When two of the world’s most beloved desserts come together in one show-stopping creation, the result is this Baklava Cheesecake that combines the rich, creamy decadence of New York-style cheesecake with the honey-soaked, nutty, flaky layers of traditional baklava. This fusion dessert features a buttery phyllo crust layered with spiced nuts, a silky cream cheese filling infused with honey and warm spices, and a crowning glory of more phyllo layers brushed with butter and drizzled with honey syrup. Every forkful delivers the tangy richness of cheesecake alongside the sweet crunch of baklava, creating a textural and flavor experience that’s truly extraordinary. The combination might sound complex, but the technique is straightforward, and the wow factor when you present this golden, glistening masterpiece makes it worth every minute. This dessert is perfect for special occasions when you want something that looks and tastes spectacular, for holiday gatherings when you need to feed a crowd with something memorable, or any time you can’t decide between cheesecake and baklava and refuse to compromise.
Serving Quantity: Serves 12-16 people
Cooking Time:
- Prep time: 45 minutes
- Baking time: 70 minutes
- Cooling time: 2 hours
- Chilling time: 4 hours or overnight
- Total time: 7 hours 55 minutes
Nutrition Information (per serving):
- Calories: 565
- Total Fat: 38g
- Saturated Fat: 18g
- Cholesterol: 115mg
- Sodium: 280mg
- Total Carbohydrates: 48g
- Fiber: 2g
- Sugars: 32g
- Protein: 9g
- Calcium: 12% of daily value
- Iron: 8% of daily value
- Vitamin A: 18% of daily value
Ingredients for Phyllo Crust and Topping
- One 16-ounce package of phyllo dough thawed
- 1 cup of unsalted butter melted
- 2 cups of mixed nuts (walnuts, pistachios, almonds) finely chopped
- Half cup of granulated sugar
- 1 tablespoon of ground cinnamon
- Half teaspoon of ground cardamom
- Quarter teaspoon of ground cloves
Ingredients for Cheesecake Filling
- 24 ounces of cream cheese at room temperature
- 1 cup of granulated sugar
- 3 large eggs at room temperature
- 1 cup of sour cream at room temperature
- Half cup of honey
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground cinnamon
- Half teaspoon of ground cardamom
- Quarter teaspoon of salt
- 2 tablespoons of all-purpose flour
Ingredients for Honey Syrup
- 1 cup of honey
- Half cup of water
- Half cup of granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 1 strip of lemon peel
- 1 tablespoon of fresh lemon juice
Preparing the Phyllo Dough
Phyllo dough is delicate and requires careful handling. Thaw the frozen phyllo according to package directions, usually overnight in the refrigerator. Once thawed, bring it to room temperature for about an hour before using. Keep the phyllo covered with a slightly damp kitchen towel at all times when not actively working with it, because it dries out and becomes brittle within minutes when exposed to air. Have your melted butter ready with a pastry brush nearby. Work quickly and confidently. Don’t stress if a sheet tears; just patch it with another piece. Phyllo is forgiving in the sense that multiple layers hide imperfections.
Making the Spiced Nut Mixture
In a food processor, pulse the mixed nuts until they’re finely chopped but not powdered. You want small pieces with some texture, not nut flour. Transfer to a bowl and mix with the half cup of sugar, cinnamon, cardamom, and cloves. This spiced nut mixture will go between the phyllo layers and provide that essential baklava flavor and crunch. Pistachios give the most authentic baklava flavor and beautiful green color. Walnuts are traditional and economical. Almonds add sweetness. Use all one type or a combination. Toast the nuts lightly before chopping for deeper flavor, though this is optional.
Building the Phyllo Crust
Preheat your oven to 325 degrees. Prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent leaks, then buttering the inside. Unroll your phyllo and cut the entire stack to fit your 9-inch pan using the pan as a template. Keep the trimmed sheets covered. Take one sheet of phyllo and lay it in the bottom of the pan. Brush it generously with melted butter. Add another sheet, brush with butter. Continue this process until you have 8 to 10 layers. Sprinkle about a third of the spiced nut mixture evenly over these buttered layers. Add 4 more layers of phyllo, brushing each with butter. This creates your crust. Press down gently to compact the layers.
Making the Cheesecake Filling
In a large mixing bowl, beat the room temperature cream cheese with an electric mixer on medium speed until completely smooth with no lumps, about 3 minutes. Scrape down the bowl. Add the sugar and beat for another 2 minutes until fluffy. Add the honey, vanilla, cinnamon, cardamom, salt, and flour. Beat until incorporated. The honey adds sweetness and authentic baklava flavor, while the spices tie everything together. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Don’t overbeat once the eggs are in. Finally, add the sour cream and beat just until smooth. The filling should be thick, creamy, and homogeneous.
Assembling the Cheesecake
Pour the cheesecake filling over the phyllo and nut base in the pan. Smooth the top with a spatula. The filling should come almost to the top of the pan. Tap the pan gently on the counter to release air bubbles. Now for the top phyllo layer. Take 8 to 10 more sheets of phyllo, brushing each with melted butter as before. Lay them over the cheesecake filling, tucking the edges down into the pan around the filling. This creates a sealed package. Brush the top generously with butter. Sprinkle the remaining spiced nuts over the top. Using a very sharp knife, score the top phyllo and nut layer into diamond or square shapes. Cut only through the phyllo topping, not down into the cheesecake. This traditional baklava cutting pattern makes serving easier later and allows the honey syrup to penetrate.
