Baklava Cheesecake is everything you love about Baklava but in cheesecake form! This Greek Baklava recipe is a perfect blend of buttery phyllo dough, sweet honey, crunchy nuts, and creamy rich cheesecake!
Making this Baklava cheesecake is a simple way to enjoy this sweet and classic dessert from the comfort of your own home. This easy baklava recipe is slight labor of love but it is one that is well worth it because every slice is simply heavenly.
What is Baked Baklava Cheesecake?
Baklava is a wonderful dessert that is typically associated to Greek restaurants and deli’s, but truthfully the origin has never really been pinpointed to one particular country. This sensational dish is usually reserved for special occasions in Greece, like weddings and even served at the church before the ceremony. It is a rich and sweet dessert that is highly regarded by the Greek’s and we also have grown to love it as well.
For our version of this delicious Baklava dessert, it is crispy layers of phyllo dough, layered together with a wonderfully spiced walnut and pistachio mixture to create a baklava crust. Then add in the sweet and smooth, creamy cheesecake filling topped with candied nuts for an absolutely delectable treat.
Baklava Cheesecake Ingredients
Crust
Nuts: You will need ½ cup each of finely ground pistachios and walnuts for a crunchy authentic taste. You can use all of one of the nuts if you do not wish to use both.
Spices: Use 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ⅛ teaspoon of ground cloves for a wonderful warm flavor.
Phyllo dough: You need 8 ounces of phyllo dough for the base of this crust recipe.
Butter: Use ½ cup (one stick) of melted butter for a fantastic rich flavor.
Cheesecake filling
Cream cheese: You will need 24 ounces of cream cheese, this is three 8-ounce sized bricks of cream cheese.
Honey: Use ⅔ cups of honey for a nice sweet taste in the filling.
Eggs: You will need 3 eggs to get a great consistency for the cream cheese filling.
Heavy cream: Use ⅓ cup of heavy cream for added richness and amazing texture.
Sour cream: You will need ¼ cup of sour cream for added moisture and taste.
Lime juice: Adding in 2 teaspoons of lime juice will give the cheesecake a slight tart flavor that will taste amazing.
Vanilla extract: Use 1 teaspoon of vanilla as a flavor enhancer for this delicious filling.
Salt: 1 teaspoon of salt will help to make all of the flavors taste even more incredible.
Cornstarch: You will need 2 tablespoons of cornstarch to help thicken the filling. All-purpose flour may be used instead, simply increase the amount used to 2 ½ TBSP.
Syrup topping
Honey: You will need ⅔ cups of honey for a sweet thick topping.
Water: Use ⅓ cup of water to help get the syrup to the right consistency.
Vanilla extract: Use 2 teaspoons of vanilla extract to make the syrup taste great.
Salt: Adding in ¼ teaspoon of salt will help to enhance the glaze flavors.
Nuts: You will need ⅓ cup each of chopped pistachios and chopped walnuts for some extra crunchy goodness.
How to make Easy Baklava Cheesecake
Prep
Start by preheating the oven to 350 degrees F.
Then, gently spray a 9-inch springform pan with nonstick cooking spray and set it aside.
Baklava Crust
In a medium-sized bowl, mix together the finely chopped pistachios, walnuts, cinnamon, nutmeg, and cloves. Set the mixture aside.
Then, open the phyllo dough and unroll it onto a piece of parchment paper and cover with a slightly damp kitchen towel.
Next, use a pastry brush to brush a thin layer of melted butter onto one layer of phyllo dough.
Carefully place your brushed layer of dough into the springform pan so that it starts in the center of the pan and goes up and over the sides of the pan.
Repeat with 3 more layers of the dough, layin them into the pan in an overlapping manner so that the entire inside of the pan is well covered.
After that, sprinkle a thin layer of the spiced nut mixture over the top of the dough in the pan.
Then, brush 4 more pieces of phyllo dough and layer them in the pan in an overlapping manner as you just did so that the inside is covered.
Proceed to sprinkle more of the spiced nut mixture on top of the phyllo dough.
Continue this process until all of the phyllo dough and nut mixture has been used. Make sure to end with the phyllo dough on top.
Cheesecake Batter
In the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese and honey and beat for about 2 minutes on high speed to make it creamy and smooth. Scrape down the sides of the bowl and make sure that no cream cheese lumps remain.
Next, add in the eggs and beat together for 30 seconds or until fully combined.
Then, add in the heavy cream, sour cream, lime juice, vanilla extract, salt, and mix until smooth.
Now, mix in the cornstarch until fully combined.
Bake
Procced to pour the cream cheese batter into the springform pan on top of the phyllo dough crust and smooth it out. Trim off any excess phyllo dough from the top edges of the pan.
Then, wrap the bottom and the sides of the springform pan with tin foil to prevent water from seeping in.
Place the springform pan into a large baking pan or broiler pan. Fill the pan with 1 inch of warm water to create a water bath.
Place the pans into the oven and bake for 1 hour and 10 minutes or until the cheesecake has set. The center of the cheesecake should still be jiggly.
Once baked, turn off the heat and allow the cheesecake to rest in the oven with the door closed for 30 minutes.
After that, prop the door to the oven open and let cool for another 30 minutes (one hour of rest in the oven in total).
Then, remove the cheesecake from the oven and unwrap the foil from the sides. Place onto a cooling rack to cool completely.
Cover with plastic wrap or foil and place into the fridge to chill for at least 8 hours.
Make the Syrup
Once the cheesecake has finished chilling it is time to make the syrup.
In a medium sauce pan over medium heat, add the honey, water, vanilla extract, and salt, bring to a boil.
