This Baklava Cheesecake combines the creamy goodness of cheesecake with the sweet, nutty flavors of baklava. Layered with honey and chopped nuts, it’s a delightful treat!
You might find yourself sneaking extra bites of the crunchy topping—who can resist that? I sure can’t! 😋 It’s perfect for sharing or keeping all to yourself!
I love how this cheesecake brings together two delicious desserts. Just bake, chill, and enjoy a slice of heaven. It’s simple and oh-so-sweet!
Key Ingredients & Substitutions
Phyllo Dough: This gives the cheesecake its lovely layered texture. If you can’t find phyllo, you can substitute with crushed graham crackers mixed with melted butter for a crust-like layer, though it won’t have the same crispy quality.
Mixed Nuts: A combination of walnuts, pistachios, and almonds is traditional for baklava. If allergies are a concern, feel free to use just one type of nut or even sunflower seeds for a nut-free option!
Cream Cheese: You want your cream cheese to be soft for blending. If you need a lighter option, try using Neufchâtel cheese. It’s a great substitution that mimics cream cheese with fewer calories.
Honey: Honey adds sweetness and a rich flavor. If you want a vegan option, agave syrup or maple syrup works well as a substitute, giving it a unique taste.
Edible Dried Rose Petals: These are optional but they add a lovely look. You can also use crushed nuts or even a sprinkle of cinnamon for decoration instead.
How Do You Perfectly Bake a Cheesecake Without Cracking?
Cracking can be an issue when baking cheesecakes, but a few simple tricks can help you avoid it:
- Make sure your ingredients are at room temperature. Cold cream cheese can cause lumps and uneven cooking.
- Bake the cheesecake in a water bath (bain-marie). Wrap the springform pan in foil and place it in a larger pan filled with hot water. This gentle, humid heat helps prevent cracks.
- Avoid over-mixing the batter. Over-aerating can lead to cracks during baking.
- Don’t open the oven door during baking. Sudden temperature changes can create cracks.
- Let your cheesecake cool gradually. After baking, turn off the oven and let the cake sit with the oven door ajar for about an hour before cooling completely on the counter.
These techniques should help you achieve a smooth, crack-free cheesecake!
Baklava Cheesecake Recipe
Ingredients You’ll Need:
For the Baklava Base Layer:
- 1 package phyllo dough (about 16 sheets), thawed
- 1 cup unsalted butter, melted
- 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup granulated sugar
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tbsp all-purpose flour
For the Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 cinnamon stick
For Garnish:
- 1/2 cup chopped pistachios
- Edible dried rose petals (optional)
How Much Time Will You Need?
This delicious Baklava Cheesecake will take about 30 minutes of prep time, plus an additional 70-80 minutes of baking time. After baking, allow it to cool for 10 minutes before drizzling the honey syrup on top. Don’t forget to refrigerate for at least 4 hours (preferably overnight) before serving! So, set aside a good chunk of time for this delightful bake.
Step-by-Step Instructions:
1. Preheat and Prepare Your Springform Pan:
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan with butter to prevent sticking later.
2. Make the Baklava Base:
In a mixing bowl, combine the chopped nuts with cinnamon, ground cloves, and sugar. It’s a wonderful mix of flavors!
3. Layer the Phyllo Dough:
Layer 4 sheets of phyllo dough in the springform pan, brushing each with melted butter. This creates a buttery and flaky base!
4. Add Nut Mixture:
Spread half of your nut mixture evenly over the phyllo base. This will give great flavor and texture to your cheesecake!
5. Continue Layering:
Add another 4 sheets of phyllo on top, brushing each with butter. Follow this with the remaining nut mixture, and top it with the last 4 sheets of phyllo, brushing each with butter again.
6. Bake the Baklava Base:
Trim any edges and score the top lightly with a knife into squares. Bake the baklava base in the preheated oven for about 20 minutes until it’s golden and crisp.
7. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with sugar and vanilla until it’s smooth and creamy. This should take just a couple of minutes!
8. Mix in Eggs and Sour Cream:
Add the eggs one at a time, making sure to beat well after each addition. Then, mix in the sour cream and flour until fully incorporated.
9. Combine Cheesecake with Baklava:
Once the baklava base is out of the oven, pour the cheesecake filling evenly over it. This creates a beautiful layered dessert.
10. Bake the Cheesecake:
Return the pan to the oven and bake at 325°F (160°C) for 50-60 minutes. Look for a set cheesecake with a slight jiggle in the center.
11. Cool and Prepare Honey Syrup:
Remove from the oven and let it cool for 10 minutes. While it’s cooling, prepare the honey syrup by combining honey, water, sugar, lemon juice, and the cinnamon stick in a saucepan over medium heat. Simmer for 5 minutes, then cool slightly.
12. Drizzle Honey Syrup:
While the cheesecake is still warm, drizzle the honey syrup over the top. This adds the signature baklava sweetness!
13. Chill the Cheesecake:
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight for best results.
14. Garnish and Serve:
Before serving, sprinkle the top with chopped pistachios and edible dried rose petals for a stunning presentation. Slice the cheesecake into squares, serve it chilled, and enjoy every delicious bite!
Can I Use Store-Bought Phyllo Dough?
Absolutely! Store-bought phyllo dough is a great time-saver and works perfectly for this recipe. Just be sure to thaw it completely in the refrigerator before using, and keep it covered with a damp cloth to prevent it from drying out while you work!
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat than cream cheese but similar consistency. For a dairy-free alternative, consider using vegan cream cheese that’s available in many grocery stores!
How Do I Store Leftover Cheesecake?
Store any leftover Baklava Cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Alternatively, you can freeze slices by wrapping them in plastic wrap and then placing them in a freezer-safe container for up to 2 months. Just thaw in the fridge before enjoying!
Can I Skip the Honey Syrup?
While the honey syrup adds a delicious and authentic baklava flavor, you can skip it if you’re looking for a lighter dessert. If you want to keep some sweetness, consider drizzling some maple syrup or a simple fruit glaze instead!
