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Baklava Cheesecake

A delightful fusion of traditional baklava and creamy cheesecake, layered with crispy phyllo dough, nuts, and a sweet honey syrup.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: Fusion, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs or crushed digestive biscuits
  • 1/2 cup melted butter Adds richness and binds the crust
  • 1/4 cup brown sugar Enhances the overall sweetness of the crust
For the nutty baklava layer
  • 1 1/2 cups chopped pistachios & walnuts Provides earthy flavors
  • 2 tbsp sugar Enhances the natural sweetness
  • 1 tsp cinnamon Adds warmth and flavor
  • 2 tbsp melted butter Adds richness to the nut layer
  • 2 tbsp honey Brings floral sweetness
For the cheesecake filling
  • 16 oz cream cheese, softened Heart of the cheesecake
  • 3/4 cup sugar Ensures sweetness
  • 3 large eggs Provides structure
  • 1 cup Greek yogurt Adds creaminess
  • 1 tbsp lemon juice Brightens the flavor
  • 1 tbsp cornstarch Stabilizes the cheesecake
  • 1 tsp vanilla extract Enhances flavors
For the phyllo topping and syrup
  • 6-8 sheets phyllo dough Creates the crispy topping
  • 1/4 cup melted butter For brushing phyllo
  • 1/2 cup honey For the syrup
  • 1/4 cup water To help create syrup
  • 2 tbsp sugar Sweetens the syrup
  • 1 tsp lemon juice Adds brightness to syrup
  • 1/2 tsp cinnamon Spices the syrup
  • to taste Chopped pistachios For garnish
  • to serve Whipped cream or Greek yogurt For serving

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes. Set aside to cool.
  3. Combine chopped pistachios, walnuts, sugar, cinnamon, melted butter, and honey in a mixing bowl. Spread over the cooled crust.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in Greek yogurt, lemon juice, cornstarch, and vanilla extract.
  5. Pour the cheesecake filling over the nutty baklava layer and smooth the top.
Baking
  1. Bake the cheesecake for 50-55 minutes, until set but slightly jiggly. Let cool in oven with door ajar for 1 hour.
  2. Brush phyllo sheets with melted butter, layer on top of cheesecake, and bake for another 5-7 minutes until golden.
Making the syrup
  1. Combine honey, water, sugar, lemon juice, and cinnamon in a small saucepan. Simmer while stirring until slightly thickened.
  2. Drizzle warm honey syrup over the baked cheesecake and refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, sprinkle chopped pistachios over the top and add a dollop of whipped cream or Greek yogurt.

Notes

Let cream cheese soften completely before mixing. Allow the cheesecake to cool gradually to prevent cracks. Use low-fat alternatives for a healthier version.