Indulge in the ultimate combination of rich, creamy cheesecake and the nutty, syrupy layers of baklava. This fusion dessert brings together the best of two worlds—Middle Eastern tradition and classic cheesecake—in one show-stopping treat.
This is one of my most popular recipes and has gone viral on some of my social media platforms. The Mediterranean dessert fusion of baklava and cheesecake proved fun and easy. Are you ready to try this decadent fusion of textures and flavors?
Recipe Summary
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 8 hours (or overnight)
Cuisine: Fusion (Middle Eastern/Mediterranean)
Flavor Profile: Nutty, creamy, sweet with floral notes from the syrup
Texture: Creamy cheesecake paired with crispy phyllo layers and a nutty crunch
What is Baklava Cheesecake?
Baklava Cheesecake is the perfect marriage of flavors and textures. It combines layers of buttery, flaky phyllo dough, crushed pistachios, and a luscious cheesecake filling, all topped with a drizzle of fragrant simple syrup. With its creamy center and crisp, golden phyllo topping, this dessert is a feast for both the eyes and the taste buds.
Whether you’re hosting a dinner party or simply craving something extraordinary, this dessert is guaranteed to impress.
The Story Behind this Recipe
The idea for Baklava Cheesecake came to me when I was reminiscing about family gatherings, especially celebrations where baklava is often the centerpiece. Its flaky layers, fragrant nuts, and syrupy sweetness brought everyone together. It just came to me as a thought, I wondered, What if I could combine two desserts everyone loves? Cheesecake? Baklava? The result? A delightful fusion that has since become a favorite at every occasion.
Ingredients for Baklava Cheesecake
Here’s what you’ll need to make this irresistible Baklava Cheesecake, along with why each ingredient is essential:
Phyllo Layers
- Phyllo Dough: Creates the signature flaky layers that mimic traditional baklava.
- Melted Ghee or Butter: Adds richness and enhances the crispiness of the phyllo.
Pistachio Crust
- Crushed Pistachios: Bring a nutty crunch and authentic Middle Eastern flavor.
- Ghee or Butter: Helps bind the crust and adds a buttery taste.
- Sugar: Balances the natural nuttiness with a hint of sweetness.
Cheesecake Filling
- Cream Cheese: The creamy base for a rich and smooth texture.
- Sugar: Sweetens the filling to balance the tanginess of the cream cheese.
- Eggs: Provide structure and create a custard-like consistency.
- Whipping Cream: Adds extra creaminess and lightness.
- Vanilla Sugar or Vanilla Extract: Adds warmth and enhances the overall flavor.
- Flour: Helps stabilize the filling.
Simple Syrup (Atir)
- Sugar and Water: The base for the syrup, creating the perfect sweet glaze.
- Lemon Juice: Adds a hint of tanginess and balances the sweetness.
- Orange Blossom Water: Provides floral notes that elevate the dish.
How to Make Baklava Cheesecake
Step 1: Make the Simple Syrup
Combine sugar and water in a pot and bring to a boil. Add lemon juice and orange blossom water, then reduce the heat and simmer for 3 minutes. Let it cool completely.
Step 2: Prepare the Phyllo Base
- Layer 8–10 sheets of phyllo dough in a round baking dish, brushing each layer with melted ghee or butter.
- Trim the edges and use the cut pieces to create a base layer.
- Bake the phyllo base at 350°F for 10 minutes until lightly golden.
Step 3: Make the Cheesecake Filling
In a mixing bowl, whisk cream cheese and sugar until smooth. Add eggs, vanilla, flour, and whipping cream, mixing until fully incorporated.
Step 4: Prepare the Pistachio Crust
Combine crushed pistachios, ghee, and sugar in a bowl. Press the mixture onto the baked phyllo base.
Step 5: Assemble and Bake
- Pour the cheesecake filling over the pistachio crust.
- Crinkle 1–2 sheets of phyllo, brush with ghee, and place on top.
- Bake at 350°F for about 50 minutes or until the top is golden brown.
Step 6: Add the Finishing Touches
Once baked, drizzle the cheesecake with cooled simple syrup and sprinkle with crushed pistachios. Garnish with rose petals for an elegant touch, if desired.
