This Baklava Cheesecake is the ultimate fusion of two beloved desserts: the creamy, luscious texture of a traditional cheesecake and the crunchy, nutty layers of classic baklava. With spiced honey-infused cream cheese filling, crisp phyllo dough layers, and a sweet, sticky honey syrup, this dessert brings together Middle Eastern and Mediterranean flavors in a spectacular way.
Serves 10-12
For the Nut Filling
1 cup walnuts, finely chopped
1 cup pistachios, finely chopped (plus extra for garnish)
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
3 tbsp granulated sugar
For the Phyllo Crust
10 sheets phyllo dough
½ cup unsalted butter, melted
For the Cheesecake Filling
24 oz (3 bricks) cream cheese, softened
¾ cup granulated sugar
¼ cup honey
1 tsp vanilla extract
1 tsp cinnamon
½ tsp orange zest (optional)
3 large eggs
½ cup Greek yogurt or sour cream
For the Honey Syrup
½ cup honey
⅓ cup water
¼ cup sugar
1 tsp lemon juice
1 cinnamon stick
½ tsp orange blossom water (optional)
Prepare the Nut Filling
1
- In a bowl, mix walnuts, pistachios, cinnamon, cloves, nutmeg, and sugar.
- Set aside for layering with phyllo dough.
Prepare the Phyllo Crust
2
- Preheat oven to 325°F (163°C).
- Brush a springform pan with melted butter.
- Layer 5 sheets of phyllo dough, brushing each with melted butter.
- Sprinkle half of the nut filling over the phyllo.
- Layer 5 more sheets of phyllo, brushing each with butter.
- Trim excess dough and press into the pan.
Make the Cheesecake Filling
3
- Beat cream cheese until smooth in a large bowl.
- Add sugar, honey, vanilla, cinnamon, and orange zest, mixing well.
- Add eggs one at a time, beating after each.
- Mix in Greek yogurt or sour cream until combined.
- Pour the batter over the phyllo crust.
Bake the Cheesecake
4
- Place the cheesecake in a water bath (wrap the pan in foil and place it in a larger pan filled with hot water).
- Bake for 55-65 minutes, until the center is just set.
- Turn off the oven and let the cheesecake cool inside for 30 minutes.
- Remove and cool completely before refrigerating for at least 4 hours or overnight.
Prepare the Honey Syrup
5
- In a saucepan, heat honey, water, sugar, lemon juice, and cinnamon stick over medium heat.
- Simmer for 5 minutes, then remove from heat.
- Add orange blossom water (if using) and let cool.
Assemble and Serve
6
- Drizzle cooled honey syrup over the cheesecake.
- Garnish with chopped pistachios and extra honey drizzle.
- Slice and enjoy this luxurious, creamy dessert!
Pro Tips
7
- For an extra crisp phyllo crust, pre-bake the phyllo layers for 10 minutes before adding the cheesecake filling.
- For deeper nut flavor, toast the walnuts and pistachios beforehand.
- Store leftovers in the fridge for up to 4 days.
CategoryCheesecake, Desserts
Ingredients
Serves 10-12
For the Nut Filling
1 cup walnuts, finely chopped
1 cup pistachios, finely chopped (plus extra for garnish)
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
3 tbsp granulated sugar
For the Phyllo Crust
10 sheets phyllo dough
½ cup unsalted butter, melted
For the Cheesecake Filling
24 oz (3 bricks) cream cheese, softened
¾ cup granulated sugar
¼ cup honey
1 tsp vanilla extract
1 tsp cinnamon
½ tsp orange zest (optional)
3 large eggs
½ cup Greek yogurt or sour cream
For the Honey Syrup
½ cup honey
⅓ cup water
¼ cup sugar
1 tsp lemon juice
1 cinnamon stick
½ tsp orange blossom water (optional)
Directions
Prepare the Nut Filling
1
- In a bowl, mix walnuts, pistachios, cinnamon, cloves, nutmeg, and sugar.
- Set aside for layering with phyllo dough.
Prepare the Phyllo Crust
2
- Preheat oven to 325°F (163°C).
- Brush a springform pan with melted butter.
- Layer 5 sheets of phyllo dough, brushing each with melted butter.
- Sprinkle half of the nut filling over the phyllo.
- Layer 5 more sheets of phyllo, brushing each with butter.
- Trim excess dough and press into the pan.
Make the Cheesecake Filling
3
- Beat cream cheese until smooth in a large bowl.
- Add sugar, honey, vanilla, cinnamon, and orange zest, mixing well.
- Add eggs one at a time, beating after each.
- Mix in Greek yogurt or sour cream until combined.
- Pour the batter over the phyllo crust.
Bake the Cheesecake
4
- Place the cheesecake in a water bath (wrap the pan in foil and place it in a larger pan filled with hot water).
- Bake for 55-65 minutes, until the center is just set.
- Turn off the oven and let the cheesecake cool inside for 30 minutes.
- Remove and cool completely before refrigerating for at least 4 hours or overnight.
Prepare the Honey Syrup
5
- In a saucepan, heat honey, water, sugar, lemon juice, and cinnamon stick over medium heat.
- Simmer for 5 minutes, then remove from heat.
- Add orange blossom water (if using) and let cool.
Assemble and Serve
6
- Drizzle cooled honey syrup over the cheesecake.
- Garnish with chopped pistachios and extra honey drizzle.
- Slice and enjoy this luxurious, creamy dessert!
Pro Tips
7
- For an extra crisp phyllo crust, pre-bake the phyllo layers for 10 minutes before adding the cheesecake filling.
- For deeper nut flavor, toast the walnuts and pistachios beforehand.
- Store leftovers in the fridge for up to 4 days.
Notes
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