Here’s a Baklava Cheesecake recipe—a rich fusion of creamy cheesecake and flaky, nutty baklava flavors 🍰🥜
Baklava Cheesecake
Ingredients
Nut Layer
- 2 cups mixed nuts, finely chopped (walnuts, pistachios, almonds)
- ½ tsp cinnamon
- 2 tbsp sugar
- 3 tbsp melted butter
Phyllo Crust
- 8–10 sheets phyllo dough
- ½ cup unsalted butter, melted
Cheesecake Filling
- 680 g (24 oz) cream cheese, softened
- ¾ cup sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Honey Syrup
- ½ cup honey
- ¼ cup sugar
- ¼ cup water
- 1 tsp lemon juice
- ½ tsp orange blossom water or rose water (optional)
Instructions
- Prep
- Heat oven to 170°C / 325°F
- Grease a 9-inch springform pan
- Nut Layer
- Mix nuts, cinnamon, sugar, and butter
- Set aside
- Phyllo Crust
- Lay one sheet of phyllo in the pan, brushing with butter
- Repeat, rotating sheets for full coverage
- Spread half the nut mixture evenly on top
- Cheesecake Filling
- Beat cream cheese and sugar until smooth
- Add eggs one at a time
- Mix in sour cream, honey, vanilla, and lemon juice
- Pour filling over nut layer
- Sprinkle remaining nuts on top
- Bake
- Place pan in a water bath (optional but recommended)
- Bake 70–80 minutes, until center is slightly jiggly
- Turn oven off, crack door, cool 1 hour
- Refrigerate at least 4 hours or overnight
- Honey Syrup
- Simmer all syrup ingredients for 8–10 minutes
- Cool completely
- Finish
- Pour syrup over chilled cheesecake before serving
- Garnish with crushed pistachios
Tips
- For extra crunch, add a thin phyllo layer on top before baking
- Best flavor develops after chilling overnight
- Serve cold for clean slices
If you want a no-bake version, mini cheesecakes, or a more traditional baklava flavor profile, tell me and I’ll tailor it for you.
