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The process of layering buttered phyllo dough and a walnut-cinnamon mixture into a springform pan for the baklava cheesecake crust.

Baklava Cheesecake: The Ultimate Guide to a Perfect Fusion Dessert

An unforgettable dessert fusion! This Baklava Cheesecake features a crispy, buttery phyllo crust layered with nuts and cinnamon, a creamy cheesecake filling, and a fragrant honey syrup.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Syrup
  • 1 cup Honey
  • 1 cup Water
  • 1 cup Granulated Sugar
  • 1 Cinnamon Stick
  • 1 Strip of Lemon Peel
For the Phyllo Crust & Topping
  • 1 package Phyllo Dough (16-ounce) thawed
  • 1 cup Unsalted Butter melted
  • 2 cups Walnuts or Pistachios finely chopped
  • 1/4 cup Granulated Sugar
  • 1 tsp Cinnamon
For the Cheesecake Filling
  • 32 oz Cream Cheese softened to room temperature
  • 1 cup Granulated Sugar
  • 4 Large Eggs at room temperature
  • 1 cup Sour Cream at room temperature
  • 1 tbsp Vanilla Extract
  • 1 tsp Lemon Zest

Equipment

  • 1 9-inch springform pan
  • 1 Hand Mixer or Stand Mixer
  • 1 Pastry Brush

Method
 

Prepare the Honey Syrup
  1. In a small saucepan, combine honey, water, sugar, cinnamon stick, and lemon peel. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool completely.
Create the Phyllo Crust
  1. Preheat oven to 350°F (175°C). Combine chopped nuts, 1/4 cup sugar, and cinnamon.
  2. Brush a 9-inch springform pan with melted butter. Layer 8 phyllo sheets in the pan, brushing each with butter and rotating slightly. Sprinkle with 1/2 cup nut mixture.
  3. Repeat with two more sets of 8 phyllo sheets and 1/2 cup nut mixture each. Keep remaining phyllo covered with a damp cloth.
Mix the Cheesecake Filling
  1. In a large bowl, beat softened cream cheese until smooth. Gradually beat in sugar. Add eggs one at a time, mixing on low just until combined. Stir in sour cream, vanilla, and lemon zest.
Assemble and Bake
  1. Pour filling into the phyllo crust. Fold overhanging phyllo over the filling. Layer remaining phyllo sheets on top, brushing each with butter. Sprinkle with remaining nut mixture.
  2. Score the top into a diamond pattern with a sharp knife. Bake for 60-75 minutes until the center is almost set.
  3. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
Chill and Serve
  1. Remove from oven. Immediately pour half of the cooled syrup over the hot cheesecake. Let it cool to room temperature.
  2. Cover and refrigerate for at least 6 hours or overnight. Serve with remaining syrup.

Notes

Make sure all your dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for the smoothest possible filling.
Keep the phyllo dough you aren't working with covered by a damp towel to prevent it from drying out and cracking.