Heavenly Creamy Baklava Cheesecake Recipe: A Sweet Dream Fusion

Sweet layers of phyllo and creamy cheesecake dance together in this irresistible baklava cheesecake that blends Middle Eastern and Western dessert traditions.

Honey-soaked nuts create a delicate crunch between silky smooth cream cheese filling.

Each slice promises a symphony of textures and flavors that will transport you to a world of culinary bliss.

The combination marries the best of two beloved desserts into one extraordinary treat.

Rich, decadent, and utterly indulgent, this cheesecake elevates your dessert game with its intricate layers and complex taste profile.

Prepare to fall in love with every single bite of this show-stopping dessert that’s sure to impress even the most discerning sweet tooth.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 5 hours

Calories: 500 kcal

Servings: 9

Serve Creamy Baklava Cheesecake Like A Pro

• Sweet Breakfast Pairing: Start your morning with a slice alongside a strong Greek coffee or a delicate chai latte. The creamy texture and honey notes complement warm morning beverages perfectly.
• Elegant Dessert Presentation: Serve on a beautiful marble platter garnished with fresh figs, pistachios, and a light dusting of ground cinnamon. Create an Instagram-worthy dessert that looks as stunning as it tastes.
• Dinner Party Delight: Offer small individual portions in elegant glass dessert cups. Pair with a sweet dessert wine like Moscato or a light port to enhance the baklava cheesecake's rich flavors.
• Mediterranean Twist: Accompany with fresh seasonal berries and a dollop of whipped Greek yogurt. The tartness of the berries will balance the cheesecake's sweet, nutty profile and add a refreshing element to each bite.

Chill And Store Creamy Baklava Cheesecake Right

• Refrigeration Strategy: Store the baklava cheesecake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to maintain moisture and prevent absorbing other food odors.
• Freezing Technique: Slice the cheesecake into individual portions before freezing. Wrap each slice separately in plastic wrap, then place in a freezer-safe container. Frozen cheesecake can last up to 2 months. Thaw overnight in the refrigerator before serving.
• Serving Temperature Tip: Remove the cheesecake from the refrigerator 15-20 minutes before serving to soften slightly. This allows the flavors to become more pronounced and the texture to become creamy.
• Moisture Protection: Always keep the cheesecake covered when storing to prevent it from drying out. A cake carrier with a tight-fitting lid works best for maintaining freshness and preventing flavor contamination.

What’s In That Creamy Baklava Cheesecake

• Phyllo Dough: Delicate, paper-thin pastry sheets creating the flaky foundation with a crispy, elegant texture.
• Butter: Provides golden richness and helps create layers of crispy, tender crust.
• Chopped Nuts: Adds delightful crunch and nutty depth to the base, typically using walnuts or pistachios.
• Ground Cinnamon: Contributes warm, aromatic spice that complements the nutty layers.

• Cream Cheese: Creamy base that ensures smooth, luxurious texture and rich flavor.
• Greek Yogurt: Adds tangy brightness and helps create lighter, more delicate filling.
• Sugar: Balances flavors and provides subtle sweetness throughout the cheesecake.
• Honey: Brings natural sweetness and distinctive floral undertones.
• Eggs: Binds ingredients and creates stable, silky custard-like consistency.
• Vanilla Extract: Enhances overall flavor complexity with its warm, comforting note.
• Lemon Juice: Introduces subtle brightness and helps balance the richness.

• Honey: Primary sweetening agent with deep, complex flavor profile.
• Water: Helps create smooth, pourable syrup consistency.
• Sugar: Additional sweetener for balanced syrup texture.
• Cinnamon: Warm spice that complements honey's natural sweetness.
• Lemon Juice: Adds bright acidity to balance the syrup's sweetness.

Baklava Cheesecake Tools To Have Handy

• Springform Pan: Essential for creating and removing the delicate cheesecake without breaking.
• Large Mixing Bowl: Perfect for combining and beating cheesecake ingredients smoothly.
• Electric Mixer: Crucial for achieving a creamy, lump-free cheesecake filling.
• Pastry Brush: Needed for evenly spreading butter on phyllo dough layers.
• Large Baking Pan: Used for creating a water bath during baking.
• Small Saucepan: Necessary for preparing the honey syrup.
• Measuring Cups and Spoons: Important for accurate ingredient quantities.
• Whisk: Helpful for mixing syrup and blending ingredients thoroughly.
• Sharp Knife: Required for clean, precise cheesecake slicing.

How To Bake Creamy Baklava Cheesecake Easily

• Craft the Crispy Base

Warm up your oven to a cozy 325F. Grab a springform pan and give it a light butter massage. Gently layer delicate phyllo sheets, brushing each with liquid gold (butter). Let the edges dance over the pan’s rim. Sprinkle a magical blend of crushed nuts and warm cinnamon between layers. Send this beauty into the oven for a quick 10-minute tan until golden.

