Baklava Cheesecake: A Luxurious Fusion of Two Classics
If you’re a fan of both cheesecake and baklava, get ready to indulge in the ultimate dessert fusion: Baklava Cheesecake. This decadent treat combines the creamy richness of a honey-flavored cheesecake with the crispy, nutty layers of baklava. Topped with a pistachio pecan shortbread crust, this Baklava Cheesecake is a stunning showstopper for any occasion.
Why You’ll Love This Recipe
Imagine the creamy texture of a cheesecake meeting the crisp, flaky layers of phyllo dough, all sweetened with honey and filled with a medley of nuts and cinnamon. The combination of textures—crunchy, creamy, and buttery—creates a dessert that will impress both baklava lovers and cheesecake enthusiasts alike. This dessert is perfect for holidays, special gatherings, or when you want to wow your guests with something extraordinary.
Ingredients
Honey Syrup
- 1/3 cup white sugar (2.33 oz, 66 grams)
- 1 tablespoon lemon juice
- 1/4 cup water
- 1/3 cup honey
Pistachio Pecan Shortbread Crust
- 3/4 cup unsalted butter, softened (6 oz, 170 grams)
- 3/4 cup powdered sugar (3.37 oz, 95.54 grams)
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (7.8 oz, 221 grams)
- 3/4 cup finely chopped nuts (pistachios and pecans)
Baklava Layers
- 1 lb phyllo pastry (453.5 grams)
- 1 cup finely chopped nuts (pistachios and pecans, 4.4 oz, 125 grams)
- 1 teaspoon cinnamon powder
- 4 oz melted butter, cooled (1/2 cup, 113 grams)
Honey Cheesecake Filling
- 2 cups cream cheese, room temperature (16 oz, 453 grams)
- 1/2 cup honey
- 1/4 cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon powder
Directions
Step 1: Make the Honey Syrup
In a small saucepan, combine the sugar, lemon juice, water, and honey. Bring the mixture to a boil over medium heat, stirring frequently. Once boiling, reduce the heat and simmer for 3 minutes. Stir constantly to prevent burning. Remove from heat and allow the syrup to cool completely. Set aside for later use.
Step 2: Prepare the Pistachio Pecan Shortbread Crust
In a mixer, cream the softened butter for 2 minutes until smooth. Add powdered sugar and mix on low speed until combined. Increase to medium-high speed and cream for 1 minute. Mix in the vanilla extract. Add the flour, mixing until the dough just comes together. Fold in the chopped pistachios and pecans.
Press the dough evenly into the bottom and up the sides of a greased 9-inch springform pan. Place the pan in the freezer while you prepare the other layers.
Step 3: Assemble the Baklava Layers
Thaw your phyllo dough according to the package instructions. Mix the finely chopped nuts with cinnamon.
Cut the phyllo sheets into circles that fit your 9-inch pan. Begin layering the phyllo sheets into the springform pan, brushing each layer with melted butter. After every few layers, sprinkle some of the nut mixture over the phyllo. Repeat this process until you have stacked 40 sheets of phyllo, making sure to spread the nuts evenly throughout the layers.
Once the baklava layers are complete, freeze the pan for 30 minutes to firm up. After freezing, use a sharp knife to cut the top phyllo layers into 8 wedges, but do not cut all the way through the bottom layers. Keep the baklava layers in the fridge until you’re ready to bake.
Step 4: Prepare the Honey Cheesecake Filling
Preheat your oven to 350°F (175°C). In a mixer, beat the cream cheese on medium speed for 2 minutes until fluffy. Add the honey, sour cream, egg, egg yolk, vanilla extract, and cinnamon, mixing until the batter is smooth and creamy.
Pour the cheesecake mixture into the chilled shortbread crust. Carefully place the prepared baklava layers on top of the cheesecake filling.
Step 5: Bake and Finish
Bake the cheesecake in the preheated oven for 60-80 minutes, keeping a close eye on it after 60 minutes. If the top or edges begin to brown too quickly, reduce the heat slightly or cover the edges with foil.
After baking, let the cheesecake cool for 5 minutes. Immediately pour the cooled honey syrup over the top, allowing it to soak into the baklava layers. Let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours (or overnight) to set before serving.
