Baklava Cheesecake

How to make baklava cheesecake recipe with this easy and flavorful recipe. This delicious cheesecake is ultra creamy and rich on a traditional baklava crust made with pistachios, almonds and walnuts and a very crispy filo dough.

Jump to:

• Why you'll love this recipe
• Ingredients You Need
• How to Make Baklava Cheesecake recipe
• Serving Suggestions
• Tips for best results
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Cheesecake Recipes
• Baklava Cheesecake

This Baklava cheesecake recipe is a combination of two classic desserts that give this wonderful dessert with oriental flavors.

We find in this very original dessert all the crispness and flavor of this oriental pastry from Turkey, also very popular in Greece, a classic baklava made with pistachios, almonds and walnuts.

As in the Turkish baklava recipe, this cheesecake is made with a puff pastry crust called phyllo pastry sheets or filo pastry, brushed with melted butter which after baking gives a very crispy texture.

All this on a rich and creamy and tangy cheesecake layer that perfectly matches the flavor of the roasted nuts and orange blossom.

This baklava cheesecake recipe is a perfect dessert for any occasion, or like oriental pastries, to be enjoyed with the family to celebrate the Aid celebration or an other special occasion, served with a drizzle of honey and a glass of mint tea.

Craving for more Middle Eastern recipes? Give these a try: Moroccan Chebakia Cookies, Morrocan Semolina pancakes , Gazelle horns, Makrout dates cookies.

Ingredients You Need

You need these ingredients to make this baklava style cheesecake recipe:

Baklava

• Phyllo crust: For the crust of the baked cheesecake and as in the baklava recipe, use sheets of phyllo dough that you can easily find in the shops or in Turkish grocery stores, preferably in a round format to simplify the assembly.
• Clarified butter: as in the original recipe use smen which is a clarified butter known as ghee, you can also use melted butter.
• Nuts: A mixture of chopped nuts with pistachios, almonds and walnut kernels, you can roast them in the oven for more flavor and especially unsalted. 
• Sugar: Preferably use honey syrup to sweeten the nuts or a flavored sugar like brown sugar.
• Cinnamon: Optional to flavor the nut mixture.
• Orange blossom water: To wet the nuts, you can replace it with water, rose water or lemon juice.

Cheesecake filling

• Fresh cheese: Preferably use softened cream cheese like Philadelphia brand.
• Sugar: Use granulated sugar preferably.
• Eggs: Large eggs at room temperature.
• Vanilla extract: Optional to flavor the cheesecake batter.
• Sour cream: Indispensable for the sour flavor and texture of the cheesecake, you can replace it with plain yogurt, cottage cheese or Greek yogurt.
• Lemon: Use fresh lemon juice preferably.

How to Make Baklava Cheesecake recipe

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Place the chopped nuts, pistachios, almonds and walnut kernels in a medium bowl and add the other ingredients, ground cinnamon, orange blossom water and honey.

Step 2: Mix with a tablespoon until you have a smooth and moist mixture.

Step 3: Beat cream cheese and sugar in a large bowl with an electric mixer or in a stand mixer fitted with a whisk attachment until creamy.

Step 4: Add room-temperature eggs and vanilla extract and mix again with a mixer to incorporate. Finish with sour cream and lemon juice and mix again until creamy and smooth.

Step 5: Prepare a springform pan or a cake pan with a removable bottom of 7 - 8 inches / 18 - 20 cm and grease the bottom and sides of the prepared pan with melted butter (ghee) using a pastry brush and place the first sheet of phyllo dough, starting by adhering the bottom of the pan and then the edges, avoiding folding the dough too much. 

Step 6: Brush the entire sheet with melted butter using the pastry brush and repeat this step for all remaining filo sheets and pour in ¾ of the nut mixture and press down with an angled spatula to get a smooth layer of nuts.

Bake cheesecake

Step 7: Fill the remaining space with the cream cheese filling and use scissors to cut out the falling dough to make a straight edge.

Step 8: Preheat the oven to 300 °F / 150°C and bring a saucepan of water to a boil to make a water bath (steam). Pour the boiling water over the oven drip pan, which should be positioned just below the rack.

Step 9: Place the cheesecake on the rack and bake for 90 minutes until golden brown on top. At the end of the baking time, leave the cheesecake in the oven with the door half open for about 1 hour.

Chill: Then let it cool completely at room temperature before covering it with plastic wrap and placing it in the refrigerator overnight (at least 6 hours). Unmold the baklava cheesecake when it is cold and decorate it with the remaining nuts, dried rose petals and a bit of honey syrup or ​a simple sugar syrup.

Serving Suggestions

• Drizzle with Honey: Pour a generous drizzle of honey over the top of the cheesecake just before serving for extra sweetness and a classic baklava flavor.
• Garnish with Nuts: Sprinkle chopped pistachios, walnuts, or almonds on top for added crunch and a beautiful presentation.
• Serve with Fresh Fruit: Pair slices with fresh figs, pomegranate seeds, or berries to balance the richness.
• Add a Dollop of Whipped Cream: Serve with a dollop of whipped cream for a light and airy contrast.
• Dust with Cinnamon: Lightly dust the top with ground cinnamon to enhance the warm, spiced flavors of the baklava.
• Pair with Greek Yogurt: For a tangy contrast, serve alongside a spoonful of plain Greek yogurt.
• Decorate with Edible Flowers: Garnish with edible flowers for an elegant and colorful presentation, perfect for special occasions.
• Hot Syrup: Serve with a simple syrup. Mix equal parts sugar and water in a saucepan, heat until thickened, and serve warm.

Storage instructions

In the fridge: Baklava cheesecake can only be stored in the fridge, under plastic wrap, for about 5 days.

In the freezer: You can freeze this baklava cheesecake when it is completely cooled for up to 3 months. Allow it to return to the refrigerator overnight.

Recipe Questions

How do I prevent the cheesecake from cracking?

To prevent cracks, bake the cheesecake in a water bath, avoid overmixing the batter, and cool the cheesecake gradually in the oven with the door slightly open.

What nuts work best for Baklava Cheesecake?

Traditional nuts like pistachios, walnuts, and almonds work best, but you can also experiment with other nuts depending on your preference.

How do I achieve a crisp baklava layer?

Make sure to brush each layer of filo dough with butter and you can also bake it until golden and crispy before adding the cheesecake filling to the baked phyllo sheets.

More Cheesecake Recipes

I hope you love this baklava cheesecake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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