Name: Baklava Cheesecake
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Middle Eastern Fusion
Ingredients: 20 phyllo sheets (227 g); 226 g ghee or melted butter; 1 cup pistachios, finely chopped or ground; 1 cup pecans, finely chopped or ground; 1/4 cup sugar (brown or granulated); 1 teaspoon ground cinnamon; 452 g cream cheese (two bricks); 1 cup granulated sugar (200 g); 1/2 teaspoon fine sea salt; 2 teaspoons pure vanilla extract; 1/2 cup sour cream or labneh (120 g); 2 teaspoons freshly squeezed lemon juice (optional); Zest of 1 lemon (optional); 2 large eggs, at room temperature; 1/2 cup sugar (100 g) (for syrup); 1/4 cup water (60 g) (for syrup); 1/4 cup honey (85 g) (for syrup); Few drops lemon juice (optional, for syrup)

Why You’ll Love This Recipe

If you love baklava and cheesecake, this recipe combines the best of both worlds. The crunchy, nutty layers balance beautifully with the rich cheesecake filling, while the honey syrup ties everything together with a sweet, aromatic finish. Despite its impressive look, it’s easier to make than you might think. This dessert is ideal for holidays, family gatherings, or anytime you want to wow your guests with something truly unique. Baklava Cheesecake

Ingredients

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

Baklava Crust:

20 phyllo sheets (227 g)
226 g ghee or melted butter
1 cup pistachios, finely chopped or ground
1 cup pecans, finely chopped or ground
¼ cup sugar (brown or granulated)
1 teaspoon ground cinnamon

Cheesecake Filling:

452 g cream cheese (two bricks)
1 cup granulated sugar (200 g)
½ teaspoon fine sea salt
2 teaspoons pure vanilla extract
½ cup sour cream or labneh (120 g)
2 teaspoons freshly squeezed lemon juice, plus zest of one lemon (optional)
2 large eggs, at room temperature

Honey Syrup:

½ cup sugar (100 g)
¼ cup water (60 g)
¼ cup honey (85 g)
A few drops of fresh lemon juice (optional)

Directions

Preheat oven to 325°F (160°C). Line the bottom of a 9 or 10-inch springform pan with parchment paper.
Prepare nut mixture: combine pistachios, pecans, sugar, and cinnamon in a bowl. Set aside.
Make the filling: Beat cream cheese, sugar, salt, and vanilla until smooth. Add sour cream, lemon juice, and zest (if using) and mix until combined. Add eggs and mix just until incorporated. Strain batter through a sieve to remove lumps.
Layer the phyllo crust: Warm the ghee if thick. Begin layering 10 sheets of phyllo in the pan, brushing each with ghee and overlapping in a circular pattern with edges hanging over the pan. Sprinkle with half the nut mixture. Add 5 more sheets of phyllo, brushing each with ghee, then add the remaining nuts. Finish with another 5 sheets of phyllo. Brush the top layer with ghee.
Pour cheesecake filling into the center of the crust. Scrunch up the overhanging phyllo into ruffles around the edges.
Bake for 60–70 minutes, until the cheesecake is set but jiggles slightly in the center.
While baking, prepare the syrup: simmer sugar, honey, and water for 5–7 minutes until slightly thickened. Remove from heat and stir in lemon juice if desired.
Immediately after baking, pour syrup over the cheesecake, focusing on the sides. Optionally, sprinkle with extra chopped nuts.
Cool completely, then refrigerate overnight before serving.

Servings and timing

This recipe yields about 12 servings. Prep time is 40 minutes, cook time is 1 hour, and total time is approximately 1 hour 40 minutes (plus overnight chilling).

Variations

Try walnuts or hazelnuts instead of pecans or pistachios.
Infuse the syrup with orange peel, rose water, or cardamom for a Middle Eastern twist.
Swap labneh for sour cream for a tangier filling.
Add a drizzle of chocolate syrup over the top for extra indulgence.
Make mini versions in muffin tins for individual servings.

Storage/Reheating

Store baklava cheesecake covered in the refrigerator for up to 5 days. Since it’s served cold, there’s no need to reheat. For longer storage, freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Do I need to thaw the phyllo dough before using?

Yes, phyllo should be thawed in the fridge overnight and kept covered with a damp towel while you work to prevent it from drying out.

Can I make baklava cheesecake ahead of time?

Absolutely. It’s best chilled overnight, making it perfect for preparing a day ahead.

Can I use butter instead of ghee?

Yes, melted butter works well, though ghee provides a slightly richer flavor.

How do I prevent phyllo from tearing?

Work quickly, keep sheets covered with a damp cloth, and don’t worry if a few tear—the layers make up for imperfections.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a good substitute.

What nuts are traditional for baklava?

Pistachios, walnuts, and pecans are most common, but you can use any combination you like.

Why do I need to strain the cheesecake batter?

Straining ensures a silky smooth filling without lumps of cream cheese.

How do I know when the cheesecake is done?

The center should jiggle slightly when shaken but not be liquid. It will set fully as it cools.

Can I make this recipe gluten-free?

Yes, use gluten-free phyllo dough, which is available in some specialty stores.

Should I serve baklava cheesecake warm or cold?

It should be served chilled, after setting overnight in the refrigerator.

Conclusion

Baklava cheesecake is a rich, decadent dessert that pairs the nutty, syrup-soaked layers of baklava with the creamy indulgence of cheesecake. Though it looks impressive, the steps are straightforward and the results are absolutely worth it. Whether for a holiday, special occasion, or just to treat yourself, this dessert is guaranteed to impress anyone lucky enough to share a slice.