Why You’ll Love This Recipe

This Baklava Cheesecake is a perfect fusion of two beloved desserts—cheesecake and baklava. The phyllo pastry base brings a satisfying crunch and the signature flavors of baklava, while the cheesecake filling provides a smooth, creamy contrast. The honey and pistachio topping adds a luscious sweetness and texture that ties everything together. It’s an impressive dessert for any occasion and a unique twist on traditional cheesecake!

Ingredients

For the Base:

10 sheets of phyllo pastry (thawed)
Approx. 2 sticks unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds
1 tsp ground cinnamon
¼ tsp salt
2 Tbsp melted butter (for phyllo base)

For the Cheesecake Filling:

500g (2 packages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 tsp vanilla extract
1 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp corn starch
3 large eggs, room temperature
250g strained Greek yogurt (or sour cream)

For the Topping:

1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 Tbsp lemon juice
Splash of rosewater

For Garnish:

More honey (for drizzling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Base

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Nut Mixture:
- In a food processor, pulse the roasted walnuts and roasted almonds until finely chopped.
- Add ground cinnamon and salt to the nut mixture and pulse a few more times to combine.
Prepare the Phyllo Base:
- Brush the bottom of a springform pan with melted butter.
- Lay the phyllo sheets on the base of the pan, one at a time, brushing each sheet with melted butter before layering the next sheet. Repeat until you have layered all 10 sheets.
- Sprinkle the nut mixture evenly over the phyllo pastry, pressing it gently into the pastry.
Bake the Phyllo Base:
- Bake the phyllo base in the preheated oven for 10-12 minutes or until golden and crisp. Remove from the oven and set aside to cool.

Prepare the Cheesecake Filling

Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the pinch of salt, vanilla extract, lemon zest, and lemon juice. Mix well.
- Add the corn starch and beat until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition.
- Finally, add the strained Greek yogurt (or sour cream) and mix until smooth.
Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled phyllo base in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake:
- Bake the cheesecake at 350°F (175°C) for 40-45 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour. This will help prevent cracking.
- After 1 hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to set.

Prepare the Topping

Make the Honey Syrup:
- In a small saucepan, combine the honey, lemon juice, and rosewater. Heat over medium-low heat, stirring occasionally, until the honey is warm and the ingredients are well combined. Remove from heat and set aside.
Prepare the Pistachios:
- Coarsely chop the pistachios and set aside for topping the cheesecake.

Assemble and Garnish

Top the Cheesecake:
- Once the cheesecake has set, remove it from the refrigerator.
- Drizzle the honey syrup evenly over the top of the cheesecake.
- Sprinkle the chopped pistachios over the cheesecake.
Garnish with Honey:
- For an extra touch of sweetness, drizzle more honey over the pistachio topping just before serving.
Serve:
- Slice and serve chilled, enjoying the combination of creamy cheesecake, crunchy phyllo, and aromatic honey-pistachio topping.

Servings and Timing

Servings: This recipe makes approximately 12 slices.
Prep Time: 30 minutes (plus chilling time)
Cook Time: 50 minutes
Cooling Time: 1 hour (plus 4 hours or overnight chilling)
Total Time: 6 hours (including chilling)

Variations

Add More Spices: For extra warmth, you can add ground cardamom or nutmeg to the nut mixture in the crust.
Chocolate Drizzle: For a more indulgent dessert, drizzle melted dark chocolate over the top of the pistachios.
Fruit Addition: Add fresh fruit such as pomegranate seeds or berries to the topping for a burst of freshness and color.

Storage/Reheating

Storage: Store the Baklava Cheesecake in the refrigerator for up to 5 days. Be sure to cover it tightly to preserve the freshness.
Reheating: This cheesecake is best served cold. Let it sit at room temperature for 10-15 minutes before serving for the best flavor and texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. It needs to chill for several hours to set, so preparing it the day before is ideal.

Can I substitute the phyllo pastry with something else?

If you’re unable to find phyllo pastry, you can use a graham cracker crust or a traditional pie crust. However, the phyllo base gives this cheesecake its signature baklava flavor and texture.

