Baklava Cheesecake Recipe

A show-stopping Mediterranean fusion dessert, this Baklava Cheesecake Recipe combines crisp phyllo layers, creamy cheesecake, toasted nuts, and aromatic honey syrup into one unforgettable treat.

Print Pin

Course: Dessert

Cuisine: Greek, Mediterranean, Middle Eastern, Turkish

Prep Time: 45

Cook Time: 1

Chill Time: 6

Total Time: 7 45

Servings: servings

Calories: 130kcal

Cost: $18

Equipment

1 9-inch springform pan Essential for easy cheesecake removal
1 Pastry brush Ideal for brushing melted butter on phyllo
1 Food processor For chopping nuts quickly and evenly
1 Mixer Stand or hand mixer for smooth filling
1 Sharp knife For scoring phyllo in diamond shapes

Ingredients

Phyllo Layers

1 pack Phyllo dough Thawed according to package instructions
1 cup Unsalted butter Melted
1.5 cups Mixed nuts Pistachios walnuts, almonds, finely chopped
1 teaspoon Ground cinnamon
½ teaspoon Ground cardamom
2 tablespoon Sugar Granulated

Cheesecake Filling

24 oz Cream cheese Softened
¾ cup Sugar Granulated
3 Eggs Room temperature
½ cup Sour cream
2 teaspoon Vanilla extract
1 teaspoon Lemon zest
1 tablespoon Lemon juice Freshly squeezed

Honey Syrup

½ cup Honey
¼ cup Water
1 tablespoon Lemon juice
1 Cinnamon stick
1 strip Orange peel Large strip
1 teaspoon Rose water Optional

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine finely chopped nuts, cinnamon, cardamom, and sugar in a bowl. Set aside.
Place one phyllo sheet into the pan, brush with butter. Repeat for 6–8 layers. Sprinkle a portion of nut mixture. Repeat for 2–3 more sets.
Beat cream cheese until smooth. Add sugar, eggs, sour cream, vanilla, lemon zest, and juice. Mix until creamy and lump-free.
Pour cheesecake mixture over the layered phyllo and nuts in the pan.
Add 6–8 more phyllo sheets on top, buttering each. Score top layer in a diamond pattern. Sprinkle remaining nuts on top.
Bake for 55–65 minutes until edges are set and center has a slight jiggle. Turn off oven, crack door, and cool cheesecake inside gradually.
Simmer honey, water, lemon juice, cinnamon stick, and orange peel for 10 minutes. Remove from heat and stir in rose water if using.
While cheesecake is still warm, pour half the syrup over it slowly. Let soak, then refrigerate for at least 6 hours or overnight.
Before serving, drizzle remaining syrup over the cheesecake and top with crushed pistachios for color and crunch.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition