This Baklava Cheesecake is a one-of-a-kind dessert that will have your guests swooning. It's the perfect combination of creamy, flaky and nutty flavors, sure to be a hit at any party. If you are looking for a show stopping dessert, this is it!
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❤️ Why You'll Love It
- This cheesecake is a unique and elegant dessert that will surely impress.
- It's creamy, nutty and the perfect combination of crunchy pastry and gooey cheesecake filling.
- The topping of pistachios adds an extra layer of texture and flavor to this decadent treat.
This dessert is not only delicious but also stunning, making it an ideal finale for a dinner party or special occasion. It's also the perfect way to end an unforgettable meal! Plus, this cheesecake is easy to make and can be pre-made ahead of time, allowing you more time to enjoy your company.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place one sheet of phyllo in your lightly greased 8” springform pan and brush with melted butter. Sprinkle about ¼ of each of your chopped nuts evenly on top. Sprinkle cinnamon sugar over the nut layer.
- Cover the nut layers with 2 more sheets of phyllo. Brush again with butter, then a ¼ of the nuts mixture on top. Repeat until you have no more phyllo.
- In a large bowl, combine the softened cream cheese and sugar until fluffy.Add in eggs and marscapone, flour, vanilla extract and honey and mix well.
- Pour the cheesecake filling into the prepared crust and bake until top is nicely gold.
- Make the simple syrup as directed below and let it cool for a few minutes.
- Spoon the syrup around the edges of the cake while it is still hot where the baked phyllo is so they absorb the syrup.
- Let the cheesecake sit at room temperature for 2 hours to allow the syrup to get soaked in, then refrigerate overnight.
👍 Amira's Tips
- If you would like, you can dry roast both nuts before you chop them finely. If you use a food processor, do not turn them into a powder
- Make sure that you use phyllo dough, and not puff pastry for this delicious recipe.
- Use a damp paper towel to keep the the phyllo dough wet, while you are building the layers.
- You will need to work quickly while you are layering the phyllo dough and nut layers, so that they dough doesn't dry out.
- Some of the syrup may leak through the bottom of the spring form pan, so I recommend keeping it on the flat baking dish until you are ready to chill it for easy clean up.
- You can use any nut mixture that you prefer if you are not a fan of pistachios or walnuts.
- Do not skip the chilling step the cheesecake will not set up if not chilled properly.
🧺 Storage
The cheesecake can be stored in the refrigerator for up to 3 days. Make sure that it is wrapped tightly in plastic wrap or kept in an airtight container before storing.
⌛ Make Ahead
This cheesecake is best made the night before you plan to serve it. However, I recommend not topping it until you are ready to serve it.
🍽️ Serve With
- Serve topped with more ground pistachios, fresh fruits and topped with Chantilly cream.
- I love to serve this creamy sweet treat with a formal meal like this Creamy Tuscan Chicken Pasta recipe. It's perfect for guests, and always a crowd pleaser.
👩🍳 Variations
- If you would like, you can also add a layer of melted chocolate in between two of the phyllo dough and nut layers.
- You can also substitute some of the nuts with dried fruit or dried coconut if desired.
- Flavor your syrup differently, orange blossom water or rose water are great too.
- For an even more elevated treat, try adding a scoop of vanilla ice cream to each slice!
💬 FAQs
Baklava is a traditional dessert that is found in both Greek and Turkish cuisine. It is believed to have originated in the Ottoman Empire, but it has been adapted and changed by different cultures over time. In Greece, baklava is usually made with walnuts or pistachios, while in Turkey it often includes almonds.
Baklava has a unique flavor and texture. It is sweet and buttery, with layers of crispy phyllo pastry and crunchy nuts in between. The syrup that is poured over the top adds an extra hint of sweetness and helps to keep the baklava moist.
Yes! This cheesecake can be frozen for up to 3 months. Make sure to tightly wrap the cheesecake in plastic wrap before placing it in the freezer. When ready to serve, let the cheesecake thaw in the refrigerator overnight.
📣 Related Recipes
- Baba Cake is a decadent and indulgent French dessert that has found its way through Egypt. Airy, light yeast cake saturated with syrup and served with Chantilly cream and fresh fruits. A delightful dessert for special occasions.
- However, if you are looking for a sweet treat that's a little different but still has a tasty layer of cream cheese, then this Apple Cream Cheese Bundt Cake is the recipe for you!
- Fresh apples and puff pastry are the main ingredients to make these beautiful apple roses. Easy, not overly sweet and have just the right amount of cinnamon and sugar to give them a perfectly balanced flavor.
- Galaktoboureko is a beloved Greek custard pie featuring buttery crisp phyllo sheets and creamy rich filling. All drizzled with fragrant sugar syrup. A must try beloved dessert.
- Check out this ultimate collection of kunafa recipes. Sweet and savory recipes included with the best tips for a successful Kunafa each time, I've even included a recipe to make the dough from scratch!
