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baked baklava cheesecake

Baked Baklava Cheesecake Recipe

Savor the ultimate fusion of East meets West with this Baked Baklava Cheesecake recipe. A decadent layer of creamy, rich cheesecake is elegantly paired with the crunchy, nutty layers of classic baklava, creating an exquisite dessert that’s both comforting and exotic. Perfect for celebrations or cozy evenings, this dessert will be the new beloved tradition in your home.
Prep Time 50 minutes
Cook Time 1 hour
Chill 6 hours
Total Time 7 hours 50 minutes
Course Dessert
Cuisine Eastern European, Greek, Turkish
Servings 10 slices
Calories 300 kcal

Ingredients
  

CRUST

  • 12 phyllo pastry sheets trimmed to 13X9 inches
  • 1/2 cup unsalted butter melted

BASE

  • 1/4 cup butter melted (60 grams)
  • 3 cups walnuts raw and chopped (400 grams)
  • 1 cup pistachio raw and chopped (125 grams)
  • 1 teaspoon cinnamon powder 3 grams
  • 1/4 teaspoon salt 1.5 grams

FILLING

  • 3 packs cream cheese (750 grams), softened
  • 3 large eggs 150 grams
  • 3/4 cup honey 225 grams
  • 1 teaspoon vanilla 5 grams
  • 1 teaspoon lemon juice 5 grams

TOPPING

  • 1/2 cup water 120 grams
  • 1 1/4 cups honey 380 grams
  • 3/4 cup walnuts raw and chopped (100 grams)
  • 1/4 cup pistachio raw and chopped (25 grams)
  • lemon rind from one lemon 12 grams
  • 2 teaspoon lemon juice 10 grams

Instructions
 

  • Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper, then brush with melted butter. Set it aside.
  • Keep your phyllo sheets covered while buttering the sheets. Remove one sheet and brush 3/4 of the sheet with butter, then fold the unbuttered end over to the other end of the phyllo sheet connecting both ends together making half a sheet. Brush the top with butter and fold again, you will end up with one-third of the size of the original sheet. Brush with butter and place it into the springform pan as shown in the picture.
  • Repeat by overlapping the pieces until the pan is covered with phyllo dough then place into the refrigerator for 10 minutes.
  • Grind the walnuts and pistachio using a food processor until coarse crumbs, about 3-4 pulses. Transfer the nuts into a bowl and add the cinnamon, salt, and butter and stir to combine using a spatula.
  • Place this mixture evenly on top of the phyllo in the cake pan and press firmly to compact. Place back into the refrigerator to set.
  • Prepare the cheesecake filling: Preheat the oven to 330°F (165°C) and set the oven rack to the middle position.
  • Beat the cheesecake in a bowl using a hand mixer or stand mixer with the paddle attachment until fluffy.
  • Add the honey and beat for a few seconds, then add the eggs one at a time, and beat until the mixture is well combined.
  • Add the lemon juice and vanilla and mix for 30 seconds.
  • Pour the cheesecake filling over the nut crust, then bake in the preheated oven for 50-60 minutes or until lightly golden brown on the top.
  • Remove the cake from the oven and allow it to cool in the pan for one hour, then refrigerate it for at least 6 hours to allow the filling to set.
  • Topping: Add the water, honey, lemon juice, and rind into a small pot and bring to a boil on medium-high heat, then reduce the heat and simmer for 10 minutes. Add the walnuts and continue to simmer for 20-25 minutes or until the mixture is thick. Set aside to cool, for about 30 minutes.
  • Remove the lemon rind, then use a ladle to pour the mixture over the top of the cheesecake.
  • Enjoy your delicious homemade baklava cheesecake.
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