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At the base of our Baklava Cheesecake is a crust made from phyllo dough, which is a traditional component of baklava. Phyllo dough is known for its delicate, paper-thin layers that, when baked, become light and flaky. The choice of nuts—typically walnuts or pistachios—combined with sugar and cinnamon forms a flavorful crust that not only provides a crunchy texture but also complements the creamy filling of the cheesecake.

Baklava Cheesecake

Experience the irresistible blend of two classic desserts with this Baklava Cheesecake recipe! Delight in the layers of flaky phyllo dough, rich cream cheese filling, and a nutty topping drizzled with sweet syrup. This fusion of flavors brings together traditional baklava and creamy cheesecake, making it the perfect indulgence for any occasion. Get ready to impress your guests and satisfy your sweet tooth! #BaklavaCheesecake #DessertRecipe #FusionFood #SweetTreats #BakingJoy
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Ingredients
  

For the Crust:

1 ½ cups crushed phyllo dough (about 6 sheets, baked until golden)

½ cup unsalted butter, melted

½ cup chopped walnuts

½ cup granulated sugar

1 teaspoon ground cinnamon

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

½ cup granulated sugar

½ cup Greek yogurt

3 large eggs

1 tablespoon vanilla extract

1 teaspoon ground cardamom

1 teaspoon lemon zest

For the Baklava Topping:

1 cup chopped mixed nuts (walnuts, pistachios, and almonds)

½ cup honey

2 tablespoons butter, melted

1 teaspoon cinnamon

For the Syrup:

1 cup granulated sugar

½ cup water

1 teaspoon vanilla extract

1 teaspoon lemon juice

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, mix the crushed phyllo dough, melted butter, chopped walnuts, granulated sugar, and cinnamon until well combined.

        - Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese until smooth.

              - Add granulated sugar, Greek yogurt, eggs, vanilla extract, cardamom, and lemon zest. Mix until fully incorporated and creamy.

                - Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.

                  Bake the Cheesecake:

                    - Tap the pan on the counter to remove any air bubbles, then bake in the preheated oven for 45-50 minutes or until the edges are set and the center has a slight jiggle.

                      - Turn off the oven and leave the cheesecake inside for an hour to cool gradually. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.

                        Prepare the Baklava Topping:

                          - In a small bowl, combine the chopped mixed nuts, honey, melted butter, and cinnamon. Mix until the nuts are fully coated.

                            Make the Syrup:

                              - In a small saucepan, combine sugar, water, vanilla extract, and lemon juice. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes until slightly thickened. Remove from heat and let cool.

                                Assemble the Cheesecake:

                                  - Once the cheesecake is fully chilled, spread the baklava topping evenly on top of the cheesecake.

                                    - Drizzle the cooled syrup generously over the nuts and cheesecake.

                                      Serve:

                                        - Carefully release the cheesecake from the springform pan. Slice into wedges and serve chilled, drizzling any remaining syrup on top for extra sweetness.

                                          Prep Time: 30 mins | Total Time: 1 hour 30 mins + chilling | Servings: 12 slices