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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!

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.

Find it online: https://ukfinda.com/creamy-baklava-cheesecake/