Creamy Baklava Cheesecake

This Creamy Baklava Cheesecake is the ultimate fusion dessert, combining the rich, velvety texture of cheesecake with the crunchy, nutty layers of classic baklava. Drizzled with a sweet honey syrup and packed with warm spices, this show-stopping treat is perfect for special occasions, holidays, or whenever you crave something indulgent and unique.

Why You’ll Love This Recipe

  • Best of Both Worlds – Combines creamy cheesecake with crispy, nutty baklava layers.
  • Sweet & Nutty – Infused with honey, cinnamon, and toasted nuts for the perfect balance.
  • Impressive Yet Easy – Looks fancy but is simple to prepare with step-by-step guidance.
  • Make-Ahead Friendly – Can be made in advance and chilled for convenience.
  • Perfect for Special Occasions – A stunning dessert that’s sure to impress!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Baklava Crust:

  • Phyllo dough sheets
  • Melted butter
  • Chopped walnuts or pistachios
  • Ground cinnamon
  • Sugar

For the Cheesecake Filling:

  • Cream cheese, softened
  • Sugar
  • Eggs
  • Vanilla extract
  • Greek yogurt or sour cream
  • Lemon zest (optional, for freshness)

For the Honey Syrup:

  • Honey
  • Sugar
  • Water
  • Lemon juice
  • Cinnamon stick

Directions

Step 1: Prepare the Baklava Crust

  1. Preheat the Oven – Set to 325°F (163°C). Grease a springform pan.
  2. Layer the Phyllo Dough – Brush melted butter on each phyllo sheet and layer them in the pan, allowing excess to drape over the edges. Repeat with about 8-10 sheets.
  3. Add the Nut Mixture – In a bowl, mix chopped nuts, cinnamon, and sugar. Sprinkle half of this mixture over the phyllo layers.
  4. Repeat the Layers – Add another 5-6 buttered phyllo sheets, then sprinkle the remaining nut mixture. Top with another 5-6 layers of phyllo, buttering each one.

Step 2: Make the Cheesecake Filling

  1. Mix the Filling – In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, yogurt, and lemon zest.
  2. Pour Over the Crust – Carefully pour the cheesecake mixture over the baklava crust, smoothing the top.

Step 3: Bake the Cheesecake

  1. Bake – Place in the oven and bake for 50-60 minutes, or until the center is set but slightly jiggly.
  2. Cool & Chill – Let cool at room temperature, then refrigerate for at least 4 hours (or overnight) to set.

Step 4: Make the Honey Syrup

  1. Prepare the Syrup – In a saucepan, combine honey, sugar, water, lemon juice, and a cinnamon stick. Bring to a simmer and cook for 5 minutes. Remove the cinnamon stick and let the syrup cool slightly.
  2. Drizzle Over Cheesecake – Pour the warm honey syrup over the chilled cheesecake before serving.

Step 5: Serve & Enjoy

  1. Garnish – Top with extra chopped nuts and an extra drizzle of honey if desired. Slice and serve!

Servings and Timing

  • Servings: 10-12 slices
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Chilling Time: 4+ hours
  • Total Time: About 5 hours

Variations

  • Pistachio Baklava Cheesecake – Use pistachios instead of walnuts for a Mediterranean twist.
  • Chocolate Drizzle – Add melted dark chocolate on top for an extra indulgent touch.
  • Spiced Flavor – Add a pinch of nutmeg or cardamom to the nut mixture for depth.
  • Mini Cheesecakes – Use muffin tins for individual servings.
  • Orange Blossom Honey Syrup – Infuse the syrup with orange zest for a citrusy note.

Storage/Reheating

  • Refrigeration: Store in the fridge for up to 5 days in an airtight container.
  • Freezing: Wrap cheesecake slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
  • Serving Tip: Serve chilled or let sit at room temperature for 15 minutes before eating for the best texture.

FAQs

Can I use store-bought baklava for the crust?

Yes! Simply layer pre-made baklava at the bottom of your pan and pour the cheesecake batter over it.

How do I prevent my cheesecake from cracking?

Don’t overmix the batter, bake at a low temperature, and let it cool gradually before refrigerating.

Can I make this cheesecake without a springform pan?

