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Baklava Cheesecake

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This baklava cheesecake combines the crunchy, nutty layers of baklava with the rich creaminess of cheesecake, finished with a honey syrup for an indulgent, show-stopping dessert. Perfect for holidays or special gatherings, it’s easier to make than it looks and guaranteed to impress.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes (plus overnight chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern Fusion
  • Diet: Vegetarian

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)

Instructions

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

Notes

  • Try walnuts or hazelnuts instead of pistachios or pecans.
  • Infuse syrup with orange peel, rose water, or cardamom for extra flavor.
  • Swap sour cream for labneh or full-fat Greek yogurt for tanginess.
  • Add a drizzle of chocolate syrup for indulgence.
  • Make mini versions in muffin tins for individual servings.
  • Phyllo must be thawed overnight in the fridge and kept covered while working.

Nutrition

Find it online: https://cheftinaskitchen.com/baklava-cheesecake/