This Baklava Cheesecake Recipe is the showstopper you’ve been looking for. It fuses two iconic desserts—rich, creamy cheesecake and flaky, nut-filled baklava—into one unforgettable treat. You get crunch, creaminess, sweetness, and warmth in every bite.
Let’s break down how to make this impressive but doable dessert.
Why You’ll Love This Baklava Cheesecake Recipe
- Texture Contrast: Crisp phyllo layers meet smooth cheesecake.
- Flavor Harmony: Honey syrup and spiced nuts add a warm, sweet depth.
- Eye-Catching Presentation: Perfect for impressing guests or elevating any celebration.
- Fusion at Its Finest: Middle Eastern flavors blended with American-style cheesecake.
Baklava Cheesecake Recipe
Ingredients You’ll Need
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup packed brown sugar
For the Baklava Nut Layer
- 1½ cups finely chopped pistachios and walnuts
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 2 tablespoons honey
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 cup Greek yogurt (or sour cream)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Phyllo Topping
- 6 to 8 sheets of phyllo dough
- ¼ cup melted butter
For the Honey Syrup
- ½ cup honey
- ¼ cup water
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
For Garnish
- Chopped pistachios
- Whipped cream or Greek yogurt (optional)
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Saucepan
- Pastry brush
- Oven-safe deep pan for water bath
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat your oven to 325°F.
- Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and brown sugar.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then set aside to cool.
Step 2: Add the Nutty Baklava Layer
- In a medium bowl, stir together chopped pistachios, walnuts, sugar, and cinnamon.
- Add melted butter and honey. Mix until coated.
- Spread evenly over the crust. Gently press it down to form a solid layer.
Step 3: Mix the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until completely smooth.
- Add the eggs one by one, mixing well after each addition.
- Blend in Greek yogurt (or sour cream), lemon juice, cornstarch, and vanilla.
- Pour the mixture over the nut layer, smoothing the top.
Step 4: Prepare for Baking
- Wrap the bottom of your springform pan in foil to prevent leaks.
- Place the pan in a larger, deep baking dish.
- Fill the outer pan with hot water to create a water bath.
- Bake for 60–70 minutes, or until the center is just slightly jiggly.
Step 5: Cool the Cheesecake
- Turn off the oven and crack the door open.
- Let the cheesecake rest inside for 1 hour.
- Remove it from the water bath and let cool to room temperature.
- Chill in the fridge for at least 6 hours, preferably overnight.
Step 6: Add the Phyllo Topping
- Preheat oven to 375°F.
- Layer phyllo sheets on a baking sheet, brushing each with melted butter.
- Stack 6 to 8 sheets and bake until golden and crisp, about 10–12 minutes.
- Break into large shards once cooled.
Step 7: Make the Honey Syrup
- In a small saucepan, combine honey, water, sugar, lemon juice, and cinnamon.
- Bring to a simmer and stir until sugar dissolves.
- Let it cook for 5–7 minutes, then remove from heat and cool.
Step 8: Assemble & Serve
- Top the chilled cheesecake with phyllo shards.
- Drizzle generously with honey syrup.
- Garnish with chopped pistachios and whipped cream or Greek yogurt.
Tips for Success
- Use room temperature cream cheese for a smooth filling.
- Don’t skip the water bath—it prevents cracks.
- Refrigerate overnight for the best texture and flavor.
- Handle phyllo carefully—it dries out fast. Keep it covered with a damp towel.
Make It Ahead
You can prepare this entire cheesecake a day or two in advance. Add the phyllo topping and honey drizzle just before serving to keep everything crisp.
Storage Tips
- Fridge: Store covered for up to 4 days.
- Freezer: Wrap slices individually and freeze for up to 1 month. Defrost overnight in the fridge.
Questions You Might Have / Baklava Cheesecake Recipe
Can I use just pistachios or just walnuts?
Absolutely. Stick with one nut or mix them to suit your taste.
Is phyllo necessary?
It adds the signature baklava crunch. But if you’re short on time, skip it and serve with honey syrup alone.
What if I don’t have a water bath?
Place a pan of hot water on the rack below the cheesecake. It’ll help mimic the same moist environment.
This Baklava Cheesecake Recipe is all about layers—of texture, flavor, and tradition. It’s a dessert that feels special but doesn’t require pastry chef skills. Just follow the steps, take your time, and let the ingredients shine.
Ready to impress your friends or just treat yourself?
Give this one a try. You might just create a new classic.
