Name: Baklava Cheesecake
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: Turkish
Ingredients: 100 g (3/4 cup) pistachios – crushed; 100 g (3/4 cup) almonds and walnuts – crushed; 1/2 tsp ground cinnamon; 2 tbsp honey (or maple syrup or sugar); 1–2 tbsp orange blossom water; 10–12 sheets phyllo dough; 100 g (1/2 cup) melted butter or clarified butter; 450 g (2 cups) cream cheese – softened; 165 g (3/4 cup) granulated sugar; 3 eggs – room temperature; 2 tsp vanilla extract; 150 g (2/3 cup) sour cream; 1 1/2 tbsp fresh lemon juice

Jump to Recipe

Baklava cheesecake is a rich and creamy baked cheesecake with crispy phyllo layers, a spiced nut filling, and a baklava-inspired finish.

baklava cheesecake with phyllo crust on a plate

This baklava cheesecake recipe combines the creamy texture of a baked cheesecake with the crisp, buttery layers and nutty flavor of classic baklava.

Made with phyllo dough, pistachios, walnuts, almonds, and a smooth cream cheese filling, it’s a striking dessert with a crisp crust and a rich, creamy center.

Why you’ll love this recipe

Creamy and crispy: Rich cheesecake filling with flaky phyllo and crunchy nuts.
Baklava-inspired flavor: Pistachios, walnuts, almonds, honey, and orange blossom in every bite.
Beautiful special dessert: A baked cheesecake that feels original and impressive.

Ingredients You Need

You need these ingredients to make this baklava cheesecake recipe:

Phyllo dough – Thin sheets for a crispy baklava-style crust; use round sheets if possible for easy layering.
Butter (or clarified butter) – Melted to brush each layer and create a golden, flaky texture.
Mixed nuts – Pistachios, almonds, and walnuts, finely chopped; use unsalted and lightly toasted for more flavor.
Sugar – Granulated sugar for the cheesecake and honey or brown sugar for the nut filling.
Cinnamon – Optional.
Orange blossom water – Adds a floral note; can be replaced with rose water or lemon juice.
Cream cheese – Full-fat.
Eggs – Room temperature.
Sour cream
Lemon juice
Vanilla extract

baklava cheesecake slice with pistachios and honey

Tips for best results

Chill overnight: Essential for clean slices and the best texture.
Use room temperature ingredients: Ensures a smooth, lump-free cheesecake batter.
Layer phyllo properly: Brush each sheet with butter for a crispy, golden baklava crust.
Don’t overmix the batter: Mix just until smooth to avoid cracks when baking.
Bake in a water bath: Helps the cheesecake cook evenly and stay creamy.

How to make baklava cheesecake

This cheesecake uses the same baked cream cheese base as my New York cheesecake, with a different flavor twist.

Mix the chopped pistachios, almonds, and walnuts with cinnamon, orange blossom water, and honey until you get a moist nut filling.

chopped pistachios almonds and walnuts in a bowl for baklava cheesecake

Beat the cream cheese and sugar until smooth, then add eggs and vanilla, and mix again.

Finish with sour cream and lemon juice and mix until creamy.

cream cheese eggs and sugar in a mixing bowl for cheesecake batter

Prepare a springform pan and brush with melted butter, then line with phyllo sheets, brushing each layer with butter as you go.

springform pan lined with phyllo dough for baklava cheesecake

Add ¾ of the nut mixture and press into an even layer.

phyllo crust with nut layer in springform pan

Then pour the cheesecake filling on top and trim excess phyllo dough.

cheesecake batter poured over baklava nut layer

Preheat the oven to 150°C / 300°F and prepare a water bath, then bake for about 90 minutes until slightly set in the center.

Cool in the oven with the door slightly open for 1 hour, then chill in the fridge overnight.

baked baklava cheesecake in a springform pan

Unmold and decorate with remaining nuts, honey syrup, or edible flowers before serving.

baklava cheesecake whole on a serving plate

Storage

Store covered in the fridge for up to 5 days or freeze for up to 3 months.

Variations

Pistachio baklava cheesecake: Use only pistachios for a stronger flavor.
Chocolate baklava cheesecake: Add melted chocolate or chocolate chips to the filling.
Rose baklava cheesecake: Replace orange blossom with rose water for a floral twist.
Honey lemon version: Add lemon zest and drizzle with honey syrup.
Mini cheesecakes: Bake in muffin tins for individual portions.

Recipe Questions

Can I use store-bought baklava nuts mix?

Yes, it works well and saves time for this recipe.

Do I need a water bath?

Recommended for a creamy texture and to prevent cracks.

Can I make it ahead?

Yes, this cheesecake is best made the day before and chilled overnight.

How do I keep the phyllo crust crispy?

Brush each layer with butter and avoid covering while still warm.

Can I skip orange blossom water?

Yes, replace with lemon juice or vanilla for a different flavor.

slice of baklava cheesecake with crispy phyllo layers

More Cheesecake Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Baklava Cheesecake

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5 from 1 review

Author: Fadela
Total Time: 2 hours 15 minutes
Yield: 8 slices

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Description

Recipe for baklava cheesecake, a Turkish baklava flavored cheesecake with almonds, walnuts and pistachios and a crispy filo pastry crust (for a 7-8 inches / 18-20 cm pan, about 8-10 slices)

Instructions

Baklava

In a medium bowl, combine the crushed pistachios, almonds, and walnuts.
Add the honey, ground cinnamon, and orange blossom water, then mix with a spoon until you get a moist, evenly coated mixture.
The texture should hold together slightly when pressed.
Set aside while you prepare the cheesecake batter.

Cheesecake

In a large mixing bowl, beat the softened cream cheese with the sugar using an electric mixer until smooth and creamy, about 1–2 minutes. Scrape down the sides of the bowl if needed.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent adding too much air.
Add the vanilla extract, sour cream, and fresh lemon juice, then mix gently until the batter is smooth, creamy, and fully combined.

Assembly

Preheat your oven to 150°C / 300°F.
Prepare a 7–8 inch (18–20 cm) springform pan and brush the bottom and sides generously with melted butter.
Place one sheet of phyllo dough into the pan, gently pressing it into the bottom and up the sides without tearing it. Let the excess hang over the edges.
Brush the entire sheet lightly with melted butter.
Repeat this process with the remaining phyllo sheets, layering and brushing each one with butter to create a flaky, crispy crust.
Add about ¾ of the nut mixture into the pan and spread it evenly, pressing lightly with the back of a spoon or spatula to form a compact layer.
Pour the cheesecake batter over the nut layer and smooth the top with a spatula.
Trim the overhanging phyllo dough with scissors to create a clean edge.
Gently tap the pan on the work surface to release any trapped air bubbles.

Baking

Bring a saucepan of water to a boil to create steam in the oven.
Place the cheesecake on the middle rack and pour the hot water into a tray or drip pan positioned on the rack below (this creates a water bath effect without direct contact).
Bake for about 90 minutes, until the edges are set and the center is still slightly jiggly.
Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracks from sudden temperature changes.
Remove from the oven and let cool completely at room temperature.
Cover and chill in the refrigerator for at least 6 hours or overnight for best texture.

Finishing

Once fully chilled, remove the cheesecake from the pan and transfer to a serving plate.
Top with the remaining chopped nuts and drizzle with honey or simple syrup just before serving.
Slice with a sharp knife (wiped clean between cuts) and serve cold.