More Baklava Recipes
- Savor the delicate taste of pistachio and walnuts with this buttery sweet Pistachio Baklava. With layers of crunchy phyllo pastry and nutty honey filling, it is rich and crispy is ideal for parties and special occasions.
- Indulge in the rich, sweet flavors of the Middle East with these buttery and flaky baklava rolls. Perfect for special occasions or as a decadent treat any time.
More Cheesecake Desserts
- If you love cheesecake cake you this Cranberry Orange Cheesecake it's a lighter dessert that is loaded with delicious and bright flavors.
- These Mini Raspberry Cheesecakes are the perfect individual sized dessert to serve at a party or gathering.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Amira's Pantry!
🥣 Equipment
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- mixing bowls
- hand mixer
- pastry brush
- 8-inch spring form pan
- large pan
Baklava Cheesecake
Ingredients
Phyllo Crust
- 3 tablespoons butter melted
- ½ cup walnuts chopped
- ½ cup pistachios chopped
- 2 tablespoons sugar
- 1 tsp. Ground Cinnamon
- 10 Sheets Phyllo Dough
Cheesecake Filling
- 16 oz. Full fat cream cheese 3 cups
- 1 cup sugar
- ½ cup Mascarpone
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup All Purpose Flour
- ¼ cup honey
Sugar syrup
- ⅔ Cup Water
- ¼ Cup Sugar
- ¼ Cup honey
- Juice of half a lemon
- 1 cinnamon stick
Optional:
- 5 cardamom pods
Instructions
- Preheat oven to 325 degrees Farenheight.
- Lightly grease an 8” Springform pan and set aside.
Make Phyllo Crust:
- Mix the sugar and cinnamon together in a small bowl.
- Place one sheet of phyllo in the springform pan allowing the sheets to hang over the edges of the pan.
- Brush with melted butter. Sprinkle about ¼ of each of your chopped nuts evenly on top.
- Sprinkle ¼ of the cinnamon sugar over the nut layer.
- Cover with 2 more sheets of phyllo. Brush again with butter, then again sprinkle another ¼ of your nuts on top.
- Repeat steps above until you have no more phyllo.
From bottom to top the layers are:
- 2 sheets filo pastry then butter brush + walnut and cinnamon sugar
- 2 sheets filo pastry then butter brush + walnut and cinnamon sugar
- 2 sheets filo pastry then butter brush + walnut and cinnamon sugar
- 2 sheets filo pastry then butter brush + walnut cinnamon sugar
- 2 sheets filo pastry
- Trim the overhanging phyllo dough with a pair of kitchen Scissors. Leave roughly 1”-2” of the crust.
Cheesecake Filling:
- In a large bowl, combine the softened cream cheese and sugar until fluffy.
- Add in eggs, Mascarpone, flour, vanilla extract and honey, beat well with hand mixer.
- Pour the cheesecake filling into the prepared crust.
- Place the springform in the center of a large sheet pan.
- Bake in the oven for 60 minutes or until the cake is golden and has a slight wobble in the center.
- Turn the oven off and leave the cheesecake in the oven for an additional 15 minutes with the door slightly ajar.
- Remove the cheesecake from the oven on the sheet pan and set aside to add the syrup.
Make Syrup:
- While the cheesecake is resting in the oven make the syrup.
- Boil the water with sugar, cinnamon stick, lemon juice, honey and cardamon pods. Once it has boiled, lower the heat and let it simmer on low for about 10-15 minutes.
- Turn heat off and let it cool for a few minutes. Syrup will thicken as it cools.
- Spoon the syrup around the edges of the cake while it is still hot where the baked phyllo is so they absorb the syrup.
- Let the cheesecake sit at room temperature for 2 hours to allow the syrup to get soaked in, then refrigerate overnight.
- Once Cheesecake has set and cooled in the fridge, remove the springform pan.
- Garnish with chopped pistachios and enjoy!
Notes
- Some of the syrup may leak through the bottom of the spring form pan if the phyllo doesn’t soak it up and that is normal.
- For more tips please check the post above.
- Store cheesecake in a container for up to 3 days in the refrigerator. This is best if eaten within a few days of baking. This is a great dessert to make ahead of time since it must sit over night in the fridge to solidify.
- Please check the nutrition disclaimer policy.
Nancy
I am confused by your recipe---In my experience, the term 'cream cheese' refers to a 'block' that (as purchased) is 1 cup in volume and 8 OZ. in weight-- and is what you show in your photo. That amount would be the 2 cups, not 3, as you are listing in the recipe itself. Is this actually 3 cups of 'whipped cream cheese' that you are calling for in this recipe? Or is the 3 cup measurement after the whipping of the blocks with the sugar which gives it more volume?
Amira
Sorry for the confusion Nancy, just use two (8oz) blocks of cream cheese.