Picture this: a silky-smooth cheesecake layered between strands of crisp kataifi pastry, perfumed with rose water and cardamom, sprinkled with chopped pistachios, and drizzled with syrup just before serving. That’s exactly the dreamy experience you’ll get with this Pistachio Knafeh Cheesecake. It’s the fusion dessert you’ve been waiting for—combining the elegance of Middle Eastern knafeh with the comforting richness of classic cheesecake.
I first tasted a knafeh-style cheesecake at a friend’s Eid gathering, and I immediately knew I had to recreate it for my blog. The contrast of crunchy pastry and luscious filling makes every bite feel like magic. Ready to bring that magic to your kitchen? Let’s walk through it step by step.
Pistachio Knafeh Cheesecake
Ingredients
- 8 oz kataifi dough (shredded filo), finely chopped
- 3 tablespoons sugar for kataifi layer
- ⅓ cup unsalted butter, melted
- ¼ teaspoon salt
- 32 oz cream cheese, softened 4 × 8-oz packages
- 1 cup sugar for cheesecake filling
- 5 pods cardamom, ground or ½ tsp ground cardamom
- 1 tablespoon vanilla extract
- 4 eggs
- 2½ oz rose water divided use
- ½ cup sugar for rose syrup
- 2 tablespoons pistachios, finely chopped
- 1 tablespoon dried rose petals food-grade, optional
Instructions
- Preheat the oven to 325°F (163°C). Thoroughly butter an 8-inch springform pan.
- In a large bowl, combine the chopped kataifi with 3 tablespoons sugar, melted butter, and salt. Mix well to coat all strands.
- Press about ¾ of the kataifi mixture into the base and sides of the prepared pan to form a crust. Bake for 15–20 minutes until golden. Remove from oven.
- Spread the remaining kataifi on a buttered baking sheet and bake for another 15–20 minutes until crisp and golden. Set aside for topping.
- In a large bowl, beat the cream cheese, 1 cup sugar, ground cardamom, and vanilla until smooth.
- Add eggs one at a time, beating well after each. Mix in the rose water gently.
- Pour the cheesecake batter into the pre-baked kataifi crust. Bake at 325°F (163°C) for about 55 minutes, until edges are set and center slightly jiggly.
- Cool cheesecake in the pan to room temperature.
- To make the rose syrup, heat ½ cup sugar and the remaining rose water in a small saucepan until sugar dissolves. Simmer briefly, then cool.
- Once the cheesecake is cooled, remove from the pan. Top with the reserved baked kataifi, spreading evenly.
- Sprinkle chopped pistachios and optional rose petals on top.
- Drizzle rose syrup over each slice when serving.
Notes
Nutrition
Why This Recipe Shines
- East-meets-West twist: This dessert merges two beloved worlds—the crunchy shredded pastry (kataifi, aka knafeh) and the creamy, tangy cheesecake core. It’s familiar yet unexpected.
- Textural contrast: The crisp baked kataifi crust and topping play beautifully against the soft filling.
- Aromatic depth: Cardamom, rose water, and optional rose petals elevate it beyond a typical cheesecake.
- Showstopper dessert: Serve this at dinner parties or holiday feasts and you’ll instantly win compliments—and recipe requests.
- Relative ease (for a fancy dessert): The method is straightforward—no water bath or temperamental layers—yet it feels luxe.
Ingredients Breakdown & Substitutions
Here’s what you’ll need (with notes and possible swaps):
For the Kataifi (crust + topping) layer
- 8 oz kataifi dough (shredded filo), finely chopped
- 3 Tbsp sugar (from the 1 ½ cups total)
- ⅓ cup (≈ 5 Tbsp) butter, melted
- ¼ tsp salt
Cheesecake filling
- 4 × 8-oz packages cream cheese, softened
- 1 cup sugar (of the 1 ½ cups total)
- Ground cardamom from 5 pods
- 1 Tbsp vanilla extract
- 4 eggs
- 2½ oz rose water
Toppings & finishing
- Remaining kataifi (pre-baked)
- 2 Tbsp finely chopped pistachios
- 1 Tbsp dried, food-grade rose petals (optional)
- Rose syrup: remaining sugar + rose water
Notes & substitutions
- Kataifi / shredded filo: If you can’t find kataifi dough, you might try very thin shredded phyllo or vermicelli-like pastry strands, though traditional kataifi gives best texture.
- Rose water: This is essential for the aromatic profile. If extremely unavailable, a lesser substitute (rose syrup or a drop of rose extract) might work—but use sparingly.
- Cardamom: Fresh pods ground yield the best fragrance. Pre-ground cardamom powder can work, but use about ½ tsp (adjust to taste).
- Butter: Use unsalted if possible; if using salted, reduce the added salt.
- Rose petals: Only use food-grade dried petals (untreated) if available; they’re optional but visually lovely.
- Sugar: You need it both for the pastry and syrup. You could replace part of the sugar with a refined sugar alternative, but it might alter texture.
How to Make Pistachio Knafeh Cheesecake
- Preheat & prep
Preheat your oven to 325 °F (163 °C). Butter an 8-inch springform pan thoroughly. - Make the kataifi crust layer
- In a large bowl, combine the finely chopped kataifi with 3 Tbsp sugar, melted butter, and salt. Mix thoroughly so every strand is coated.
