Baklava Cheesecake

Indulge in the ultimate fusion dessert with this Baklava Cheesecake—an irresistible blend of creamy cheesecake and the nutty, flaky decadence of classic baklava. Layers of buttery phyllo dough encase a velvety cream cheese filling, while a spiced medley of chopped walnuts, pistachios, and cinnamon adds delightful crunch and warmth. Finished with a drizzle of honey-lemon syrup that seeps into every layer and a sprinkle of nuts for texture, this show-stopping dessert is a perfect harmony of rich flavors and textures. Ideal for holidays, celebrations, or whenever you're craving a unique twist on two beloved desserts, this Baklava Cheesecake is as gorgeous as it is delicious. With its buttery layers, aromatic spices, and melt-in-your-mouth cheesecake filling, this recipe will quickly become a favorite centerpiece.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 10 sheets phyllo dough
• 1 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 0.75 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup chopped walnuts
• 1 cup chopped pistachios
• 1 tsp ground cinnamon
• 0.5 cup honey
• 0.25 cup water
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

Lay out the phyllo dough and cover it with a damp kitchen towel to prevent drying out. Brush one sheet of phyllo with melted butter and carefully place it into the springform pan, letting the excess hang over the sides. Repeat with 7 more sheets, buttering each before layering. Rotate the sheets slightly to ensure the entire pan is evenly covered.

Step 3

In a medium bowl, mix the chopped walnuts, chopped pistachios, and ground cinnamon. Spread half of this nut mixture evenly over the phyllo layers.

Step 4

Layer 2 more sheets of buttered phyllo over the nuts in the same fashion.

Step 5

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix to incorporate.

Step 6

Add the eggs one at a time, beating well after each addition. Pour the cheesecake filling into the prepared pan over the phyllo dough and nuts.

Step 7

Fold the overhanging phyllo dough over the top of the cheesecake filling. Brush sheets with butter if needed to adhere.

Step 8

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow it to cool to room temperature.

Step 9

While the cheesecake cools, prepare the syrup by combining honey, water, lemon juice, and lemon zest in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Cool the syrup slightly.

Step 10

Once the cheesecake has cooled, remove it from the springform pan. Drizzle the honey-lemon syrup evenly over the top of the cheesecake, allowing it to seep into the edges.

Step 11

Sprinkle the remaining nut mixture over the cheesecake for garnish and dust lightly with powdered sugar.

Step 12

Refrigerate the cheesecake for at least 4 hours or overnight before serving. Slice and enjoy this decadent Baklava Cheesecake!

Nutrition Facts

Serving size	1654.4 grams (1654.4g)

Amount per serving	% Daily Value*
Calories	6602

Total Fat 508.30g	652%
Saturated Fat 235.50g	1178%
Polyunsaturated Fat 0.00g
Cholesterol 1577mg	526%
Sodium 2855mg	124%
Total Carbohydrate 454.60g	165%
Dietary Fiber 30.90g	110%
Total Sugars 293.50g
Protein 111.40g	223%

Vitamin D 123IU	615%
Calcium 851mg	65%
Iron 16mg	91%
Potassium 2730mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 6.5%

Carbs: 26.6%