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Baklava Cheesecake

A delightful fusion of creamy cheesecake and flaky baklava, topped with aromatic honey syrup. Perfect for special occasions or a treat for yourself.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert, Sweet Treat
Cuisine American, Mediterranean
Servings 12 servings
Calories 425 kcal

Ingredients
  

Crust Ingredients

  • 1 cup walnuts finely chopped for that crunchy texture
  • 1 cup pistachios finely chopped, adding a rich flavor
  • 1/2 cup melted butter the binding agent for your crust
  • 1/2 cup granulated sugar to sweeten the nut mixture
  • 1/2 teaspoon ground cinnamon for that warm spice aroma
  • 1 package phyllo dough about 12 sheets, the classic flaky layer

Filling Ingredients

  • 16 oz cream cheese softened, for a creamy filling
  • 1 cup sour cream adds tanginess to the cheesecake
  • 1 cup granulated sugar to sweeten the filling
  • 1 teaspoon vanilla extract for a fragrant touch
  • 3 large eggs to help set the cheesecake

Honey Syrup Ingredients

  • 1/2 cup honey a delicious topping
  • 1/4 cup water to make the syrup
  • 1/4 cup granulated sugar more sweetness for the syrup
  • 1 teaspoon vanilla extract extra flavor for the syrup
  • 1/4 teaspoon ground cinnamon enhances the syrup flavor

Instructions
 

Preparation

  • Preheat your oven to 350 degrees F (175 degrees C).
  • In a sizable bowl, mix the chopped walnuts, pistachios, melted butter, sugar, and ground cinnamon.
  • Brush a 9-inch springform pan with melted butter. Arrange 5 sheets of phyllo dough in the pan, brushing each layer with butter.
  • Spread the prepared nut mixture evenly over the phyllo layers, pressing down gently.
  • Bake the crust for 15-20 minutes, or until lightly golden.

Cheesecake Filling

  • In a large bowl, beat the softened cream cheese until smooth.
  • Add in sour cream, sugar, and vanilla extract, mixing until well combined.
  • Beat in the eggs one at a time, ensuring a creamy, lump-free mixture.
  • Pour the cheesecake filling over the cooled crust, spreading it evenly.
  • Gently fold the phyllo edges over the filling.

Final Baking

  • Bake for 45-50 minutes until the center is set but still has a slight jiggle.
  • In a saucepan, combine honey, water, sugar, vanilla, and cinnamon. Bring to a boil, then let simmer for about 10 minutes.
  • Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours.
  • Before serving, drizzle the honey syrup on top and sprinkle with extra chopped nuts if desired.

Notes

Ensure cream cheese is at room temperature before mixing for a smooth filling. This cheesecake holds well in the fridge for a couple of days.
Keyword Baklava, Baklava Cheesecake, Cheesecake, Dessert, Sweet Treat