Pistachio Honey Baklava Cheesecake with Chocolate Curls Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat block cream cheese and avoid low-fat or whipped versions, which contain more water and can make the cheesecake dense or rubbery.

Let the eggs come to room temperature as well, as cold eggs can cause the batter to curdle. When grating the chocolate, use a coarse grater and work quickly to avoid melting.

To achieve clean slices, dip a sharp knife in hot water and wipe it dry before each cut. This prevents the cheesecake from sticking and gives you neat edges.

If the honey is too thick to spread, warm it gently for a few seconds in the microwave or on the stove, but do not let it boil.

Variations

• Chocolate Baklava Cheesecake: Add 1/2 cup of melted dark chocolate to the cheesecake batter for a richer flavor. Omit the blonde chocolate curls and top with shaved dark chocolate instead.
• Rose and Pistachio: Add 1 tablespoon of rose water to the cheesecake batter and sprinkle dried rose petals over the top along with the pistachios for a floral twist.
• Gluten-Free Option: Use a gluten-free crust or simply skip the crust; the cheesecake will still be delicious. Ensure all other ingredients are certified gluten-free.
• Nut-Free Variation: Replace the pistachios and walnuts with toasted sunflower seeds or pumpkin seeds for a nut-free version. Use a nut-free honey or maple syrup.

Storage and make-ahead

Fridge

Store in the refrigerator, covered, for up to 5 days. The texture is best when served chilled.

Freezer

Wrap the cheesecake tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheat

This cheesecake is best served cold. If desired, warm individual slices in the microwave for 10-15 seconds to soften slightly, but do not overheat.

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. The honey glaze may weep slightly, but the cheesecake will remain delicious.

Let it sit at room temperature for 10 minutes before serving to soften slightly.

This cheesecake can be made up to 2 days ahead. Prepare it through step 5, then cover and refrigerate. Add the honey glaze and chocolate curls just before serving to keep the nuts crunchy and the chocolate curls crisp.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator, for the cleanest slices.

A small dollop of whipped cream or a drizzle of extra honey would complement it nicely, though it is delicious on its own. The contrast of the creamy filling, crunchy nuts, and smooth honey is delightful.

For a more dramatic presentation, spoon extra warm honey over each slice as it is served. Pair with a cup of strong coffee or a glass of dessert wine. This cheesecake is rich, so a small slice is satisfying.

Frequently asked questions

Recipe card

Pistachio Honey Baklava Cheesecake with Chocolate Curls

Prep 30 minCook 1 hRest 4 hTotal 5 h 30 minServes 12

Ingredients

• 4 oz caramelized golden blonde chocolate block
• 32 oz cream cheese, softened
• 1 cup honey
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 cup chopped honey pistachios
• 1/2 cup chopped walnuts
• 1/2 cup warm golden blossom honey
• 1/4 cup crushed green pistachios

Instructions

1. Chill the block of caramelized golden blonde chocolate in the refrigerator for 20 minutes. Using a box grater, grate the chocolate into a pile of fine curls. Set aside in a cool place until ready to use.
2. In a large bowl, beat the softened cream cheese until smooth. Add the honey and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and salt until the batter is creamy and uniform.
3. Line a 9-inch springform pan with parchment paper or use a fill-o-lined pan. Pour the cheesecake batter into the prepared pan. Sprinkle the chopped honey pistachios and walnuts evenly over the top of the batter.
4. Place the pan in a larger baking dish and fill with hot water until it comes halfway up the sides. Bake at 325°F (165°C) for 60 minutes, or until the edges are set and the center is slightly wobbly but not wet. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
5. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
6. Warm the golden blossom honey in a small saucepan or microwave. Pour the warm honey over the chilled cheesecake, spreading it gently to cover the surface. Sprinkle the crushed green pistachios evenly over the honey.
7. Scatter the reserved blonde chocolate curls over the top of the cheesecake. To serve, slice a thick triangular wedge using a sharp knife, and lift it onto a metal cake server. Present the slice with the layers visible.

Contains: milk, eggs, tree nuts

Estimated nutrition per serving

Calories

480

Protein

7 g

Carbohydrates

45 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.