat to 350°F (175°C). Line the base of an 8–10-inch springform pan with parchment paper.

2️⃣ Build the Phyllo Crust

Brush each phyllo sheet with melted butter and layer them into the pan, overlapping so the base and sides are covered. Trim any excess and tuck the edges down.
Bake for 12 minutes or until golden and crisp. Let cool.

3️⃣ Make the Nut Layer

Pulse the walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add 2 tbsp melted butter and pulse to combine.
Spread this nut mixture evenly over the baked phyllo base.

4️⃣ Mix the Cheesecake Filling

In a large bowl, beat the cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until creamy.
Add the eggs one at a time, beating well. Gently fold in the Greek yogurt until smooth.

5️⃣ Assemble and Bake

Pour the cheesecake mixture over the nut layer. Smooth the top.
Bake for 45 minutes, then turn off the oven and let the cheesecake sit inside for 50 minutes—this helps it set without cracking.

6️⃣ Cool and Top

Once fully cooled, mix the honey, lemon juice, and rosewater (if using). Drizzle generously over the cheesecake.
Top with chopped pistachios and a final drizzle of extra honey before serving.

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⏱️ Recipe Summary

• Prep Time: 30 minutes
• Cook Time: 1 hour 35 minutes
• Cooling Time: ~1 hour
• Total Time: ~3 hours 5 minutes
• Servings: 12

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Serving Tips & Storage

• Slice with a hot knife for clean cuts (run under warm water and wipe between cuts).
• Pairs beautifully with Turkish coffee or cardamom tea.
• Store covered in the fridge for up to 5 days.
• You can freeze slices individually—just skip the honey topping until after thawing.

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Final Thoughts

With the crisp crunch of buttery phyllo, the nutty warmth of cinnamon-spiced almonds and walnuts, and a drizzle of floral honey, this Honey Pistachio Baklava Cheesecake is pure gold. Whether you’re celebrating something special or just need a show-stopping dessert, this one’s a keeper!

Save it, share it, and treat yourself—you deserve it!

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