Baklava and cheesecake—two beloved desserts from very different culinary traditions—come together in this rich, indulgent fusion: Baklava Cheesecake. This elegant dessert layers crisp, buttery phyllo dough and spiced nuts over a creamy, tangy cheesecake base, finished with a sweet honey syrup that seeps into every bite. The result? A show-stopping treat that’s equal parts crunchy, creamy, nutty, and sweet.

This article will guide you step by step through making baklava cheesecake, from preparing the base to glazing with syrup. Whether you’re impressing guests at a dinner party or elevating your own dessert game, this dish is guaranteed to delight.

Ingredients

For the Nut Filling:

1 ½ cups walnuts, finely chopped
1 ½ cups pistachios, finely chopped
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ cup granulated sugar

For the Phyllo Crust and Layers:

1 package (16 oz) phyllo dough, thawed
1 cup (2 sticks) unsalted butter, melted
Damp towel (to cover phyllo while working)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
½ cup sour cream
3 large eggs
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
Pinch of salt

For the Honey Syrup:

½ cup honey
¼ cup water
2 tablespoons lemon juice
1 cinnamon stick
2–3 strips lemon zest

Instructions

Step 1: Prepare the Nut Filling

In a medium bowl, combine chopped walnuts, pistachios, cinnamon, cardamom, cloves, and sugar.
Set aside while you prepare the crust and filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and fluffy using a hand or stand mixer.
Add the sugar and mix well.
Incorporate the sour cream, eggs (one at a time), lemon juice, vanilla, salt, and cornstarch.
Beat until just combined and no lumps remain. Do not overmix, as this can create air bubbles.

Step 3: Layer the Phyllo Dough

Preheat your oven to 325°F (160°C).
Grease a 9-inch springform pan with melted butter.
Lay the first sheet of phyllo into the pan, allowing excess to hang over the sides. Brush with melted butter.
Repeat layering 8 more sheets, each brushed with butter and rotated slightly for even coverage.
Sprinkle half the nut mixture over the phyllo base.

Step 4: Add the Cheesecake Layer

Gently pour the cheesecake filling over the nuts.
Smooth the top with a spatula for even baking.

Step 5: Top with More Phyllo and Nuts

Layer 8 more phyllo sheets over the cheesecake filling, again brushing each with butter.
Sprinkle the remaining nut mixture on top.
Add 4–6 final sheets of phyllo, brushing with butter as you go.
Gently fold overhanging phyllo inward to create a crimped edge.

Step 6: Bake

Bake in the center of the oven for 1 hour 15 minutes, or until the center is just set and the top is golden brown.
Turn off the oven and let the cheesecake rest inside for 30 minutes with the door slightly open.
Remove and allow to cool completely at room temperature, then refrigerate for at least 6 hours (preferably overnight).

Step 7: Prepare the Honey Syrup

In a small saucepan, combine honey, water, lemon juice, cinnamon stick, and lemon zest.
Bring to a boil, then reduce to a simmer for 10 minutes until slightly thickened.
Remove from heat, discard zest and cinnamon stick, and cool slightly.

Step 8: Finish the Cheesecake

Once the cheesecake is chilled, remove from the springform pan and transfer to a serving plate.
Drizzle the cooled syrup generously over the top.
Garnish with crushed pistachios or edible rose petals if desired.

Helpful Tips

Use fresh phyllo dough: Dry or cracked phyllo can ruin the layers. Keep it covered with a damp towel while working to prevent it from drying out.
Don’t overmix the filling: Overbeating can add air, causing the cheesecake to crack.
Bake in a water bath: For extra creaminess and to prevent cracks, wrap the pan in foil and place it in a roasting pan filled with hot water during baking.
Cool gradually: Sudden changes in temperature can cause the cheesecake to sink or crack.

Conservation and Storage

To keep your baklava cheesecake fresh:

Refrigerate: Store in an airtight container or wrap with plastic wrap. It will stay fresh in the fridge for up to 5 days.
Freeze: You can freeze individual slices (without syrup) for up to 2 months. Wrap tightly in plastic and foil, then thaw overnight in the fridge before serving.
Add syrup before serving: If freezing, hold off on the honey syrup until just before serving for best texture.

