Name: Baklava Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 20 sheets phyllo dough; 1 cup pistachios (finely chopped); 3/4 cup walnuts (finely chopped); 4 1/2 tablespoons granulated sugar; 3/4 teaspoon ground cinnamon; 1 cup unsalted butter (melted); 16 ounces cream cheese (softened); 1 cup granulated sugar; 1/4 teaspoon fine sea salt; 1 1/2 teaspoons pure vanilla extract; 1/2 cup sour cream; 1 tablespoon fresh lemon juice; 2 large eggs (room temperature); 1/2 cup granulated sugar ((for syrup)); 1/3 cup water; 1/3 cup honey; Lemon juice ((a few drops, optional))

Imagine a dessert that beautifully marries the rich, creamy texture of cheesecake with the delicate, flaky layers of baklava. This Baklava Cheesecake is a stunning fusion that will undoubtedly impress your friends and family. With a luscious filling encased in crispy phyllo dough and topped with a sweet syrup, this dessert is a feast for the senses. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cheesecake is worth every bite.

Why This Recipe is a Keeper

This Baklava Cheesecake is a keeper for so many reasons. First and foremost, it’s a unique twist on two classic desserts. The contrast between the creamy, smooth cheesecake and the crunchy, nutty baklava layers creates a delightful texture that you won’t find in traditional cheesecakes. Plus, the aromatic spices and honey bring a warmth and depth of flavor that elevate this dessert to another level. It’s not just visually stunning; it’s a treat that will have everyone asking for seconds!

Your Shopping Guide

Before you begin, here’s what you’ll need to gather from your local grocery store:

20 sheets of phyllo dough
1 cup pistachios, finely chopped
3/4 cup walnuts, finely chopped
4 1/2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream
1 tablespoon fresh lemon juice
2 large eggs, room temperature
1/2 cup granulated sugar (for syrup)
1/3 cup water
1/3 cup honey
Lemon juice (a few drops, optional)

Appliances & Accessories

To make your Baklava Cheesecake, you’ll need a few key appliances and accessories:

9-inch springform pan: Perfect for cheesecakes to ensure easy removal.
Mixing bowls: For mixing your cheesecake filling and the nut mixture.
Baking sheet: To catch any drips while the cheesecake bakes.
Pastry brush: Ideal for applying melted butter to the phyllo dough.
Electric mixer: To beat the cream cheese and incorporate air for a lighter texture.

Method: Baklava Cheesecake

Step 1: Prepare the Phyllo Base

Start by preheating your oven to 350°F (175°C). Grease your springform pan with a little melted butter. Take one sheet of phyllo dough and lay it flat in the pan, brushing it lightly with melted butter. Repeat this process, layering 10 sheets of phyllo, brushing each sheet with butter as you go.

Step 2: Make the Nut Mixture

In a mixing bowl, combine the finely chopped pistachios, walnuts, 4 1/2 tablespoons of sugar, and ground cinnamon. Mix well until combined.

Step 3: Add the Nut Layer

Sprinkle half of the nut mixture evenly over the layered phyllo in the springform pan. Lay down another 5 sheets of phyllo, each brushed with melted butter, on top of the nuts.

Step 4: Prepare the Cheesecake Filling

In another bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar, sea salt, and vanilla extract. Mix until combined. Then add in the sour cream and lemon juice, mixing until smooth. Finally, incorporate the eggs one at a time, ensuring each is fully blended before adding the next.

Step 5: Assemble the Cheesecake

Pour the cheesecake filling over the phyllo layers in the springform pan. Spread it out evenly with a spatula.

Step 6: Finish with Phyllo Layers

Sprinkle the remaining nut mixture on top of the cheesecake filling. Lay down another 5 sheets of phyllo, brushing each with melted butter.

Step 7: Bake the Cheesecake

Bake in the preheated oven for about 50-60 minutes, or until the filling is set and the top is lightly golden. The edges may puff up slightly, but that’s perfectly normal!

Step 8: Make the Honey Syrup

While the cheesecake is baking, prepare the syrup. In a small saucepan, combine 1/2 cup granulated sugar, water, honey, and a few drops of lemon juice if desired. Heat over medium until the sugar dissolves, then reduce to low and simmer for about 10 minutes. Remove from heat and let it cool.

Step 9: Cool and Serve

Once the cheesecake is done baking, remove it from the oven and let it cool in the pan for about 30 minutes. Then, drizzle the honey syrup over the top while it’s still warm. Allow it to cool completely before refrigerating for at least 4 hours or overnight. When ready to serve, remove the sides of the springform pan and slice into wedges.

International Equivalents

1 cup = 240 mL
1 tablespoon = 15 mL
1 teaspoon = 5 mL
1 ounce = 28.35 grams

Little Things that Matter

Ensure the cream cheese is at room temperature for easy mixing.
Don’t skip the resting and cooling time; it helps the cheesecake set perfectly.
Store any leftovers in an airtight container in the refrigerator.
Feel free to experiment with different nuts if you prefer!

Prep Ahead & Store

You can prepare the Baklava Cheesecake a day in advance. Just cover it tightly with plastic wrap after it has cooled completely and refrigerate. The flavors meld beautifully overnight, making it even more delicious the next day. The cheesecake can be stored in the refrigerator for up to 5 days. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.

Ask & Learn

Can I substitute the nuts in the recipe?

Yes! While pistachios and walnuts give the baklava a traditional flavor, you can use almonds, pecans, or hazelnuts as alternatives based on your preference.

What can I use instead of sour cream?

If you don’t have sour cream, you can use Greek yogurt as a great substitute. It will add a similar tanginess and texture to the cheesecake.

Is there a way to make this Baklava Cheesecake vegan?

To make this cheesecake vegan, you can use a vegan cream cheese alternative, replace the eggs with a flaxseed egg or a commercial egg replacer, and substitute the butter with a plant-based alternative.

Can I make this cheesecake without phyllo dough?

If you prefer not to use phyllo dough, you can create a crust using crushed graham crackers or digestive biscuits mixed with melted butter as a simpler alternative.

In Closing

This Baklava Cheesecake is not just a dessert; it’s an experience that transports you to a world of rich flavors and textures. With its layers of creamy cheesecake and crunchy nut topping, it’s a delightful way to celebrate any occasion or simply to treat yourself. Whether you’re gathering with friends or enjoying a quiet evening at home, this cheesecake is bound to be the star of the show. Indulge in each bite, and don’t forget to share the recipe—because everyone deserves to enjoy this exquisite dessert!