This Honey Pistachio Baklava Cheesecake combines the rich, creamy texture of cheesecake with the flaky, nutty layers of baklava, all topped with sweet honey and crunchy pistachios—perfect for special occasions.

 Ingredients:

For the Base:

10 sheets of phyllo pastry (thawed)
2 sticks unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons melted butter
For the Cheesecake Filling:

500g (2 packages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon corn starch
3 large eggs, room temperature
250g strained Greek yogurt (or sour cream)
For the Topping:

1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 tablespoon lemon juice
Splash of rosewater (optional)
For Garnish:

Extra honey for drizzling
 Directions:

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

2. Prepare the Phyllo Base:
Brush each phyllo sheet generously with melted butter and layer them into the springform pan, overlapping to fully cover the base. Trim any overhanging phyllo.
Bake for 12 minutes until golden and crispy. Remove from the oven and let cool slightly.

3. Make the Nut Filling:
In a food processor, pulse together the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tablespoons of melted butter and pulse again to combine.
Spread this nut mixture evenly over the baked phyllo base.

4. Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese, sugar, salt, vanilla extract, lemon zest, lemon juice, and cornstarch until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Finally, fold in the Greek yogurt (or sour cream) until fully combined.

5. Assemble and Bake:
Pour the cheesecake filling over the nut mixture in the springform pan and smooth the top.
Place the cheesecake on the middle rack of the oven and bake for 45 minutes, or until the top is just starting to turn golden.
Turn off the oven and leave the cheesecake inside for an additional 50 minutes to set.

6. Cool and Add Toppings:
Remove the cheesecake from the oven and let it cool completely.
In a small bowl, mix the honey, lemon juice, and rosewater (if using), and drizzle over the cooled cheesecake.
Sprinkle the chopped pistachios evenly on top.

7. Serve:
Drizzle extra honey over the top before serving for a final touch of sweetness. Slice and enjoy!

Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Total Time: 3 hours 5 minutes (includes cooling)
Servings: 12