Yes, but a springform pan makes it easier to remove. A deep pie dish or regular cake pan lined with parchment also works.

What type of nuts work best?

Walnuts, pistachios, or a mix of both are traditional for baklava, but pecans also work.

How do I cut clean slices?

Use a sharp knife, wiping it clean between slices for neat cuts.

Can I make this cheesecake ahead of time?

Yes! It’s best made a day in advance so the flavors can develop.

What’s the best way to drizzle the honey syrup?

Use a spoon or a squeeze bottle for even distribution.

Can I reduce the sweetness?

Yes, reduce the sugar in the cheesecake filling or use less syrup.

What can I serve with this cheesecake?

Pair it with coffee, tea, or fresh berries for a balanced dessert.

Can I make this gluten-free?

Yes! Use gluten-free phyllo dough or a gluten-free graham cracker crust.

Conclusion

This Creamy Baklava Cheesecake is a decadent fusion of crispy, nutty baklava and creamy cheesecake, all topped with a luscious honey syrup. This dessert is a true showstopper, perfect for celebrations or indulgent treats at home. Make it ahead, customize it to your taste, and enjoy a slice of this rich, delicious masterpiece!

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Creamy Baklava Cheesecake

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This Baklava Cheesecake is a dreamy fusion of classic Greek baklava and rich, creamy cheesecake. It features a buttery phyllo crust, layers of spiced nuts, a smooth cheesecake filling, and a sweet honey syrup drizzle—pure indulgence in every bite!

  • Author: Beth
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 5 hours
  • Yield: 1012 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek, Mediterranean

Ingredients

Scale

For the Phyllo Baklava Crust:

  • 10 sheets phyllo dough, thawed
  • ½ cup unsalted butter, melted
  • 1 cup chopped walnuts (or pistachios, almonds, or a mix)
  • 1 teaspoon cinnamon

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup granulated sugar
  • ¼ cup honey
  • ½ cup Greek yogurt (or sour cream)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

For the Honey Syrup:

  • ½ cup honey
  • ¼ cup water
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon lemon juice

Instructions

Step 1: Prepare the Baklava Crust

  1. Preheat Oven – Set oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Layer the Phyllo Dough – Brush butter on the bottom and sides of the pan.
    • Place one sheet of phyllo dough, allowing excess to hang over the edges.
    • Brush with butter, then layer another sheet. Repeat until all 10 sheets are stacked.
  3. Add the Nut Layer – Mix chopped nuts and cinnamon, then sprinkle evenly over the phyllo layers.
  4. Pre-Bake the Crust – Bake for 8-10 minutes, until lightly golden. Let cool slightly.

Step 2: Make the Cheesecake Filling

  1. Beat the Cream Cheese – In a large bowl, beat cream cheese, sugar, and honey until smooth.
  2. Add Remaining Ingredients – Mix in Greek yogurt, eggs, vanilla, and lemon juice until creamy.
  3. Pour Over the Crust – Spread the cheesecake batter evenly over the nut-filled phyllo crust.

Step 3: Bake the Cheesecake

  1. Water Bath Method – Wrap the springform pan in foil and place it in a larger pan with hot water halfway up the sides.
  2. Bake for 50-55 minutes – The center should be slightly jiggly but set. Turn off the oven and let it sit inside for 30 minutes.
  3. Cool Completely – Remove and cool at room temp for 1 hour, then refrigerate for at least 4 hours (overnight is best).

Step 4: Make the Honey Syrup

  1. Simmer the Syrup – In a small saucepan, combine honey, water, sugar, cinnamon, and lemon juice. Simmer for 5 minutes, stirring occasionally.
  2. Drizzle Over Cheesecake – Once the cheesecake is fully chilled, drizzle with the warm honey syrup.

Step 5: Serve & Enjoy!

  1. Garnish – Sprinkle with extra chopped nuts and a little cinnamon.
  2. Slice & Serve – Enjoy with an extra drizzle of honey!

Notes

  • Nut Variations: Use a mix of walnuts, pistachios, and almonds for traditional baklava flavors.
  • Extra Crispy Phyllo? Brush the top edges with more butter before baking.
  • No Water Bath? Bake at 325°F for 50 minutes, then cool gradually in the oven with the door cracked.

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