Description

This Creamy Baklava Cheesecake is a luscious fusion of two beloved desserts: creamy, tangy cheesecake layered with crispy phyllo, spiced nuts, and drizzled with a fragrant honey syrup. With crunchy layers of baklava on the top and bottom and a smooth cheesecake center, it’s the perfect showstopper for holidays, dinner parties, or whenever you want something truly special.

Ingredients

For the nut filling:

1 cup walnuts, finely chopped
1/2 cup pistachios, finely chopped
1 teaspoon cinnamon
1/4 teaspoon ground cloves (optional)
2 tablespoons sugar

For the phyllo layers:

10-12 sheets phyllo dough, thawed
1/2 cup unsalted butter, melted (for brushing)

For the cheesecake filling:

2 (8 oz) blocks cream cheese, softened
1/2 cup sugar
1/3 cup sour cream or Greek yogurt
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon (optional for brightness)

For the honey syrup:

1/3 cup honey
1/4 cup water
2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Optional: a pinch of cinnamon or orange zest

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the nut filling:
In a bowl, mix walnuts, pistachios, cinnamon, cloves, and sugar. Set aside.
Assemble the phyllo base:
Layer 5–6 sheets of phyllo in the pan, brushing each sheet lightly with melted butter and allowing some to hang over the edges. Sprinkle half the nut mixture evenly over the top.
Make the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream, eggs, vanilla, and lemon zest until just combined.
Pour and layer:
Pour the cheesecake batter over the nut layer. Top with remaining nut mixture. Add another 5–6 layers of buttered phyllo, tucking edges in or letting them crinkle for a rustic look.
Bake:
Bake for 50–60 minutes, or until center is just set and top is golden. If phyllo browns too quickly, tent loosely with foil.
Make the syrup:
While the cheesecake bakes, combine honey, water, sugar, and lemon juice in a small saucepan. Simmer for 5–7 minutes, then remove from heat and stir in vanilla. Let cool slightly.
Add syrup and chill:
When cheesecake comes out of the oven, immediately drizzle the warm honey syrup evenly over the top. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serve:
Slice and enjoy chilled or at room temp, garnished with extra chopped pistachios or a drizzle of honey if desired.

Notes

Make sure phyllo is completely thawed before using; keep it covered with a damp towel while working.
For a shortcut, you can skip the top phyllo layer and just use nuts as a topping.

The syrup helps keep the phyllo crisp and adds that signature baklava sweetness!