Baklava Cheesecake Easy To Make

Need more creative cheesecake recipes? You’ll love my brownie cheesecake, Biscoff cheesecake, and no-bake Oreo cheesecake. What do you get when you pair the flavors of the Middle Eastern dessert, classic baklava, and the rich, decadent texture of cheesecake? Um, the best thing ever? The base is a classic cheesecake, but what makes it special is the airy phyllo crust and topping of honey and rosewater-infused pistachios. The best part? It’s SO easy to make!

Why I love this recipe

The perfect texture. The cheesecake is soft and creamy, the nut topping adds the perfect crunch, and the thin phyllo crust is ultra-flaky. Pure decadence. This dessert is guaranteed to be a head turner–I’ve got the evidence! It’s easier than you think. Despite how complex it sounds, it’s no different than any other cheesecake recipe. Also, the ingredient list may look long but most of the ingredients are repeated throughout each process. No fancy kitchen gadgets needed. So long as you have a mixer and a springform pan, you’re in luck.

Ingredients needed

Crust:

Phyllo pastry dough. The light, unleavened phyllo dough gives baklava its crisp texture. In this recipe, it’s layered on the bottom and up the sides to act as the crust. I can usually find it in the frozen aisle of the grocery store. Butter. Brushed over the phyllo to give it a golden hue and prevent it from burning. Nuts. Walnuts, pistachios, and almonds are crushed on the phyllo layer.

Cheesecake batter:

Cream cheese. Use full-fat cream cheese that’s been softened to room temperature. Honey. Honey is essential in baklava recipes for its sweetness and floral flavor. Eggs. Gives the filling a silky smooth consistency while binding the ingredients. Vanilla extract. For flavor. Lemon juice. For brightness and balance.

Topping:

Honey. Used as the base of the syrup. Water. To get the proper texture. Rose water. Adds a light, floral flavor to the honey syrup. Nuts. For added crunch. Use hazelnuts, walnuts, almonds, and or pistachios. Lemon juice and zest. For brightness. Orange juice and zest work, too.

How to make baklava cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Line a 9-inch springform pan with parchment paper and spray the sides with cooking spray.

Arman’s recipe tips

Keep the filo sheets from drying out. Lay a damp kitchen towel on top of the sheets of filo when layering them into the springform pan. Guarantee a smooth, creamy filling. Sometimes I like to run the filling through a sieve as I find this helps remove any clumps. Know when the cheesecake is done. The phyllo should be golden brown and crisp, the edges of the filling are set, and the middle is slightly jiggly. Use a VERY sharp knife to slice. So you don’t rip through the phyllo.

Storage instructions

To store: Store leftover cheesecake in an airtight container in the refrigerator for up to one week.

Want to skip the filo pastry? Just use a regular graham cracker crust! Top the entire cheesecake with phyllo. Rather than fold the sheets in half, leave enough sticking out over the edge so you can fully wrap the top of the cheesecake in phyllo. Add cinnamon. Many recipes call for cinnamon in the honey rose syrup. I tested it and didn’t think it was necessary, but you can add 1-2 teaspoons.

To freeze: Wrap leftover slices in aluminum foil, store them in freezer-safe containers, and freeze for up to three months.