Baklava Cheesecake
An exquisite dessert that combines the rich flavors of traditional baklava with the creamy texture of cheesecake, perfect for gatherings and special occasions.
Ingredients
For the crust
- 2 cups graham cracker crumbs or crushed digestive biscuits Provides sweetness and crunchy texture.
- 1/2 cup melted butter Binds the crust ingredients.
- 1/4 cup brown sugar Adds caramel-like flavor.
For the nut layer
- 1 1/2 cups chopped pistachios & walnuts Brings the baklava flavor.
- 2 tbsp sugar Enhances the nut layers.
- 1 tsp cinnamon Adds aromatic sweetness.
- 2 tbsp melted butter Coats the nut mixture.
- 2 tbsp honey Adds rich depth of flavor.
For the cheesecake filling
- 16 oz cream cheese, softened Base for cheesecake filling.
- 3/4 cup sugar Sweetens the filling.
- 3 large eggs Provides structure and richness.
- 1 cup Greek yogurt or sour cream For creaminess.
- 1 tbsp lemon juice Brightens the flavor.
- 1 tbsp cornstarch Stabilizes the cheesecake.
- 1 tsp vanilla extract Adds warmth and fragrance.
For the phyllo topping and syrup
- 6-8 sheets phyllo dough Creates the crispy topping.
- 1/4 cup melted butter For brushing over phyllo.
- 1/2 cup honey Used in syrup for drizzling.
- 1/4 cup water To create the syrup.
- 2 tbsp sugar Complements the honey.
- 1 tsp lemon juice Enhances syrup flavor.
- 1/2 tsp cinnamon Adds flavor to syrup.
For garnish and serving
- Chopped pistachios For garnish.
- Whipped cream or Greek yogurt As a topping.
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar until moist. Press into the prepared pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
Nut Layer
- Mix the chopped pistachios, walnuts, sugar, cinnamon, melted butter, and honey until the nuts are well-coated. Spread evenly over the cooled crust.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Incorporate the eggs one at a time, mixing well after each addition. Stir in the Greek yogurt, lemon juice, cornstarch, and vanilla until fully combined.
- Pour the cheesecake filling over the nutty baklava layer in the pan and smooth the top with a spatula.
Baking
- Bake for 50-55 minutes, or until the center is set but slightly jiggly. Turn off the oven, leaving the cheesecake in with the door ajar for an hour.
Phyllo Topping
- Brush the phyllo sheets with melted butter and layer them on top of the cooled cheesecake. Bake for an additional 5-7 minutes, or until golden and crispy.
Honey Syrup
- In a small saucepan, combine honey, water, sugar, lemon juice, and cinnamon. Simmer over low heat while stirring. Let bubble for 5-7 minutes until slightly thickened.
Final Steps
- Drizzle the warm honey syrup over the cheesecake, then refrigerate for at least 4 hours or overnight.
- Before serving, top with chopped pistachios and a dollop of whipped cream or Greek yogurt.
Notes
Toast nuts lightly for extra flavor and ensure cream cheese is at room temperature for easier blending. Consider drizzling more honey over the phyllo before serving. Keep phyllo covered with a damp towel when working to prevent drying out.