Baklava Cheesecake

This Baklava Cheesecake features a creamy cheesecake, flaky phyllo pastry, crunchy pistachios, and sweet honey syrup. Perfect for holidays and special occasions.

Course Dessert

Cuisine Greek

Keyword cheesecake

Prep Time 40

Cook Time 1 15

Chill 6

Total Time 7 55

Servings servings

Calories 631kcal

Ingredients

Phyllo Crust:

12 sheets phyllo dough thawed
½ cup butter unsalted - melted
1 teaspoon ground cinnamon

Nut Layer:

1 ½ cups walnuts finely chopped
½ cup pistachios finely chopped
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Pinch salt

Cheesecake Filling:

24 ounces cream cheese softened (3 packages)
1 cup granulated sugar
¼ cup sour cream
2 teaspoons vanilla extract
1 teaspoon lemon zest
3 large eggs
2 tablespoons all-purpose flour

Honey Syrup:

½ cup honey
¼ cup water
¼ cup granulated sugar
1 tablespoon lemon juice
1 cinnamon stick
1 strip orange peel

Garnish:

2 tablespoons pistachios chopped

Honey for drizzling

US Customary - Metric

Instructions

Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.
Stir together the walnuts, pistachios, sugar, cinnamon, cloves, and salt. Set aside.
Brush one sheet of phyllo dough with melted butter and place it into the prepared pan, allowing the edges to extend up the sides. Repeat with the remaining phyllo sheets, rotating each slightly to create an even crust. Sprinkle cinnamon lightly between every few layers of phyllo.
Trim any excessively long edges, leaving about 1 inch extending above the rim of the pan.
Sprinkle half of the nut mixture evenly over the bottom of the phyllo crust.
Beat the cream cheese until smooth. Add the sugar and beat until creamy.
Mix in the sour cream, vanilla, lemon zest, and flour until combined.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
Pour the cheesecake filling over the nut layer and smooth the top.
Sprinkle the remaining nut mixture evenly over the cheesecake.
Bake for 70 to 75 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Meanwhile, combine the honey, water, sugar, lemon juice, cinnamon stick, and orange peel in a small saucepan. Bring to a gentle simmer over medium heat.
Cook for 8 to 10 minutes, stirring occasionally, until slightly thickened.
Remove the cinnamon stick and orange peel. Let the syrup cool until warm.
Once the cheesecake has cooled to room temperature, slowly spoon about two-thirds of the honey syrup over the nut topping, allowing it to soak into the nuts and edges of the phyllo.
Refrigerate the cheesecake for at least 6 hours or overnight.
Before serving, drizzle with the remaining honey syrup and sprinkle with chopped pistachios.
Store covered in the refrigerator for up to 5 days.

Notes

Tip: To remove the cheesecake from the springform pan, open the clamp and gently pull the pan away from the sides of the cheesecake. Then, lift the cheesecake through the pan by pushing it upwards through the middle of the pan.

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