Why You’ll Love This Recipe
Baklava Cheesecake is the ultimate fusion dessert that combines two beloved classics into one unforgettable experience. The luscious, creamy cheesecake filling pairs perfectly with the crisp and syrupy layers of baklava. The blend of rich honey, crunchy nuts, and buttery phyllo dough makes every bite a delightful combination of textures and flavors. Whether you’re a fan of cheesecake, baklava, or both, this dessert is sure to be a hit. It’s the perfect balance of decadence and tradition, making it a fantastic showstopper for gatherings and celebrations.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or crushed Nilla wafers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
For the baklava topping:
- 1 package phyllo dough (about 20 sheets)
- 1 cup unsalted butter, melted
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon cinnamon
- ½ cup honey
- ¼ cup water
- 1 tablespoon lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture is well combined and resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it is packed evenly.
- Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
For the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, and beat until well combined.
- Add the eggs one at a time, mixing well after each addition. Continue to beat the mixture until smooth.
- Add the sour cream and heavy cream, and mix until the filling is creamy and well combined.
- Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the oven door slightly open for about 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
For the baklava topping:
- While the cheesecake is chilling, prepare the baklava topping. Preheat the oven to 350°F (175°C).
- Lay a sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Repeat the process, layering and buttering each sheet, until you have about 6-8 sheets layered.
- Sprinkle a generous tablespoon of the chopped walnuts, pistachios, and cinnamon mixture on top of the phyllo dough layers.
- Continue layering the phyllo dough and nut mixture until you’ve used all the dough and nuts. The phyllo should be layered in a rectangle shape, covering the entire surface of the cheesecake.
- Bake the baklava in the preheated oven for about 20-25 minutes, or until the phyllo dough is golden brown and crispy.
- While the baklava is baking, prepare the honey syrup. In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer and cook for 5-7 minutes, or until the syrup thickens slightly.
- Once the baklava is baked, remove it from the oven and drizzle the honey syrup evenly over the top. Let it cool completely before carefully cutting it into squares.
Assemble the Baklava Cheesecake:
- Once the cheesecake has chilled and the baklava topping has cooled, carefully transfer the baklava topping onto the cheesecake.
- Gently press the baklava down onto the cheesecake to help it adhere to the creamy filling. Make sure the layers of phyllo are neatly arranged.
- Slice the Baklava Cheesecake into wedges and serve.
Servings and Timing
- Servings: 10-12
- Preparation time: 30 minutes
- Baking time: 1 hour (for cheesecake) + 20-25 minutes (for baklava topping)
- Chilling time: 4-6 hours (or overnight)
- Total time: 6-7 hours (including chilling)
Variations
- Nut variations: While walnuts and pistachios are traditional for baklava, you can substitute with other nuts like almonds, hazelnuts, or cashews for a different flavor.
- Spiced baklava topping: Add a pinch of ground cardamom or allspice to the nut mixture for an extra aromatic touch.
- Chocolate drizzle: Drizzle some melted dark or milk chocolate over the baklava topping for an extra layer of indulgence.
- No-bake cheesecake version: For a no-bake version, simply prepare the cheesecake filling and let it set in the fridge without baking, then top with the prepared baklava.
Storage/Reheating
- Storage: Store the Baklava Cheesecake in an airtight container in the refrigerator for up to 4-5 days. If you have leftover baklava topping, store it separately and add it just before serving.
- Freezing: This dessert can be frozen for up to 1 month. Wrap the cheesecake tightly in plastic wrap and foil, then freeze. Thaw it in the refrigerator overnight before serving.
FAQs
Can I make this cheesecake ahead of time?
Yes, Baklava Cheesecake can be made ahead of time. In fact, it’s even better after it has been refrigerated for several hours or overnight to allow the flavors to meld together. Just top it with the baklava before serving.
Can I use store-bought baklava for the topping?
If you prefer a shortcut, you can use store-bought baklava for the topping. Simply chop it up and drizzle the honey syrup over the top, just as you would with homemade baklava.
How do I prevent the phyllo dough from becoming soggy?
To keep the phyllo dough crispy, be sure to bake it until it’s golden and crispy. Drizzle the syrup over the baked baklava while it’s still warm, but don’t add the syrup too early to prevent sogginess.
Can I make this dessert gluten-free?
Yes, to make this dessert gluten-free, you can substitute the phyllo dough with a gluten-free version or use crushed gluten-free cookies for the base.
What can I serve with Baklava Cheesecake?
Baklava Cheesecake is rich and indulgent on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit like berries or citrus would add a refreshing contrast to the sweetness.
Conclusion
Baklava Cheesecake is an extraordinary fusion of two beloved desserts that brings together the smooth creaminess of cheesecake and the nutty, syrupy goodness of baklava. It’s the perfect dessert to impress guests or enjoy during a special occasion. The crunchy, golden layers of phyllo dough and the rich, creamy filling are a match made in dessert heaven, making each bite a decadent treat. With its unique combination of flavors and textures, Baklava Cheesecake is sure to become a favorite in your recipe repertoire.
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Baklava Cheesecake: A Decadent Fusion of Two Classics
- Total Time: 6-7 hours (including chilling)
- Yield: 10-12 servings
- Diet: Vegetarian
Description
Baklava Cheesecake combines the rich, creamy texture of cheesecake with the crispy, nutty, and syrupy layers of baklava. This indulgent dessert merges two beloved classics into one delicious experience.
Ingredients
- 1 ½ cups graham cracker crumbs (or crushed Nilla wafers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 package phyllo dough (about 20 sheets)
- 1 cup unsalted butter, melted
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon cinnamon
- ½ cup honey
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
For the crust:
Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Set aside to cool.
- For the cheesecake filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, mixing after each addition. Add sour cream and heavy cream and mix until smooth. Pour the filling into the cooled crust and smooth the top. - Bake the cheesecake at 325°F (163°C) for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight to fully set.
- For the baklava topping:
Preheat the oven to 350°F (175°C). Lay a sheet of phyllo dough on a clean surface and brush lightly with melted butter. Continue layering and buttering phyllo dough sheets, sprinkling a mixture of chopped walnuts, pistachios, and cinnamon every few layers. Once all dough and nut mixture is used, bake for 20-25 minutes until golden and crispy. - While the baklava is baking, make the honey syrup by combining honey, water, and lemon juice in a saucepan. Simmer for 5-7 minutes until slightly thickened.
- Once the baklava is baked, drizzle the honey syrup over the top and allow it to cool completely.
- Assemble the Baklava Cheesecake:
Once the cheesecake has chilled and the baklava topping has cooled, carefully transfer the baklava on top of the cheesecake. Gently press down to adhere the layers. Slice and serve.
Notes
- For a no-bake version, use a no-bake cheesecake filling and top with store-bought baklava.
- If you prefer a gluten-free version, substitute the phyllo dough with gluten-free options or use crushed gluten-free cookies for the base.
- Make sure to refrigerate the cheesecake overnight for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour (for cheesecake) + 20-25 minutes (for baklava topping)
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
