Baklava Cheesecake Recipe

Rating 5.0
| 1
| Last Updated on May 22, 2024
Baklava cheesecake is the fusion dessert of your dreams. Crispy phyllo, lusciously creamy filling, toasted nuts and sweet honey syrup combine for a stunning and indulgent treat that is sure to impress.
Utensils Dessert
Globe New American
25
ingredients
18
steps
390
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
12
For the Honey Syrup
1 cup(s)
water
1 1/4 cup(s)
granulated sugar
1/3 cup(s)
honey
1
pinch of salt
1
stick of cinnamon
2 tbsp
freshly squeezed lemon juice
1 tbsp
lemon zest
1 tsp
ground cinnamon
1/2 tbsp
rose water, optional
For the Toasted Nut Mixture
1 cup(s)
walnuts
1 cup(s)
pistachios
3/4 cup(s)
honey syrup, see above
1
pinch of salt
For the Phyllo Crust and Rosettes
16
phyllo sheets
8 tbsp
salted butter, melted
edible dried rose petals, for topping
For the Baklava Cheesecake Filling
24 oz
cream cheese, room temperature
1 cup(s)
granulated sugar
2 tbsp
honey
1/2 tsp
salt
1 tsp
vanilla extract
1/2 tsp
ground cinnamon
3
large eggs
1/2 cup(s)
heavy cream, room temperature
1/2 cup(s)
plain full-fat Greek yogurt
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Directions 18 steps | 390 Minutes

Step 1

Prepare the honey syrup. In a small saucepan over medium heat, whisk together the water, granulated sugar, honey, salt and cinnamon. Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes.

Baklava Cheesecake Recipe: Prepare the honey syrup.
Step 2

After 10 minutes, add the lemon juice and lemon zest. Simmer for an additional 10 minutes. 

Baklava Cheesecake Recipe: After 10 minutes, add the lemon juice and lemon zest.
Step 3

Use a fine mesh strainer to strain the honey syrup and stir in the ground cinnamon and rose water, if using. 

Baklava Cheesecake Recipe: Use a fine mesh strainer to strain the honey syrup and stir in the ground cinnamon and rose water, if using.
Step 4

Prepare the nut mixture. Preheat the oven to 350°F. Place the pistachios and walnuts on a sheet pan and toast until lightly fragrant, about 5 minutes. Reduce the oven to 325°F.

Baklava Cheesecake Recipe: Prepare the nut mixture.
Step 5

Transfer the nuts to a food processor and pulse until the nuts are finely chopped. (See notes 1.)  

Baklava Cheesecake Recipe: Transfer the nuts to a food processor and pulse until the nuts are finely chopped.
Step 6

In a small bowl, combine the 1½ cups of the chopped nuts and ¾ cup of the honey syrup. Reserve the remaining nuts and honey syrup for later use.

Baklava Cheesecake Recipe: In a small bowl, combine the 1½ cups of the chopped nuts and ¾ cup of the honey syrup.
Step 7

Prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, beat the cream cheese until smooth. Add the granulated sugar, honey and salt and mix until combined. 

Baklava Cheesecake Recipe: Prepare the cheesecake filling.
Step 8

Mix in the vanilla extract and ground cinnamon. 

Baklava Cheesecake Recipe: Mix in the vanilla extract and ground cinnamon.
Step 9

Mix in the eggs one at a time, scraping down the sides of the bowl after each addition. 

Baklava Cheesecake Recipe: Mix in the eggs one at a time, scraping down the sides of the bowl after each addition.
Step 10

Reduce the mixer speed to low and add the heavy cream cream and yogurt. Set aside.

Baklava Cheesecake Recipe: Reduce the mixer speed to low and add the heavy cream cream and yogurt.
Step 11

Prepare the phyllo crust. Grease an 8-inch springform pan that is at least 3 inches high. Wrap the bottom of the pan with aluminum foil forming a tight seal. This will prevent water from seeping into the cheesecake. Brush a phyllo sheet with butter, fold it in half and line the inside of the springform pan. Repeat with about ten more phyllo sheets until the entire sides and bottom of the pan are covered. Cover and refrigerate the remaining phyllo sheets. (See notes 2.)

Baklava Cheesecake Recipe: Prepare the phyllo crust.
Step 12

Spread half of the nut mixture to the bottom of the springform pan and press down with a spoon. 

Baklava Cheesecake Recipe: Spread half of the nut mixture to the bottom of the springform pan and press down with a spoon.
Step 13

Top with the cheesecake mixture. Add the remaining half of the nut mixture to the top. 

Baklava Cheesecake Recipe: Top with the cheesecake mixture.
Step 14

Gently fold the overhanging phyllo dough onto the cheesecake.

Baklava Cheesecake Recipe: Gently fold the overhanging phyllo dough onto the cheesecake.
Step 15

Move the springform pan into a roasting pan. Transfer the roasting pan to the oven and fill the roasting pan with hot water until it comes up halfway up the sides of the springform pan. Bake for 90 minutes. 

Baklava Cheesecake Recipe: Move the springform pan into a roasting pan.
Step 16

At the 60-minute mark, prepare the phyllo rosettes. Brush a phyllo sheet with the remaining melted butter. Scrunch from the outside to the inside to create rosettes. Repeat until you have enough rosettes to cover the top of the cheesecake, about three to four. Open the oven door and slowly side the cheesecake to the edge of the rack. Top the cheesecake with the rosettes and return the cheesecake to the center to continue baking. (You should have about 15 of the 90 minutes left.)

Baklava Cheesecake Recipe: At the 60-minute mark, prepare the phyllo rosettes.
Step 17

After 90 minutes, turn off the heat. Slightly keep the door of the oven open with a wooden spoon and let cool for 1 hour. Remove the cheesecake from the oven and cool completely. Refrigerate the cheesecake for at least 4 hours or overnight.

Baklava Cheesecake Recipe: After 90 minutes, turn off the heat.
Step 18

Drizzle the top of the cheesecake with the leftover syrup. Decoratively scatter the chopped nuts and rose petals. Place the remaining syrup in a bowl to serve with the cheesecake. Enjoy!

Baklava Cheesecake Recipe: Drizzle the top of the cheesecake with the leftover syrup.

Notes:

  1. Be sure not to over-process the nuts or you will end up with a nut flour.
  2. While working with the phyllo sheets, keep them covered with a damp towel to keep them from drying out.

Nutrition Per Serving
View All
CALORIES
625
FAT
45.3 g
PROTEIN
11.7 g
CARBS
46.9 g
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1 Comments
1 Comments
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Carmela G.

Carmela

Cozymeal Team Member

04 Mar 2024

This dish/recipe can surely impress anyone who would try it. Perfect for the family and gatherings.

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