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Baklava Cheesecake
Baklava Cheesecake blends the best of both worlds: flaky layers of phyllo pastry, spiced nuts, and sweet honey syrup meet a velvety vanilla cheesecake center. It’s an elegant and celebratory dessert, perfect for holidays, gatherings, or when you want to impress.
Yields12 ServingsPrep Time45 minsCook Time1 hrTotal Time1 hr 45 mins
For the Nut Layer
1 ½cupswalnuts, finely chopped
1 ½cupspistachios, finely chopped
1 ½tspground cinnamon
½tspground cardamom (optional)
¼tspground cloves (optional)
For the Phyllo Crust
20sheets phyllo dough, thawed
½cupunsalted butter, melted
For the Cheesecake Filling
3packages cream cheese, softened
1cupgranulated sugar
1tspvanilla extract
3large eggs
½cupsour cream or Greek yogurt
1tbspall-purpose flour
Zest of 1 lemon (optional)
For the Honey Syrup
½cupwater
½cuphoney
¼cupgranulated sugar
1tbsplemon juice
1strip of lemon peel
1cinnamon stick
Prepare the Nut Filling
1
In a bowl, mix chopped walnuts, pistachios, cinnamon, cardamom, and cloves. Set aside.
Prepare the Phyllo Base
2
Preheat oven to 325°F (160°C).
Butter a 9-inch springform pan and line the bottom with parchment paper.
Working quickly (and keeping phyllo covered with a damp cloth), layer 8 sheets of phyllo dough into the pan, brushing each with melted butter and overlapping to cover the bottom and sides with some overhang.
Add Nut Layers
3
Sprinkle half of the nut mixture evenly over the phyllo base.
Layer 4 more phyllo sheets on top, buttering each one.
Sprinkle the remaining nut mixture over this layer.
Add another 4 phyllo sheets on top, buttering each, to create a top layer. Trim excess dough or tuck it neatly along the sides.
Prepare the Cheesecake Filling
4
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Stir in vanilla, lemon zest, sour cream, and flour until just combined.
Pour cheesecake filling over the prepared phyllo/nut layers in the pan. Tap to remove air bubbles.
Bake
5
Bake at 325°F (160°C) for 55–65 minutes or until the center is just set (slightly jiggly).
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Remove and cool completely at room temperature. Refrigerate 6 hours or overnight.
Make the Honey Syrup
6
Combine all syrup ingredients in a small saucepan.
Bring to a simmer and cook for 5–6 minutes until slightly thickened.
Remove peel and cinnamon stick. Cool slightly.
Finish and Serve
7
Once the cheesecake is chilled, carefully unmold from springform pan.
Spoon warm (not hot) honey syrup over the top and let it drizzle down the sides.
Garnish with extra chopped pistachios or a light dusting of powdered sugar.
Serving Suggestions
8
Serve chilled or at cool room temperature.
Best sliced with a warm knife wiped clean between cuts.
Variations
9
Use all walnuts or all pistachios based on preference.
Add a drizzle of dark chocolate or rose water to the syrup.
Infuse the cheesecake with orange blossom or orange zest for a floral note.
Pairing Suggestions
10
Sweet wines like Muscat, Vin Santo, or a late-harvest Riesling
In a bowl, mix chopped walnuts, pistachios, cinnamon, cardamom, and cloves. Set aside.
Prepare the Phyllo Base
2
Preheat oven to 325°F (160°C).
Butter a 9-inch springform pan and line the bottom with parchment paper.
Working quickly (and keeping phyllo covered with a damp cloth), layer 8 sheets of phyllo dough into the pan, brushing each with melted butter and overlapping to cover the bottom and sides with some overhang.
Add Nut Layers
3
Sprinkle half of the nut mixture evenly over the phyllo base.
Layer 4 more phyllo sheets on top, buttering each one.
Sprinkle the remaining nut mixture over this layer.
Add another 4 phyllo sheets on top, buttering each, to create a top layer. Trim excess dough or tuck it neatly along the sides.
Prepare the Cheesecake Filling
4
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Stir in vanilla, lemon zest, sour cream, and flour until just combined.
Pour cheesecake filling over the prepared phyllo/nut layers in the pan. Tap to remove air bubbles.
Bake
5
Bake at 325°F (160°C) for 55–65 minutes or until the center is just set (slightly jiggly).
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Remove and cool completely at room temperature. Refrigerate 6 hours or overnight.
Make the Honey Syrup
6
Combine all syrup ingredients in a small saucepan.
Bring to a simmer and cook for 5–6 minutes until slightly thickened.
Remove peel and cinnamon stick. Cool slightly.
Finish and Serve
7
Once the cheesecake is chilled, carefully unmold from springform pan.
Spoon warm (not hot) honey syrup over the top and let it drizzle down the sides.
Garnish with extra chopped pistachios or a light dusting of powdered sugar.
Serving Suggestions
8
Serve chilled or at cool room temperature.
Best sliced with a warm knife wiped clean between cuts.
Variations
9
Use all walnuts or all pistachios based on preference.
Add a drizzle of dark chocolate or rose water to the syrup.
Infuse the cheesecake with orange blossom or orange zest for a floral note.
Pairing Suggestions
10
Sweet wines like Muscat, Vin Santo, or a late-harvest Riesling