• Whip Up the Creamy Heart

In a roomy mixing bowl, transform cream cheese into a silky dream. Blend in sweet honey, sugar, and velvety Greek yogurt. Crack in some eggs, splash vanilla, and add a zesty lemon squeeze. Stir until the mixture becomes smooth as silk.

• Bake with Tender Love

Wrap your pan in a foil jacket. Create a warm water bath by placing the pan in a larger dish filled halfway with hot water. Slide into the oven and bake for about 55 minutes. The center should have a gentle wiggle. Turn off the heat, letting it rest inside for half an hour.

• Create Liquid Gold Drizzle

In a small pot, marry honey, water, sugar, cinnamon, and lemon juice. Let them dance and simmer for 5 minutes, stirring occasionally until they become a heavenly syrup.

• Serve with Flair

After chilling for several hours, drizzle the warm honey syrup over your masterpiece. Scatter extra chopped nuts on top. Slice and indulge in a dessert that tells a delicious story!

Sweet Tips For Creamy Baklava Cheesecake

• Baklava Cheesecake Cooking Tips & Variations
• Crispy Crust Secret: Brush each phyllo sheet generously with melted butter to ensure a perfectly golden, crisp crust that doesn't become soggy.
• Nut Flavor Boost: Experiment with different nut combinations like pistachios, almonds, and walnuts to create unique flavor profiles and textures.
• Gluten-Free Adaptation: Replace phyllo dough with gluten-free alternatives like ground almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Low-Sugar Option: Substitute honey with monk fruit sweetener or use a reduced amount of natural sweeteners to create a lower-sugar dessert while maintaining rich flavor.
• Make-Ahead Magic: This cheesecake can be prepared up to 3 days in advance, allowing the flavors to meld and intensify in the refrigerator.

Dreamy Baklava Cheesecake Recipe

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4.6 from 9 reviews

• Total Time: 5 hours
• Yield: 9 1x

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Description

Creamy baklava cheesecake melds Middle Eastern pastry magic with classic cheesecake allure. Rich phyllo layers and honey-soaked nuts create a dessert that celebrates cultural culinary creativity while delighting palates with complex, luxurious flavors.

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Ingredients

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• 10 sheets phyllo dough (thawed)
• 16 oz (2 blocks) cream cheese (softened)
• 2 large eggs
• 1 cup chopped walnuts (or pistachios, almonds, or mix)
• ½ cup unsalted butter (melted)
• ½ cup granulated sugar
• ½ cup Greek yogurt (or sour cream)
• ½ cup honey (for filling)
• ½ cup honey (for syrup)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• ¼ cup water
• 2 tbsps sugar (for syrup)
• ½ tsp cinnamon (for syrup)
• 1 tsp lemon juice (for syrup)
• ¼ cup honey

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Instructions

1. Preparation: Preheat oven to 325°F (163°C) and coat a 9-inch springform pan with butter. Layer phyllo sheets, brushing each with butter and allowing edges to cascade over pan sides until 10 sheets create a crisp foundation.
2. Nutty Base: Evenly distribute a mixture of chopped nuts and ground cinnamon across phyllo layers. Bake for 8-10 minutes until light golden, then cool briefly.
3. Cheesecake Filling: Whip cream cheese, honey, and sugar until silky. Blend in Greek yogurt, eggs, vanilla extract, and lemon juice until achieving a smooth, creamy consistency.
4. Assembly: Pour cheesecake batter over the nutty phyllo base, spreading evenly. Wrap springform pan in aluminum foil and place in a larger pan filled with hot water, reaching midway up sides.
5. Baking Process: Bake for 50-55 minutes, aiming for a center with a subtle wobble. Turn off oven, allowing cheesecake to rest inside for an additional 30 minutes.
6. Cooling and Syrup Creation: Remove cheesecake and cool at room temperature for one hour, then refrigerate for minimum 4 hours. Meanwhile, prepare honey syrup by simmering honey, water, sugar, cinnamon, and lemon juice for 5 minutes.
7. Finishing Touches: Once chilled, drizzle warm honey syrup generously over cheesecake. Garnish with chopped nuts and a light cinnamon dusting. Serve with additional honey if desired.

Notes

• Prevent Phyllo Crumbling: Handle phyllo dough gently with dry hands and cover unused sheets with a damp cloth to maintain moisture and prevent cracking during preparation.
• Balance Water Bath Technique: Wrap springform pan completely in aluminum foil to prevent water seepage, ensuring a perfectly smooth cheesecake texture without soggy edges.
• Achieve Creamy Consistency: Ensure cream cheese is at room temperature and beat ingredients at low speed to avoid incorporating excess air, which can cause cracking during baking.
• Control Honey Syrup Absorption: Pour warm syrup over completely chilled cheesecake to prevent soaking and maintain the delicate phyllo crust’s crisp texture while adding a glossy, sweet finish.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 9
• Calories: 500
• Sugar: 38 g
• Sodium: 250 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 90 mg