Baklava cheesecake brings two beautiful desserts together in one slice: buttery phyllo and pistachios surrounding a rich, creamy cheesecake. The crisp pastry adds texture to the smooth vanilla filling, while a finishing drizzle of syrup ties the flavors together. It’s a dessert to prepare the day before a gathering, giving the cheesecake plenty of time to chill before you bring it to the table.

Recipe

Baklava Cheesecake

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The crisp pastry adds texture to the smooth vanilla filling, while a finishing drizzle of syrup ties the flavors together. It’s a dessert to prepare the day before a gathering, giving the cheesecake plenty of time to chill before you bring it to the table.

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Ingredients

Pistachio Filling

1 cup shelled pistachios
1 tablespoon ghee
2 tablespoons sugar
Phyllo Layers
1/2 package phyllo dough, thawed; you’ll use 7 sheets
1/2 cup melted ghee, for brushing the pan and pastry

Cheesecake Filling

3 packages cream cheese, 8 ounces each, at room temperature
1 cup sugar
3 eggs, at room temperature
2 teaspoons vanilla extract

For Serving

Prepared simple syrup or honey syrup, to taste

Instructions

Prepare the pistachio filling.
In a food processor, pulse the pistachios, 1 tablespoon ghee, and 2 tablespoons sugar until roughly chopped and evenly combined. Avoid processing into a paste.
Alternatively, finely chop the pistachios by hand and stir together with the ghee and sugar.
Reserve 1/4 cup of the mixture for the topping.
Prepare the pan and oven.
Preheat the oven to 350°F. Brush the bottom and sides of a 9-inch springform pan with melted ghee.
Place the pan on a rimmed baking sheet to catch any drips.
Build the phyllo base.
Brush 4 phyllo sheets individually with melted ghee and layer them in the pan, turning each slightly so they cover the bottom and come up the sides.
Spread the pistachio mixture over the base, keeping the reserved 1/4 cup aside.
Keep unused phyllo covered while you work so it doesn’t dry out.
Make the cheesecake filling.
Beat the softened cream cheese until smooth. Add the sugar and mix until fully combined, scraping down the bowl as needed.
Add the eggs one at a time, mixing on low just until each is incorporated. Add the vanilla and mix briefly until smooth. Avoid whipping excess air into the filling.
Assemble.
Pour the cheesecake filling over the pistachio layer and gently smooth the surface.
Sprinkle the reserved pistachio mixture over the filling.
Brush 3 more phyllo sheets individually with melted ghee. Loosely arrange them over the cheesecake, gently ruffling or folding them to fit inside the pan without pressing them into the batter.
Bake.
Bake for 55–60 minutes, until the edges of the cheesecake are set and the center still has a gentle wobble. The center should not look liquid. Add a little baking time if needed.
Check the phyllo during baking. If it browns too quickly, loosely tent the top with foil.
Cool gradually.
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour.
Remove and let cool further on a wire rack. Refrigerate within 2 hours of removing it from the oven, then chill for at least 6 hours, preferably overnight. Cover once cold.
Finish and serve.
Carefully release the cheesecake from the springform pan.
Drizzle lightly with cooled simple syrup or honey syrup just before serving. Slice with a sharp knife and offer extra syrup on the side.

Connie’s notes

Soften the cream cheese completely. This helps create a smooth filling without lumps.
Keep the pistachios textured. Small chopped pieces provide a better contrast than a smooth nut paste.
Handle phyllo gently. Keep it covered with plastic wrap and a lightly damp towel over the plastic.
Brush with a thin coating of ghee. Coat the sheets evenly without soaking them; you may not need every bit of the melted ghee.
Mix gently after adding eggs. Too much air can cause the cheesecake to rise excessively and crack.
Watch the pastry closely. The phyllo may become golden before the filling finishes baking.
Allow a full chill. Overnight refrigeration helps the cheesecake firm up for clean slices.
Add syrup at serving time. A light drizzle adds sweetness while preserving more of the pastry’s texture.
Use a sharp knife. Gently cut through the delicate top pastry, then slice through the filling, wiping the blade between cuts.
Store refrigerated. Keep leftovers covered for up to 3–4 days. The phyllo will soften as it sits.