Baklava Cheesecake
Baklava cheesecake is a delicious fusion dessert that combines the flavors of classic baklava with creamy cheesecake. Layers of crunchy nutty and butter phyllo crust, a cheesecake filling flavored with honey and cinnamon, and a topping of chopped nuts and honey syrup. The ultimate creamy dessert for special occasion.
Servings: 16 Servings
Calories: 331kcal
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.
Nutrition
Calories: 331kcal | Carbohydrates: 37g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 67mg | Sodium: 152mg | Potassium: 135mg | Fiber: 1g | Sugar: 28g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg