This Baklava Cheesecake blends creamy cheesecake with crunchy baklava layers. The honey and nut flavors make it a true treat for your taste buds!
You won’t believe how this dessert brings the best of both worlds together. It’s a fun twist that makes baklava love even easier—who can resist a slice? 😋
I love serving this cheesecake at gatherings; it always gets a round of applause! Plus, it’s surprisingly easy to make. Just layer and chill—simple enough, right?
Key Ingredients & Substitutions
Phyllo Dough: This is essential for that delightful crunch. If you can’t find phyllo, you might consider using puff pastry, though the texture will differ. Thaw it in the fridge overnight for best results.
Mixed Nuts: I love using a mix of pistachios, walnuts, and almonds for that nutty goodness. If you have nut allergies, you can use seeds like sunflower or pumpkin seeds instead, but the flavor will change slightly.
Honey: Honey adds sweetness and richness, essential for baklava. If you prefer less sweetness, you can reduce the amount or use maple syrup as a substitute for a different flavor profile.
Cream Cheese: Using full-fat cream cheese gives the best results for a creamy texture. Low-fat varieties can work but may result in a less rich cheesecake. Make sure it’s softened for easy mixing!
How Do I Get the Perfect Layers in My Cheesecake?
Layering phyllo dough can be tricky, but it’s key for a great baklava cheesecake. Start by buttering each layer generously, as this adds flavor and creates that flaky texture. Make sure you use about 6 sheets for the base and another 4-6 for the top.
- Layer each sheet gently to avoid tearing, and brush with melted butter between each.
- When adding the nut layers, spread them evenly, so each bite has a good mix of flavors.
- Don’t rush the baking! A slow bake at 350°F allows the cheesecake to set perfectly without cracking.
Baklava Cheesecake
Ingredients You’ll Need:
For the Baklava Layers:
- 1 package phyllo dough (about 16 oz), thawed
- 1 1/2 cups mixed nuts (pistachios, walnuts, almonds), finely chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
- 1 cup unsalted butter, melted
- 1 cup honey
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For Garnish:
- 1/4 cup chopped pistachios
- Optional: edible rose petals for decoration
How Much Time Will You Need?
This delightful Baklava Cheesecake requires roughly 30 minutes of prep time and about 50-60 minutes of baking. After that, let it cool at room temperature for 1 hour before chilling it in the fridge for at least 4 hours (or overnight). So plan for a total of about 5 to 6 hours before you can serve it—worth every moment!
Step-by-Step Instructions:
1. Prepare the Honey Syrup:
Start by making the honey syrup. In a small saucepan, mix together honey, sugar, water, lemon juice, and vanilla extract. Heat it on medium until it comes to a boil, then reduce the heat and let it simmer for about 10 minutes. Once done, set it aside to cool.
2. Prepare the Baklava Nut Mixture:
In a bowl, combine the finely chopped nuts, ground cinnamon, and ground cloves if you’re using them. This mixture will give your cheesecake that delicious baklava flavor!
3. Prepare the Phyllo Layers:
Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan well. Start placing sheets of phyllo dough in the pan, brushing each one lightly with melted butter. Repeat this until you have about 6 sheets layered at the bottom. Make sure they’re covered but not too thick!
4. First Baklava Nut Layer:
Spread roughly half of your nut mixture evenly over the phyllo layers in the pan. This will create a lovely texture layer!
5. Add the Cheesecake Batter:
In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla until it’s creamy and smooth. Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and flour until everything is combined. Pour this delicious filling over the nut layer in your pan.
6. Top with Baklava Nuts and Phyllo:
Now, sprinkle the remaining nut mixture over the cheesecake filling. Take another 4-6 sheets of phyllo and layer them on top, brushing each with melted butter like before. This will give your cheesecake that classic baklava top!
7. Bake the Cheesecake:
Place your springform pan on a baking sheet to catch any drips. Bake it in the preheated oven for about 50-60 minutes. You want the top to be golden and the cheesecake to be set but with a slight jiggle in the middle.
8. Add Honey Syrup:
Once baked, carefully pour the cooled honey syrup over the hot baklava cheesecake. Let the syrup soak in—it adds incredible flavor!
9. Cool and Chill:
Allow it to cool at room temperature for about an hour. Then, cover it and pop it in the fridge for at least 4 hours or overnight. This step helps the flavors meld beautifully!
10. Decorate and Serve:
Before serving, sprinkle the chopped pistachios over the top. If you fancy it, add some edible rose petals for a lovely touch. Slice carefully and get ready to enjoy a slice of this delightful fusion of creamy cheesecake and flaky baklava!
Enjoy your delicious homemade Baklava Cheesecake!
Can I Use Store-Bought Phyllo Dough?
Absolutely! Store-bought phyllo dough is a time-saver, and it works perfectly for this recipe. Just make sure to thaw it in the refrigerator overnight or at room temperature before using.
How Should I Store Leftover Baklava Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It’s best enjoyed chilled, so feel free to slice and serve directly from the fridge!
Can I Substitute the Nuts in This Recipe?
Yes! While the mix of pistachios, walnuts, and almonds adds great flavor, you can substitute with your preferred nuts or even seeds if you have allergies. Just keep the total amount the same for the best texture.
What Is the Best Way to Serve This Cheesecake?
Serve it chilled, garnished with chopped pistachios and optional rose petals for a beautiful presentation. It pairs wonderfully with a scoop of yogurt or a drizzle of additional honey if you like a touch more sweetness!