Once boiling, reduce the heat to a simmer and stir. Allow to simmer for 10 minutes or until thickened and somewhat reduced.
Once thickened, remove from heat and let cool in the pan for 30 minutes.
After the mixture has cooled, stir in the chopped nuts.
Assemble and serve
Remove the cheesecake from the fridge and uncover it.
Proceed to pour the syrup over the top and spread it out to reach the edges of the pan.
Then, release the sides of the springform pan.
Slice and serve the cheesecake. Enjoy!
Baklava Cheesecake
Ingredients
Crust:
- ½ cup finely ground pistachios
- ½ cup finely ground walnuts
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp cloves
- 8 oz phyllo dough
- ½ cup melted butter
Cheesecake:
- 24 oz cream cheese 3 8oz packages
- ⅔ cup honey
- 3 eggs
- ⅓ cup heavy cream
- ¼ cup sour cream
- 2 tsp lime juice
- 1 tsp vanilla extract
- 1 tsp salt
- 2 TBSP cornstarch
Syrup topping:
- ⅔ cup honey
- ⅓ cup water
- 1 tsp vanilla extract
- ¼ tsp salt
- ⅓ cup chopped pistachios
- ⅓ cup chopped walnuts
Instructions
- Prep: Preheat the oven to 350 F. Gently spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- Crust: In a medium-sized bowl, mix together the pistachios, walnuts, cinnamon, nutmeg, and cloves. Set aside.
- Then, open your phyllo dough and unroll it onto a piece of parchment paper and cover with a slightly damp kitchen towel. Next, use a pastry brush to brush a thin layer of melted butter onto one layer of phyllo dough.
- Carefully place your brushed layer of dough into the springform pan so that it starts in the center of the pan and goes up and over the sides of the pan. Repeat with 3 more layers of the dough, lay in them into the pan in an overlapping manner so that the entire inside of the pan is well covered.
- After that, sprinkle a thin layer of the spiced nut mixture over the top of the dough in the pan.
- Then, brush 4 more pieces of phyllo dough and layer them in the pan in an overlapping manner as you just did so that the inside is covered. Proceed to sprinkle more of the spiced nut mixture on top of the phyllo dough.
- Continue this process until all of the phyllo dough and nut mixture has been used. Make sure to end with the phyllo dough on top.
- Cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese and honey and beat for about2 minutes on high speed to make it creamy and smooth. Scrape down the sides of the bowl and make sure that no cream cheese lumps remain.
- Next, add in the eggs and beat together for 30 seconds or until fully combined.
- Then, add in the heavy cream, sour cream, lime juice, vanilla extract, salt, and mix until smooth. Now, mix in the cornstarch until fully combined.
- Bake: Procced to pour the cream cheese batter into the springform pan on top of the phyllo dough crust and smooth it out. Trim off any excess phyllo dough from the top edges of the pan.
- Then, wrap the bottom and the sides of the springform pan with tin foil to prevent water from seeping in.
- Place the springform pan into a large baking pan or broiler pan. Fill the pan with 1 inch of warm water to create a water bath. Place the pans into the oven and bake for 1 hour and 10 minutes or until the cheesecake has set. The center of the cheesecake should still be jiggly.
- Once baked, turn off the heat and allow the cheesecake to rest in the oven with the door closed for 30 minutes.
- After that, prop the door to the oven open and let cool for another 30 minutes (one hour of rest in the oven in total).
- Then, remove the cheesecake from the oven and unwrap the foil from the sides. Place onto a cooling rack to cool completely. Cover with plastic wrap or foil and place into the fridge to chill for at least 8 hours.
- Syrup topping: In a medium sauce pan over medium heat, add the honey, water, vanilla extract, and salt, bring to a boil.
- Once boiling, reduce the heat to a simmer and stir. Allow to simmer for 10 minutes or until thickened and somewhat reduced.
- Once thickened, remove from heat and let cool in the pan for 30 minutes.
- After the mixture has cooled, stir in the chopped nuts.
- Assemble and serve: Remove the cheesecake from the fridge and uncover it. Proceed to pour the syrup over the top and spread it out to reach the edges of the pan.
- Then, release the sides of the springform pan. Slice and serve the cheesecake. Enjoy!
Notes
Nutrition
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How long is baked cheesecake good for?
You can keep your cheesecake well covered and stored in the fridge for up to 5 days. This should give you plenty of time to enjoy it, but be warned it won’t last long as it is addictingly good!
Why is my cheesecake lumpy?
If the cream cheese is not creamed properly at the start of the recipe, it will stay clumpy throughout the mixing and will create a lumpy cheesecake batter. Be sure to scrape the sides of the bowl down so that no lumps remain. If you should have any lumps at the end of making the batter, use a rubber or wooden spatula to press the lumps against the side of the bowl to dissipate them.
How do I prevent my cheesecake from cracking?
Do not skip the water bath. This aids in the prevention of cracking. The steam helps to bake the cheesecake evenly.
Be sure to let the cheesecake rest both with the door closed and the door propped open after it has been baked. Allowing it to rest with the door closed lets it finish baking through gently. Letting it rest with the door propped open allows it to slowly cool down. Pulling the cheesecake out of the oven without allowing it to rest will cause a temperature shock creating severe cracking.
The cheesecake will be slightly jiggly in the center after it is done baking. It is imperative that it chills to allow it to finish setting up completely.
Check out these other cheesecake recipes you are sure to enjoy!
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- EGGNOG CHEESECAKE
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Baklava Cheesecake is a perfect dessert for any occasion! This Greek Baklava recipe is a wonderful blend of sweet honey, creamy cheesecake filling, buttery phyllo dough, and crunchy nuts.
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