- Press about ¾ of that mixture into the bottom and up the sides of your prepared springform pan, creating an even crust.
- Bake for 15–20 minutes until golden. Remove from oven.
- Bake the remaining kataifi for topping
- On a separate buttered baking sheet, spread the leftover kataifi mixture thinly and bake 15–20 minutes until crisp and golden. Set aside for topping.
- Make the cheesecake batter
- In a clean, large mixing bowl, beat the cream cheese, 1 cup sugar, ground cardamom, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition, until fully incorporated.
- Finally, pour in the rose water and mix gently until even.
- Bake the cheesecake
- Pour the batter into the pre-baked kataifi crust in the springform pan.
- Bake in the 325 °F oven for about 55 minutes, until the edges are set and the center is still slightly jiggly (it will firm up on cooling).
- Remove from oven and allow to cool fully in the pan (on a rack) to room temperature.
- Make the rose syrup
- In a small saucepan, combine the remaining sugar (½ cup) with the rose water reserved.
- Heat gently just to a simmer until the sugar dissolves, then remove and let it cool.
- Assemble & finish
- When cooled, carefully remove the cheesecake from the springform pan.
- Pile the reserved baked kataifi dough over the top, spreading it evenly to form a crunchy crown.
- Sprinkle the chopped pistachios and optional rose petals over the top.
- When serving, drizzle each slice with the rose syrup for an elegant, fragrant touch.
- Serving suggestion
Chill for at least 2 hours or overnight before cutting. Serve slices with extra syrup on the side.
Prep Time: ~ 30 min
Cooking Time: ~ 55 min
Total Time: ~ 1 h 25 min
Servings: 8
Calories: ~ 520 kcal per serving
Pistachio Knafeh Cheesecake: Variations, Storage & Serving Ideas
Variations
Variations
Orange Blossom Twist
Swap a portion of the rose water with orange blossom water for a more citrus-floral note that adds brightness to the creamy cheesecake.
Chocolate Layer
After baking, drizzle a thin layer of melted white chocolate over the kataifi topping for extra richness and a hint of sweetness.
Nut Mix Topping
Use a mix of pistachios, slivered almonds, or walnuts for variety and a more complex crunch in every bite.
Mini Cheesecakes
Use small springform or muffin-size pans to create individual Pistachio Knafeh Cheesecakes—perfect for parties or gifting.
Storage
Storage Instructions
Refrigerate: Keep the cheesecake covered with plastic wrap or in an airtight container for up to 4–5 days to maintain freshness.
Crisp the topping: If the kataifi softens over time, re-crisp it before serving by placing slices under the broiler for 1–2 minutes. Watch closely to prevent burning.
Avoid freezing: Do not freeze the assembled cake, as the delicate kataifi pastry will lose its signature crunch and texture.
Serving ideas
Serving Suggestions
- Serve with a dollop of lightly whipped cream and a sprinkle of extra pistachios.
- Pair with mint tea, Arabic coffee, or rose cardamom tea to complement flavors.
- Garnish with extra rose petals for a dramatic visual.
Pistachio Knafeh Cheesecake FAQs
Pistachio Knafeh Cheesecake FAQs
Can I make this cheesecake ahead of time?
Yes — you can bake and assemble the cheesecake a day ahead. Keep it refrigerated overnight and drizzle the rose syrup just before serving to preserve texture and aroma.
Why did my kataifi topping get soggy?
This usually happens if syrup is poured too early or too heavily. Wait to drizzle syrup only at serving. Also, ensure the baked topping is dried and crisp before layering.
Can I use regular cheesecake crust instead?
You can, but doing so loses the signature knafeh crunch and charm. If you must, use graham cracker or cookie crust, but still top with baked kataifi.
Are there eggless or vegan versions?
While possible to experiment with plant-based cream cheese and egg substitutes, the texture will differ significantly. This recipe relies on eggs for setting and structure.
More Sweet Inspirations to Try Next
This Pistachio Knafeh Cheesecake is the perfect sweet finale to any special meal — creamy, aromatic, and beautifully balanced with nutty crunch and floral notes. If you love desserts that blend cultures and textures, explore more recipes from my kitchen like the cozy Best Pumpkin Pie Cookie Recipe, festive Christmas Bread, or warm, fruity Baked Apple Fritters. For playful treats, don’t miss my Watermelon Gummies, nostalgic Homemade Gushers, and Halloween-favorite Ghost Linzer Cookies.
If you enjoy baking with a twist, try the stunning Raspberry Swirl Brioche Loaf or fall-perfect Pumpkin Blondies. And for elegant flavor pairings, you’ll love my Blue Cheese Stuffed Pears, Italian Cheese Loaf, and Pistachio Cream Cookies.
For even more seasonal inspiration, browse my latest fall and pumpkin creations like the Pumpkin Pie Twists, gooey Pumpkin Earthquake Cake, classic Pumpkin Bars, and soft Pumpkin Muffins.
Join the conversation and share your dessert photos with me on Pinterest and Facebook — I’d love to see your Pistachio Knafeh Cheesecake creations!