Baklava Cheesecake
A fusion of creamy cheesecake and crisp, nutty baklava in one stunning dessert, perfect for holidays or special gatherings.
Equipment
- 9-inch springform pan
Ingredients
Baklava Cheesecake Base
- 1 package phyllo dough
- 1/2 cup butter melted
- 1 cup chopped nuts walnuts and pistachios
- 1 tsp ground cinnamon
- 1/2 cup honey
Cheesecake Filling
- 24 oz cream cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- extra honey for drizzling after baking
Instructions
- Prepare nut mixture by combining chopped walnuts, pistachios, cinnamon, and honey. Toast nuts if desired.
- Preheat oven to 325°F (163°C). Butter a 9-inch springform pan. Layer 8 sheets of phyllo, brushing each with butter. Sprinkle half the nut mixture. Repeat layering phyllo and nuts, finishing with phyllo layers.
- Beat cream cheese until smooth; add sugar, eggs, vanilla, lemon juice, and honey. Mix until creamy but not overmixed.
- Pour cheesecake filling over layered phyllo and nuts evenly. Bake 50-60 minutes until center is just set. Cool completely.
- Drizzle extra honey over cooled cheesecake, refrigerate 4+ hours before slicing and serving.
Notes
This baklava cheesecake blends creamy and crunchy textures for a show-stopping dessert. Customize with your choice of nuts or use low-fat cream cheese for a lighter version.