Baking the Baklava Cheesecake
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 65 to 75 minutes. The phyllo should be deep golden brown and the cheesecake should be set around the edges but still have a slight jiggle in the center. A three-inch circle in the middle should wobble like jello when you shake the pan gently. Don’t overbake or the cheesecake will be dry and crack. If the phyllo is browning too quickly, tent the top loosely with aluminum foil. The cheesecake will continue to set as it cools. When done, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracks.
Making the Honey Syrup
While the cheesecake is baking, make the honey syrup. Combine the honey, water, sugar, cinnamon stick, cloves, and lemon peel in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes. The syrup will thicken slightly. Remove from heat, stir in the lemon juice, and let cool completely. Strain out the spices and lemon peel. The syrup should be at room temperature or cool when you pour it over the hot cheesecake. Cold syrup on hot phyllo is the traditional method and creates the best absorption.
Applying the Honey Syrup
After the cheesecake has cooled in the oven for an hour, remove it and place it on a wire rack. While the cheesecake is still quite warm, slowly pour the cooled honey syrup over the top, especially along the cut lines you scored earlier. The hot phyllo will absorb the syrup beautifully. Use all the syrup, pouring it gradually so it has time to soak in. The phyllo will glisten and the syrup will seep into the cuts and down around the edges. Let the cheesecake cool to room temperature, about another hour. The syrup will continue to absorb and the phyllo will become deliciously sticky and sweet.
Chilling and Setting
Once the cheesecake reaches room temperature, cover it loosely with plastic wrap or foil. Refrigerate for at least 4 hours, but overnight is ideal. This chilling time allows the cheesecake to set completely and the flavors to meld. The baklava layers will soften slightly from the syrup and the cheesecake will firm up to the perfect sliceable consistency. Don’t rush this step. Warm cheesecake won’t slice cleanly and the flavors won’t be fully developed. The wait is worth it.
Unmolding and Serving
Remove the chilled cheesecake from the refrigerator. Run a thin knife around the inside edge of the springform pan to loosen any stuck spots. Release and remove the springform ring carefully. The phyllo edges might stick slightly but should release. If desired, carefully transfer the cheesecake from the springform base to a serving plate using two large spatulas, though you can also serve it on the base. Use a large, sharp knife to cut slices along the scored lines. Wipe the knife clean between cuts for neat slices. Each piece should show the beautiful layers: phyllo and nuts on bottom, creamy cheesecake in the middle, and phyllo and nuts on top, all glistening with honey syrup.
Garnishing and Presentation
Drizzle additional honey over each slice if desired. Garnish with chopped pistachios for color and crunch. Add a small dollop of whipped cream on the side for contrast, though this rich dessert doesn’t need it. A light dusting of powdered sugar over the top makes it look elegant. Serve with strong Turkish coffee or mint tea for an authentic Middle Eastern experience. The cheesecake is rich and sweet, so slices can be modest. A little goes a long way.
Storage Instructions
Store leftover baklava cheesecake covered in the refrigerator for up to 5 days. The phyllo will soften over time from the moisture and syrup, losing some of its initial crispness, but it remains delicious. The flavor actually improves after a day or two as everything melds together. Don’t freeze this cheesecake because the phyllo texture becomes unpleasant when thawed and the layers separate. Keep it refrigerated and enjoy within a week for best quality.
Make-Ahead Strategy
You can make components ahead to break up the work. Prepare the spiced nut mixture several days ahead and store in an airtight container. Make the honey syrup up to a week ahead and refrigerate. Bring to room temperature before using. The cheesecake can be baked, cooled, and syrup-applied up to 2 days before serving. Just keep it covered and refrigerated. The phyllo won’t be quite as crispy after two days, but the flavors will be excellent. Don’t assemble and hold unbaked, as the phyllo will become soggy from the filling.
Troubleshooting Common Issues
If your cheesecake cracks, you overbaked it or cooled it too quickly. Cover cracks with extra nuts and honey syrup. If the phyllo burns before the cheesecake is done, your oven is too hot or you need to tent with foil sooner. If the bottom is soggy, the nuts weren’t spread evenly or you didn’t use enough phyllo layers for structure. If the filling is grainy, your cream cheese wasn’t room temperature or you overmixed. If it doesn’t set, you underbaked it. Return it to the oven if discovered early. If the phyllo is tough and chewy, it didn’t get enough butter between layers.
Tips for Success
Room temperature cream cheese is absolutely essential. Plan ahead. Phyllo must stay covered with a damp towel at all times. This prevents drying. Brush butter generously on every single phyllo layer. Don’t skip any. Use high-quality honey. The flavor comes through clearly. Work quickly but carefully with phyllo. Confidence helps. Score the top phyllo before baking. This makes cutting later much easier. Don’t cut through to the cheesecake layer when scoring. Just through the top phyllo. Cool the honey syrup completely before pouring over warm phyllo. This is traditional and works best. Pour syrup slowly, letting it absorb rather than pooling. Refrigerate overnight for best results. The flavors develop and improve. Use a sharp knife and wipe between cuts for clean slices. This dessert is rich. Serve small slices. Mixed nuts create the most complex flavor. Don’t use just one type. Toast nuts lightly before chopping for deeper flavor. Fresh spices make a noticeable difference. Replace old spices. Don’t overbake the cheesecake. Slight jiggle in center is correct. Wrap the springform pan with foil to prevent leaking. The filling is quite liquid initially. A water bath isn’t needed because the phyllo insulates the bottom. Let it come to room temperature before refrigerating to prevent condensation. This is a special occasion dessert. The effort is worth it for the wow factor. Make it when you want to impress. The combination of textures is incredible. Crispy, creamy, crunchy, smooth all at once.