Variations

Nut Choices:

Try almonds or hazelnuts for a different twist.
Use all pistachios for a vibrant green hue and classic Middle Eastern flavor.

Flavor Enhancements:

Add a teaspoon of orange blossom water or rose water to the syrup for a floral aroma.
Infuse the filling with a bit of cardamom or citrus zest for a subtle spice.

Mini Baklava Cheesecakes:

Use a muffin tin lined with cupcake liners and follow the same layering process for personal-sized servings. Bake for about 25–30 minutes.

Crust Alternative:

Substitute a graham cracker crust for a simpler version, but note it will lose the flaky baklava texture.

Serving Suggestions

Baklava cheesecake is rich, so small slices go a long way. Serve with:

A dollop of whipped cream or mascarpone.
Fresh fruit like strawberries or pomegranate seeds.
Turkish coffee, espresso, or mint tea to balance the sweetness.
A drizzle of extra honey for guests with a sweet tooth.

This dessert is perfect for festive gatherings, holidays, or any special occasion when you want to make a lasting impression.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Absolutely! In fact, this dessert tastes even better after resting overnight in the fridge. Add the syrup the next day for a crisp finish.

Q: Can I use store-bought baklava?
A: You could, but it won’t have the same creamy center. This recipe gives you full control over flavor and texture.

Q: What if my cheesecake cracks?
A: No problem! The top phyllo and syrup layer will cover most imperfections.

Q: Can I make it gluten-free?
A: Yes, use gluten-free phyllo dough and ensure all other ingredients (like cornstarch) are certified gluten-free.

Conclusion

Baklava cheesecake is a fusion dessert that brings together the best of both worlds: the crispy, spiced nut layers of baklava and the rich, creamy depth of cheesecake. Each bite offers contrasting textures and complex flavors—sweet, tangy, nutty, and buttery.

This recipe isn’t just a conversation piece; it’s a celebration of culinary creativity. While it takes some time and care to prepare, the results are absolutely worth it. You can customize it with different nuts or flavor infusions, make it ahead, or scale it into minis for individual servings.

Baklava Cheesecake

Author: Melanie
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Perfect for holidays, dinner parties, or special occasions, this showstopping dessert delivers layers of texture and flavor that wow with every bite. Whether you’re a cheesecake lover, a baklava fan, or both, this unique dessert is guaranteed to impress.

Ingredients

Scale

1 ½ cups walnuts, finely chopped

1 ½ cups pistachios, finely chopped

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ cup granulated sugar

🧈 For the Phyllo Crust and Layers:

1 package (16 oz) phyllo dough, thawed

1 cup (2 sticks) unsalted butter, melted

1 damp kitchen towel (to cover phyllo while working)

🍰 For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

½ cup sour cream

3 large eggs

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

Pinch of salt

🍯 For the Honey Syrup:

½ cup honey

¼ cup water

2 tablespoons lemon juice

1 cinnamon stick

2–3 strips lemon zest

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Nut Filling

In a bowl, mix together:
- 1½ cups chopped walnuts
- 1½ cups chopped pistachios
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ cup granulated sugar
Set aside. This spiced nut blend adds crunch and warm flavor layers.

Make the Cheesecake Filling

Using a stand or hand mixer, beat 3 packages of softened cream cheese until smooth.
Add ¾ cup granulated sugar and beat until well combined.
Mix in ½ cup sour cream, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, and a pinch of salt.
Add 3 eggs, one at a time, beating just until incorporated. Scrape down the sides and avoid overmixing.

Notes

Use room temperature ingredients for the cheesecake filling to ensure a smooth, lump-free texture.

Handle phyllo with care: Keep the dough covered with a damp towel while working to prevent it from drying out and tearing.

Don’t skip the syrup: The honey-lemon syrup adds moisture and that signature baklava sweetness. Drizzle right before serving to keep the top crisp.

Chill thoroughly: For best texture and clean slices, refrigerate the cheesecake overnight before cutting.

Prep Time: 40 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 29 g
Sodium: 210 mg
Fat: 36 g
Saturated Fat: 16 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 105 mg