Baklava Cheesecake
My fiancés mom makes fantastic baklava. The flaky pastry, the nuts, the honey…it’s simply divine. So after one of his long bike rides, I wanted to make him a treat that captured the flavors he loves while softening some of the sweetness and I’ve been dying to try this Baklava Cheesecake.
The results? 10/10. I would absolutely make it again.
What surprised me most was how easy it was. If you've ever worked with phyllo dough, you know it can look intimidating. But this recipe is actually quite forgiving. The phyllo gets layered into a springform pan with a little butter and some chopped nuts, then the cheesecake filling gets poured right on top.
Once it's baked, nobody can see what's happening underneath. The finished cheesecake looks elegant and impressive, while the crust does all the work in the background.
You get the creamy richness of cheesecake, the crisp layers of phyllo, the warmth of cinnamon and nuts, and just enough honey to remind you of baklava without crossing into overly sweet territory. I completely skipped making a simple syrup and drizzled a little honey over each slice and sprinkled on some extra nut mixture right before serving.
Some recipes are worth making once. This is one of those recipes you'll remember and make again! Tag me if you make this :)
Sidenote: If you want to hear some thoughts I had about relationships, love, and doing things to spoil each other go here!
Ingredients
For the Crust
8 sheets phyllo dough, thawed
6–8 tablespoons melted butter
For the Nut Layer
About 1 cup chopped nuts (walnuts, pistachios, almonds, or a mixture)
2–4 tablespoons brown sugar (depending on sweetness of your mixture)
1–2 teaspoons cinnamon
Pinch of cardamom (optional)
Note: I used a leftover nut mixture I already had on hand from another dessert.
For the Cheesecake Filling
452g cream cheese (2 bricks), softened
200g granulated sugar (1 cup)
½ teaspoon fine sea salt
2 teaspoons pure vanilla extract
120g sour cream or labneh (½ cup)
2 teaspoons fresh lemon juice
Zest of 1 lemon
2 large eggs, room temperature
For Serving
Additional nut mixture
Honey
Crispy baked phyllo shards (optional)
Instructions
Preheat the oven to 160°C (320°F) conventional bake (no fan). Line the bottom of a springform pan with parchment paper and wrap the outside bottom edge with foil.
Brush one sheet of phyllo lightly with melted butter and place it into the pan. Repeat with the remaining sheets, allowing them to wrinkle and fold naturally as you go.
After about 4 sheets, sprinkle a layer of the nut mixture over the phyllo. Continue layering the remaining buttered phyllo sheets and add another thin layer of the nut mixture near the top. The phyllo should come up the sides of the pan with rustic folds around the edge.
In a large bowl, beat the cream cheese until smooth.
Add the sugar and salt and mix until combined.
Mix in the vanilla, sour cream (or labneh), lemon juice, and lemon zest.
Add the eggs one at a time, mixing on low speed just until incorporated.
Pour the cheesecake filling into the prepared crust.
Bake for 45–55 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake sit for 20–30 minutes.
Remove from the oven and cool completely at room temperature.
Chill for at least 4 hours, preferably overnight.
Remove the springform ring, drizzle lightly with honey, and sprinkle generously with the reserved nut mixture.
Add crispy phyllo shards if desired, then slice and serve chilled.
Notes
Keeping the baklava layers relatively thin allows the cheesecake to remain the star while still delivering the flavors and texture of baklava.
Drizzling the honey on just before serving helps keep the phyllo crisp and prevents the dessert from becoming overly sweet.
The lemon zest brightens the filling and balances the richness of the cream cheese, nuts, butter, and honey.
