Go Back
This image shows the finished baklava cheesecake with a golden phyllo crust, creamy cheesecake center, and a drizzle of honey syrup, garnished with finely chopped nuts on top for a decadent presentation.

Baklava Cheesecake Recipe

Indulge in this Baklava Cheesecake, where creamy, tangy cheesecake meets the rich, nutty layers of baklava. Encased in crispy phyllo dough and drizzled with honey syrup, it’s a decadent fusion of two classic desserts in one.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine Asian
Servings 12 people
Calories 730 kcal

Equipment

  • Parchment paper
  • Baking sheet
  • 9" or 10" Round Springform Pan
  • Sieve
  • Mixing bowls
  • Pastry brush

Ingredients
  

Cheesecake Filling

  • 452 g cream cheese two bricks
  • 2 large eggs at room temperature
  • ½ cup sour cream or labneh
  • ½ tsp fine sea salt
  • 1 cup granulated sugar
  • 2 tbsp freshly squeezed lemon plus the zest of a lemon, if desired
  • 2 tsp pure vanilla extract

Crust

  • 226 g ghee or melted butter
  • 20 phyllo sheets
  • 1 cup pecans finely chopped or ground
  • 1 cup pistachios finely chopped or ground
  • ¼ cup sugar brown or granulated
  • 1 tsp ground cinnamon

Honey Syrup

  • a few drops of fresh lemon juice optional
  • ½ cup sugar
  • ¼ cup honey
  • ¼ cup water

Instructions
 

  • Ensure cream cheese, eggs, and sour cream are at room temperature.
  • Finely chop nuts (not into powder) and mix with sugar and cinnamon and set aside.
    This image shows pecans and pistachios being finely chopped and mixed with cinnamon and sugar in a bowl, creating the nutty layer for the baklava cheesecake.
  • Beat together sugar, vanilla, and cream cheese until smooth.
  • Add sour cream, lemon juice, and zest (if using).
  • Beat until smooth.
  • Add eggs and mix until just combined.
  • Pour the mixture through a sieve to remove lumps. Set aside.
  • If using thick ghee, warm it until liquid.
  • Use a 9" or 10" round springform pan, lining the bottom with parchment paper.
  • Layer 10 sheets of phyllo in the pan, brushing each with ghee.
  • After the tenth layer, sprinkle half of the nut mixture over it.
  • Layer 5 more sheets, brushing each with ghee, then add the remaining nut mixture.
    This image shows multiple sheets of phyllo dough being carefully layered in a round springform pan, with each sheet brushed generously with melted ghee to create the base for the baklava cheesecake.
  • Finish with another 5 sheets of phyllo.
  • Pour the cheesecake filling into the prepared phyllo crust.
    This image shows creamy cheesecake filling being poured into the phyllo dough crust, which has been layered with nuts, ready for baking into the baklava cheesecake.
  • Scrunch the edges of the phyllo into a ruffled shape.
  • Bake at 325°F for 60-70 minutes on a sheet pan.
    This image shows the baklava cheesecake baking in the oven, with the phyllo crust turning golden brown and crisp around the creamy filling.
  • In a small pot, cook water, sugar, honey, and a pinch of salt over medium heat, stirring until sugar dissolves.
    This image shows honey, sugar, and water being stirred together in a saucepan over medium heat, cooking into a slightly thickened syrup that will be poured over the cheesecake.
  • Cook for about 7 minutes until slightly thickened.
  • Add lemon juice if desired.
  • Pour the syrup over the baked cheesecake, focusing on the sides.
    This image shows warm honey syrup being poured over the edges of the baked baklava cheesecake, soaking into the crispy phyllo layers for added sweetness and texture.
  • Optionally, sprinkle with chopped nuts.
  • Cool, then chill overnight.

Notes

  • Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out and tearing.
  • Pour the syrup slowly, allowing it to absorb into the layers of phyllo, which will create that signature baklava texture.