Creamy Baklava Cheesecake is a rich, decadent fusion of two beloved desserts—classic Greek baklava and velvety cheesecake. With layers of buttery phyllo dough, spiced nut filling, and a creamy cheesecake center, all topped with a drizzle of honey syrup, this show-stopping dessert offers the perfect balance of crunchy, creamy, sweet, and nutty. It’s a unique twist that’s perfect for holidays, celebrations, or whenever you want to wow a crowd.

Why You’ll Love This Recipe

Combines the textures of crisp baklava and creamy cheesecake
Warm notes of cinnamon, honey, and nuts add depth and richness
A unique and elegant dessert that impresses every time
Perfect for special occasions or when you want something truly unforgettable
Make-ahead friendly and freezer-friendly

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the nut filling:

Walnuts and/or pistachios, finely chopped
Ground cinnamon
Sugar

For the crust and layers:

Phyllo dough, thawed
Unsalted butter, melted
Graham cracker crumbs (optional for bottom layer)

For the cheesecake filling:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Lemon zest (optional)

For the honey syrup:

Honey
Sugar
Water
Lemon juice
Cinnamon stick or a pinch of ground cinnamon

directions

Preheat oven to 325°F (163°C). Grease and line a springform pan.
Make the nut filling: In a bowl, mix chopped nuts, sugar, and cinnamon. Set aside.
Layer the phyllo crust: Brush 6–8 sheets of phyllo with melted butter and layer them in the bottom of the pan, overlapping and gently pressing up the sides.
Sprinkle a portion of the nut mixture over the phyllo base. Add another few buttered phyllo sheets on top, then sprinkle another layer of nuts.
Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and lemon zest. Mix until just combined.
Pour cheesecake batter over the layered phyllo and nut base.
Top with more buttered phyllo sheets, carefully laying them over the filling. Tuck in the edges and brush the top with butter.
Bake for 60–70 minutes, or until the center is set and top is golden. Let cool completely, then refrigerate for at least 4 hours or overnight.
Make the honey syrup: Combine honey, sugar, water, lemon juice, and cinnamon in a saucepan. Simmer for 8–10 minutes until slightly thickened.
Drizzle syrup over the cooled cheesecake just before serving. Garnish with extra chopped nuts if desired.

Servings and timing

This recipe serves 10–12 people.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 4+ hours
Total Time: ~6 hours (including chilling)

Variations

Use a mix of walnuts, pistachios, and almonds for a more complex flavor
Add orange zest to the syrup for a citrusy finish
Skip the top phyllo layer and garnish with nuts and syrup for a rustic version
Use a honey graham crust instead of phyllo for a simplified version
Add a touch of rose water to the syrup for Middle Eastern flair

storage/reheating

Store cheesecake in the refrigerator, tightly covered, for up to 5 days.
To freeze, wrap individual slices in plastic wrap and foil, then store in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before serving. Do not reheat—this dessert is best served chilled or at room temperature.

FAQs

Can I use store-bought phyllo dough?

Yes, thaw it according to the package instructions and keep it covered with a damp towel while working to prevent drying out.

Is the cheesecake layer baked?

Yes, this is a baked cheesecake, which gives it a smooth, creamy texture.

Can I make this without phyllo?

You can use a graham cracker or cookie crust instead, but it will change the baklava element.

Can I make this ahead of time?

Yes, it’s best made the day before to allow time for chilling and setting.

Is this dessert overly sweet?

The honey syrup adds sweetness, but the creamy cheesecake and buttery phyllo balance it nicely. You can adjust the syrup quantity to taste.

Can I make this gluten-free?

Yes—use gluten-free phyllo or crust, and ensure all other ingredients are certified gluten-free.

Do I have to use lemon in the syrup?

Lemon balances the sweetness and adds brightness, but you can use orange juice or omit it if preferred.

Can I make this in a regular cake pan?

A springform pan is best for easy removal, but a well-greased deep cake pan can work if you’re careful when serving.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts.

What’s the best nut combination?

A mix of walnuts and pistachios is traditional and flavorful, but almonds or pecans also work well.

Conclusion

Creamy Baklava Cheesecake is a stunning dessert that brings together the best of two worlds—rich, velvety cheesecake and the flaky, spiced sweetness of baklava. With its luscious texture, buttery crunch, and fragrant honey syrup, it’s a memorable treat perfect for celebrations and indulgent moments. A dessert this unique is bound to become a new favorite in your baking rotation.

Creamy Baklava Cheesecake