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Honey-Drizzled Pistachio Baklava Cheesecake with Crispy Golden Phyllo Layers

Rich, nutty, creamy cheesecake topped with crispy golden phyllo layers and drizzled with luscious honey syrup, perfect for festive occasions or indulgent treats.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mediterranean, Middle Eastern-Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs buttery and slightly sweet
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/3 cup finely ground pistachios
  • 2 tbsp pistachio paste optional but highly recommended
  • 2 tbsp all-purpose flour
For the Phyllo Topping
  • 8 sheets phyllo dough sheets thin and crispy
  • 4 tbsp unsalted butter melted, for brushing phyllo
For the Honey Syrup
  • 1/2 cup honey
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp lemon juice a splash for balance
For Garnish
  • 1/4 cup chopped pistachios
  • 1/2 tsp ground cinnamon for dusting

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Electric mixer
  • Baking tray
  • Small saucepan
  • Parchment paper
  • Oven

Method
 

  1. Step 1: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Step 2: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the pan bottom. Bake for 8–10 minutes. Cool.
  3. Step 3: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla extract and sour cream.
  4. Step 4: Fold in ground pistachios, pistachio paste (if using), and flour until blended and silky.
  5. Step 5: Pour batter over crust and smooth the top. Bake 45–50 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and cool inside for 1 hour.
  6. Step 6: Lay phyllo sheets on a baking tray. Brush each lightly with melted butter and ruffle them. Bake separately at 350°F (175°C) for 10–12 minutes until golden and crisp.
  7. Step 7: In a small saucepan, combine honey, sugar, and water. Simmer for 3–4 minutes. Stir in lemon juice. Let cool slightly to warm.
  8. Step 8: Once cheesecake is chilled, top with crispy phyllo layers. Drizzle with warm honey syrup. Sprinkle chopped pistachios and cinnamon. Slice and serve.

Notes

Substitute walnuts or almonds for pistachios if desired. Try gingersnap or shortbread crust for a twist. Dairy-free cream cheese and butter alternatives work but may alter texture. Add orange zest or cardamom for flavor boosts. Store phyllo topping airtight to keep crispy. Keeps well refrigerated up to 4 days; freeze slices up to 2 months.