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Baklava Cheesecake

A decadent fusion of rich cheesecake and flaky baklava, featuring a nutty filling and a sweet honey drizzle that creates an unforgettable dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs Or crushed digestive biscuits for base.
  • 1/2 cup melted butter Adds richness and binds the crust.
  • 1/4 cup brown sugar Introduces deep caramel notes.
Nutty Baklava Layer
  • 1 1/2 cups chopped pistachios & walnuts Provides texture and nutty flavor.
  • 2 tbsp sugar Sweetens the nutty layer.
  • 1 tsp cinnamon Infuses warmth.
  • 2 tbsp melted butter Helps nuts hold together.
  • 2 tbsp honey Enhances the nutty profile.
Cheesecake Filling
  • 16 oz cream cheese, softened Brings creaminess.
  • 3/4 cup sugar Balances flavors.
  • 3 large eggs Binding agents for structure.
  • 1 cup Greek yogurt Adds tang.
  • 1 tbsp lemon juice Brightens flavor.
  • 1 tbsp cornstarch Helps stabilize cheesecake.
  • 1 tsp vanilla extract Enhances depth of flavor.
Phyllo Topping
  • 6-8 sheets phyllo dough For crispy topping.
  • 1/4 cup melted butter Binds phyllo layers.
Honey Syrup
  • 1/2 cup honey Sweet syrup for drizzling.
  • 1/4 cup water Balances syrup.
  • 2 tbsp sugar Sweetens the syrup.
  • 1 tsp lemon juice Adds brightness.
  • 1/2 tsp cinnamon Infuses warmth.
Garnish & Serving
  • Chopped pistachios For garnishing and added crunch.
  • Whipped cream or Greek yogurt Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
Prepare the Crust
  1. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until well combined.
  2. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes, then cool completely.
Make the Nutty Baklava Layer
  1. Combine chopped pistachios, walnuts, sugar, cinnamon, melted butter, and honey in another bowl. Mix well.
  2. Spread the nut mixture over the cooled crust.
Prepare the Cheesecake Filling
  1. In a large bowl, beat softened cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing well after each addition. Fold in Greek yogurt, lemon juice, cornstarch, and vanilla extract.
  3. Pour the cheesecake filling over the nutty layer.
Bake the Cheesecake
  1. Bake for 50-55 minutes until the center is slightly jiggly. Turn off the oven and allow cooling with the door ajar for 1 hour.
Prepare the Phyllo Topping
  1. Brush phyllo dough sheets with melted butter and layer them over the cheesecake.
  2. Bake for an additional 5-7 minutes until golden and crisp.
Make the Honey Syrup
  1. In a saucepan, combine honey, water, sugar, lemon juice, and cinnamon. Simmer for 5-7 minutes until thickened.
Drizzle and Chill
  1. Drizzle warm honey syrup over the cheesecake and refrigerate for at least 4 hours.
Garnish and Serve
  1. Top with chopped pistachios and whipped cream or Greek yogurt before serving.

Notes

Allow each layer to cool adequately for an attractive presentation. Can be prepared a day in advance and stored in the refrigerator.