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Baklava Cheesecake

Yields10 ServingsPrep Time30 minsCook Time1 hrTotal Time5 hrs

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.

Baklava Cheesecake

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

 

  1. In a bowl, mix walnuts, pistachios, cinnamon, cloves, nutmeg, and sugar.
  2. Set aside for layering with phyllo dough.
Prepare the Phyllo Crust
2

 

 

  1. Preheat oven to 325°F (163°C).
  2. Brush a springform pan with melted butter.
  3. Layer 5 sheets of phyllo dough, brushing each with melted butter.
  4. Sprinkle half of the nut filling over the phyllo.
  5. Layer 5 more sheets of phyllo, brushing each with butter.
  6. Trim excess dough and press into the pan.
Make the Cheesecake Filling
3

 

 

  1. Beat cream cheese until smooth in a large bowl.
  2. Add sugar, honey, vanilla, cinnamon, and orange zest, mixing well.
  3. Add eggs one at a time, beating after each.
  4. Mix in Greek yogurt or sour cream until combined.
  5. Pour the batter over the phyllo crust.
Bake the Cheesecake
4

 

 

  1. Place the cheesecake in a water bath (wrap the pan in foil and place it in a larger pan filled with hot water).
  2. Bake for 55-65 minutes, until the center is just set.
  3. Turn off the oven and let the cheesecake cool inside for 30 minutes.
  4. Remove and cool completely before refrigerating for at least 4 hours or overnight.
Prepare the Honey Syrup
5

 

 

  1. In a saucepan, heat honey, water, sugar, lemon juice, and cinnamon stick over medium heat.
  2. Simmer for 5 minutes, then remove from heat.
  3. Add orange blossom water (if using) and let cool.
Assemble and Serve
6

 

 

  1. Drizzle cooled honey syrup over the cheesecake.
  2. Garnish with chopped pistachios and extra honey drizzle.
  3. 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.

Nutrition Facts

10 servings

Serving size