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baklava cheesecake recipe

Discover the ultimate baklava cheesecake recipe blending creamy cheesecake with crispy phyllo and nuts soaked in honey syrup delight
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Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4 hours
Total Time: 5 hours 45 minutes
Servings: 12 people
Calories: 350kcal
Cost: $20 - $25

Equipment

  • 9-inch Springform Pan
  • Food Processor
  • Measuring Cups and Spoons
  • Mixing Bowls
  • Pastry Brush

Ingredients

  • 1 package phyllo dough
  • 2 pounds cream cheese at room temperature
  • 2 cups mixed nuts finely chopped (walnuts and pistachios)
  • 1 cup melted butter
  • 1 cup granulated sugar for the filling
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup honey for the syrup
  • 1/2 cup water for the syrup
  • 1/2 cup sugar for the syrup
  • 1-2 teaspoons cinnamon optional, for the nut mixture

Instructions

  • Thaw phyllo dough overnight in the refrigerator and let it sit at room temperature for 2 hours before use.
  • Prepare a 9-inch springform pan by wrapping the outside in aluminum foil and greasing the inside with butter.
  • Pulse walnuts and pistachios in a food processor until coarsely chopped, then mix in sugar and cinnamon; set aside.
  • Unroll phyllo dough and keep covered with a damp towel to prevent drying.
  • Melt the butter and keep it warm; use a pastry brush to apply a thin layer of butter on each phyllo sheet.
  • Layer 8-10 sheets of phyllo in the prepared pan, brushing each with melted butter.
  • Sprinkle about a third of the nut mixture over the phyllo layers and press down gently.
  • Beat cream cheese until smooth, then gradually add sugar and vanilla extract.
  • Add eggs one at a time, mixing just until combined to avoid incorporating too much air.
  • Pour half of the cheesecake batter over the nut layer, spreading it to the edges.
  • Add another third of the nut mixture on top of the cheesecake batter.
  • Pour the remaining cheesecake batter on top and smooth it with a spatula.
  • Layer another 8-10 sheets of phyllo on top, brushing each with butter and tucking in any overhanging edges.
  • Score the top phyllo layers into diamond or square shapes for easier slicing later.
  • Bake at 325°F for about 60 to 75 minutes until edges are golden and center jiggles slightly.
  • Prepare honey syrup by combining honey, water, and sugar in a saucepan; bring to a boil, then simmer for 10 minutes.
  • Add lemon juice to the syrup and let it cool slightly.
  • Once the cheesecake is done, let it cool at room temperature for 30 minutes, then pour half the warm honey syrup over it.
  • Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
  • Before serving, slice with a hot knife and drizzle remaining honey syrup over individual portions.

Notes

Make sure to let your cream cheese and eggs reach room temperature for a smoother batter. You can make the honey syrup and nut mixture ahead of time for convenience. For a vegan version, substitute cream cheese with cashew cream and eggs with aquafaba, and use vegan butter. If you prefer a lighter option, try using less sugar and more nuts. Serve with extra honey syrup and crushed pistachios on top for added flavor and presentation.

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 250mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 500IU | Calcium: 120mg | Iron: 1.5mg
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