Can I make this cheesecake gluten-free?

Yes! You can make this cheesecake gluten-free by using a gluten-free crust alternative, like ground almonds or gluten-free crackers, in place of the phyllo base.

What if I don’t have rosewater?

If you don’t have rosewater, you can omit it or substitute it with a few drops of orange blossom water for a different but still floral flavor.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overbaking the cheesecake. It should be set around the edges but still slightly jiggly in the center. Let the cheesecake cool slowly in the oven, and refrigerate it after it has cooled to room temperature.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Can I make this cheesecake without pistachios?

Yes, you can use other nuts like chopped walnuts or almonds for the topping. However, pistachios are traditional for baklava, so they provide the best flavor pairing.

Conclusion

Baklava Cheesecake is a perfect fusion of two classic desserts, creating a delightful balance of textures and flavors. The buttery phyllo base, smooth cream cheese filling, and sweet honey-pistachio topping make this dessert a true showstopper. Whether you’re serving it for a special occasion or a cozy dinner, this cheesecake will surely become a favorite! Enjoy every bite of this rich, indulgent treat.

Baklava Cheesecake

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Author: Julia
Total Time: 6 hours (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

This Baklava Cheesecake combines the rich flavors of baklava with the creamy indulgence of cheesecake. Featuring a buttery phyllo pastry base, smooth cream cheese filling, and a honey-pistachio topping, it’s a stunning dessert that will impress at any occasion.

Instructions

Prepare the Base:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Nut Mixture:
In a food processor, pulse the roasted walnuts and roasted almonds until finely chopped.
Add ground cinnamon and salt to the nut mixture and pulse a few more times to combine.
Prepare the Phyllo Base:
Brush the bottom of a springform pan with melted butter.
Lay the phyllo sheets on the base, one at a time, brushing each sheet with melted butter before layering the next. Repeat until all 10 sheets are layered.
Sprinkle the nut mixture evenly over the phyllo pastry, pressing it gently into the pastry.
Bake the Phyllo Base:
Bake the phyllo base in the preheated oven for 10-12 minutes or until golden and crisp. Remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the pinch of salt, vanilla extract, lemon zest, and lemon juice. Mix well.
Add the corn starch and beat until fully incorporated.
Add the eggs, one at a time, mixing well after each addition.
Finally, add the strained Greek yogurt (or sour cream) and mix until smooth.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled phyllo base in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake:
Bake the cheesecake at 350°F (175°C) for 40-45 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour to help prevent cracking.
After 1 hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
Prepare the Topping:
Make the Honey Syrup:
In a small saucepan, combine the honey, lemon juice, and rosewater. Heat over medium-low heat, stirring occasionally, until the honey is warm and the ingredients are well combined. Remove from heat and set aside.
Prepare the Pistachios:
Coarsely chop the pistachios and set them aside for topping the cheesecake.
Assemble and Garnish:
Top the Cheesecake:
Once the cheesecake has set, remove it from the refrigerator.
Drizzle the honey syrup evenly over the top of the cheesecake.
Sprinkle the chopped pistachios over the cheesecake.
Garnish with Honey:
For an extra touch of sweetness, drizzle more honey over the pistachio topping just before serving.
Serve:
Slice and serve chilled, enjoying the combination of creamy cheesecake, crunchy phyllo, and aromatic honey-pistachio topping.

Notes

Variations:

Add More Spices: Add ground cardamom or nutmeg to the nut mixture in the crust for extra warmth.

Chocolate Drizzle: Drizzle melted dark chocolate over the pistachios for a more indulgent dessert.

Fruit Addition: Add fresh fruit such as pomegranate seeds or berries to the topping for a burst of color.

Storage: Store the Baklava Cheesecake in the refrigerator for up to 5 days. Be sure to cover it tightly to preserve freshness.

Reheating: Best served cold. Let it sit at room temperature for 10-15 minutes before serving for the best flavor and texture.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert, Cheesecake
Method: Baking
Cuisine: Fusion (Greek + Middle Eastern)