Serving Suggestions
When ready to serve, carefully slice the Baklava Cheesecake into wedges, following the pre-cut baklava layers on top. Garnish with extra chopped pistachios for a pop of color and extra flavor. This dessert is best served chilled, allowing the layers to maintain their distinct textures.
Recipe Notes
- Make Ahead: This cheesecake needs to chill for at least 6 hours, so plan accordingly. It’s an excellent make-ahead dessert that will wow your guests!
- Storage: Store leftover cheesecake in an airtight container in the fridge for up to 4 days.
- Baking Tip: Keep an eye on the cheesecake during baking to ensure the phyllo layers don’t brown too quickly. If needed, cover the top loosely with foil.
Recipe Summary
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 8 hours (includes cooling and chilling time)
- Servings: 8 servings
- Calories: 540 kcal per serving
This Baklava Cheesecake is the ultimate indulgence, combining the best of both worlds. Whether you’re celebrating a special occasion or simply treating yourself, this dessert will elevate any gathering. Enjoy the harmony of creamy cheesecake, flaky phyllo, and sweet honey—one bite and you’ll be hooked!
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Baklava Cheesecake
- Total Time: 8 hours (includes cooling and chilling time)
- Yield: 8 1x
Description
This Baklava Cheesecake is a delightful fusion of two beloved desserts. The rich, creamy cheesecake is paired with layers of flaky phyllo dough and a sweet nut mixture, all topped with a golden honey syrup. With the perfect balance of textures and flavors, this dessert offers a unique and indulgent experience for any occasion.
Ingredients
Honey Syrup
1/3 cup white sugar (2.33 oz, 66 grams)
1 tablespoon lemon juice
1/4 cup water
1/3 cup honey
Pistachio Pecan Shortbread Crust
3/4 cup unsalted butter, softened (6 oz, 170 grams)
3/4 cup powdered sugar (3.37 oz, 95.54 grams)
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour (7.8 oz, 221 grams)
3/4 cup finely chopped nuts (pistachios and pecans)
Baklava Layers
1 lb phyllo pastry (453.5 grams)
1 cup finely chopped nuts (pistachios and pecans, 4.4 oz, 125 grams)
1 teaspoon cinnamon powder
4 oz melted butter, cooled (1/2 cup, 113 grams)
Honey Cheesecake Filling
2 cups cream cheese, room temperature (16 oz, 453 grams)
1/2 cup honey
1/4 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/2 teaspoon cinnamon powder
Instructions
Honey Syrup
In a small saucepan, combine sugar, lemon juice, water, and honey. Bring to a boil over medium heat. Reduce heat and let simmer for 3 minutes while stirring. Remove from heat and set aside to cool.
Pistachio Pecan Shortbread Crust
In a mixer, cream softened butter for 2 minutes. Add powdered sugar and mix on low until combined, then cream on medium-high for 1 minute. Add vanilla extract and mix. Add flour, mix until dough just forms. Fold in chopped pistachios and pecans. Press dough into a greased 9-inch springform pan, covering the bottom and sides. Place in the freezer.
Baklava Layers
Thaw phyllo dough as per package instructions. Mix crushed nuts with cinnamon. Cut phyllo into circles to fit the pan. Layer phyllo sheets, brushing each layer with melted butter and sprinkling nuts between every few layers. Stack 40 sheets total with nuts between layers as instructed. Freeze for 30 minutes, then cut into 8 wedges, stopping just before reaching the bottom layers. Keep in the fridge until needed.
Honey Cheesecake
Preheat oven to 350°F (175°C). Beat cream cheese in a mixer for 2 minutes until fluffy. Add honey, sour cream, egg, egg yolk, vanilla, and cinnamon, mixing until smooth. Pour into the chilled crust. Place prepared baklava topping on top. Bake for 60-80 minutes, reducing heat if necessary to prevent over-browning. Let cool for 5 minutes, then pour the syrup over the top. Let cheesecake cool completely and refrigerate for at least 6 hours before serving.
- Prep Time: 1 hour
- Cook Time: 1 hour
Nutrition
- Calories: 540