This Honeyed Pistachio Baklava Cheesecake is layered with flaky phyllo, creamy cheesecake, crunchy pistachios, and warm honey syrup.

Scale

10–12 sheets phyllo dough

1/2 cup melted butter

1 1/2 cups chopped pistachios

1/2 teaspoon cinnamon

24 oz cream cheese

1 cup granulated sugar

3 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

2 tablespoons honey

1/2 cup honey

1/4 cup water

1 tablespoon lemon juice

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1. Layer buttered phyllo sheets into springform pan

2. Sprinkle pistachios and cinnamon between layers

3. Prepare cheesecake filling until smooth

4. Pour filling into crust and bake until set

5. Prepare warm honey syrup

6. Cool cheesecake and drizzle with syrup before serving

Keep phyllo covered while working

Chill cheesecake overnight for best texture

Use high-quality honey for best flavor