Step 7: Chill and Serve
Allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours (or overnight) before serving. This step ensures the layers set perfectly.
Tips and Tricks
1. Work Quickly with Phyllo Dough: Phyllo dries out fast, so keep unused sheets covered with a damp kitchen towel while layering. This ensures they stay pliable and don’t crack.
2. Use Room Temperature Ingredients: For the cheesecake filling, make sure your cream cheese and eggs are at room temperature. This helps achieve a smooth, lump-free batter.
3. Don’t Skip Pre-Baking the Phyllo Base: Baking the base before adding the filling keeps the bottom layers crisp and prevents them from becoming soggy.
4. Crinkle the Top Phyllo Layer for Texture: Crinkling the final layer of phyllo creates a gorgeous, rustic look and adds a delightful crunch.
5. Let It Chill Overnight: While it’s tempting to dive in right away, refrigerating the cheesecake overnight allows the flavors to develop and the texture to set perfectly.
6. Use a Springform Pan for Easy Removal: A springform pan makes it much easier to remove the cheesecake without damaging the delicate layers.
7. Slice with a Hot Knife: Run a knife under hot water, wipe it dry, and use it to slice clean, precise pieces. Repeat as needed to keep the edges neat.
Variations
Nut Swap: Replace pistachios with walnuts, almonds, or a mix of your favorite nuts.
Chocolate Twist: Add a layer of melted chocolate between the pistachio crust and cheesecake filling.
Citrus Flair: Infuse the simple syrup with a bit of orange or lemon zest for a zesty kick.
How to Store Baklava Cheesecake
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Slice and wrap individual portions tightly in plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Absolutely! In fact, it tastes even better the next day as the flavors meld together.
Yes, but homemade syrup with orange blossom water adds an authentic touch.
Cover unused phyllo sheets with a damp towel while assembling the layers.
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Baklava Cheesecake
Ingredients
- 1 package Phyllo dough
- ½ cup Butter or ghee melted
- Crushed pistachios for garnish
- Rose petals for garnish (optional)
- ½ cup Simple syrup (atir) or amount based on preference
Pistachio Crust
- 1½ cups Crushed pistachios
- 1 tbsp Ghee or butter
- 1 tbsp Sugar
Cheesecake Filling
- 2 blocks Cream cheese or 500g (used Philadelphia)
- 1 cup Sugar
- 4 Eggs
- 1 cup Whipping cream
- 1 tsp Vanilla sugar or 1 tbsp vanilla extract
- 3 tbsp Flour
Simple Syrup (Atir)
- 1 cup Sugar
- ½ cup Water
- 1 tsp Lemon juice
- 1 tsp Orange blossom water
Instructions
Simple Syrup (Atir)
- Combine sugar and water in a pot and bring to a boil.
- Add lemon juice and orange blossom water, then reduce the heat and simmer for 3minutes. Let it cool completely.
Phyllo Base
- Layer 8–10 sheets of phyllo dough in a round baking dish, brushing each layer with melted ghee or butter.
- Trim the edges and use the cut pieces to create a base layer.
- Bake the phyllo base at 350°F for 10 minutes until lightly golden. Let cool a few minutes.
Cheesecake Filling
- In a mixing bowl, whisk cream cheese and sugar until smooth.
- Add eggs, vanilla, flour, and whipping cream, mixing until fully incorporated. Set aside.
Pistachio Crust
- Combine crushed pistachios, ghee, and sugar in a bowl.
- Press the mixture onto the baked phyllo base.
Assemble, Bake, Cool, and Serve
- Pour the cheesecake filling over the pistachio crust.
- Crinkle 1–2 sheets of phyllo, brush with ghee, and place on top. Bake at 350°F for about 50 minutes or until the top is golden brown
- Drizzle the warm cheesecake with cooled simple syrup and sprinkle with crushed pistachios.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours (or overnight) before serving.
I don’t usually like cheesecake anymore, but this recipe is amazing. I don’t know how many times I have made it, and it is always a hit!
Happy to hear that!!
Thank you for your feedback ❤️
This recipe is amazing and very delicious, I have made it twice and everyone loved it.
So happy to hear that 🥰 thank you for sharing your feed back