If you’ve ever found yourself torn between choosing a rich, creamy cheesecake or a sticky, nutty slice of baklava, this Baklava and Cheesecake recipe is about to sweep you off your feet! Imagine the silkiest cheesecake you can dream up, resting on a buttery graham crust, all topped with layers of golden, honey-soaked phyllo and crunchy nuts. This dessert is a showstopper—equal parts classic and bold fusion—perfect for dinner parties or any occasion that calls for a memorable finale.
Ingredients You’ll Need
The beauty of Baklava and Cheesecake lies in the harmony of its simple, pantry-friendly ingredients. Each element brings something special, from the tangy creaminess of the filling to the fragrant spice of cinnamon and the irresistible crunch of phyllo and nuts.
- Graham cracker crumbs (1 ½ cups): The classic base for cheesecake, these crumbs create a buttery, slightly sweet crust that anchors the dessert.
- Granulated sugar (¼ cup for crust + ¾ cup for filling + 2 tbsp for syrup): Adds just the right amount of sweetness and helps the crust bind together.
- Cinnamon (½ tsp for crust + ½ tsp for topping): Warm, aromatic spice that infuses both the crust and baklava topping with Mediterranean flair.
- Unsalted butter (6 tbsp for crust + 4 tbsp for baklava topping, melted): Rich and creamy, it brings moisture to the crust and creates those flaky, golden phyllo layers.
- Cream cheese (24 oz, softened): The heart of every cheesecake, its tanginess and smooth texture make the filling unforgettable.
- Honey (¼ cup for filling + ½ cup for syrup): Signature to baklava, it adds a floral, sticky sweetness throughout the dessert.
- Eggs (3 large): Essential for giving the cheesecake its custardy structure and luxurious mouthfeel.
- Vanilla extract (1 tsp for filling + ½ tsp for syrup): A touch of vanilla deepens the flavors in both the filling and syrup.
- Sour cream (½ cup): Adds a velvety finish and gentle tang to the cheesecake layer.
- Walnuts (1 cup, chopped): Traditional in baklava, their earthy crunch balances the creamy cheesecake.
- Pistachios (½ cup, chopped): These jewel-like nuts give color and a unique, buttery flavor to the topping.
- Ground cloves (¼ tsp): Just a hint brings warmth and a subtle spiciness to the nutty baklava topping.
- Phyllo dough (8 sheets, thawed): Super thin and flaky, phyllo is the secret to that irresistible, shatteringly crisp baklava layer.
- Water (¼ cup, for syrup): Helps dissolve the honey and sugar, creating a pourable, soakable syrup.
- Lemon juice (1 tbsp, for syrup): A little acidity brightens all the sweet, nutty, and creamy flavors.
How to Make Baklava and Cheesecake
Step 1: Make the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand, then press it firmly into the bottom of the pan to create an even layer. Bake for 10 minutes, then let it cool completely—this gives you the perfect, sturdy foundation for your Baklava and Cheesecake.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and free of lumps. Add the sugar, honey, and vanilla extract, beating until everything is well combined. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, fold in the sour cream for extra silkiness. Pour this luscious filling over your cooled crust and smooth the top with a spatula.
Step 3: Bake and Chill the Cheesecake
Bake the cheesecake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. When done, turn off the oven, crack the door open, and let the cheesecake cool gently inside for one hour—this helps prevent cracks. Once cooled, move it to the fridge for at least 4 hours (overnight is even better) to let the flavors meld and the texture firm up.
Step 4: Make the Baklava Topping
Mix together the chopped walnuts, pistachios, cinnamon, and ground cloves in a bowl. Lay out 4 sheets of phyllo dough on a baking sheet, brushing each one generously with melted butter as you layer them. Sprinkle half of the nut mixture evenly over the top. Repeat with 4 more sheets of phyllo (butter each one!), and finish with the remaining nuts. Bake the phyllo-nut stack at 350°F for 20 to 25 minutes until it’s golden and crisp.
Step 5: Prepare the Honey Syrup
While the baklava topping bakes, combine honey, water, sugar, lemon juice, and vanilla extract in a small saucepan. Simmer gently for 5 minutes, allowing the sugar to dissolve and the syrup to thicken slightly. As soon as the baklava topping comes out of the oven, pour the warm syrup evenly over it, letting it soak in and infuse every flaky layer with sticky sweetness. Allow it to cool and set.
Step 6: Assemble and Serve
Once your cheesecake is fully chilled and the baklava topping is cool, carefully cut the baklava into squares or rustic shards. Layer them generously over the cheesecake just before serving, pressing gently so they hold but remain crisp. Now you’re ready to dazzle your guests with the glorious fusion of Baklava and Cheesecake!
How to Serve Baklava and Cheesecake
Garnishes
For an extra pop of color and flavor, sprinkle a few more chopped pistachios or walnuts over the baklava layer just before serving. A drizzle of honey or a dusting of powdered sugar makes your Baklava and Cheesecake look absolutely irresistible. If you want to lean into Mediterranean flair, add a few edible rose petals or a pinch of finely grated lemon zest.
Side Dishes
This dessert is quite rich, so it pairs beautifully with something light and refreshing. Try serving Baklava and Cheesecake with a bowl of fresh berries or a crisp fruit salad. For an elegant touch, a cup of mint tea or strong espresso balances the sweetness and rounds out the meal perfectly.
Creative Ways to Present
If you’re hosting a party, consider serving individual slices with a shard of baklava artfully perched on top. For a more rustic vibe, break the baklava into chunky pieces and scatter them over the entire cheesecake. You can even layer slices in small dessert jars for a fun, portable twist—Baklava and Cheesecake never fails to impress, no matter the presentation!
Make Ahead and Storage
Storing Leftovers
Baklava and Cheesecake stores surprisingly well! Cover any leftovers tightly with plastic wrap or transfer them to an airtight container. Keep them in the refrigerator for up to 4 days. The baklava topping will stay crisp the first day and become chewier after, but the flavors continue to deepen and meld beautifully.
Freezing
You can freeze Baklava and Cheesecake if you want to make it well in advance. For best results, freeze the cheesecake and baklava topping separately—wrap the cheesecake in plastic and foil, and store the baklava topping in a zip-top bag. Both can be frozen for up to 2 months. Thaw in the refrigerator overnight before assembling and serving.
Reheating
There’s no need to reheat, but if you prefer a slightly warm baklava topping, pop it in a 300°F oven for a few minutes to crisp it up before placing it on the cheesecake. Always let the cheesecake come to room temperature for about 20 minutes before serving for the creamiest texture.
FAQs
Can I make Baklava and Cheesecake ahead of time?
Absolutely! You can bake the cheesecake and make the baklava topping a day (or even two) in advance. Store them separately, then assemble just before serving for the best combination of creamy and crisp textures.
What’s the best way to cut clean slices?
For neat slices, use a sharp knife dipped in hot water and wiped dry between each cut. This helps glide through both the creamy cheesecake and sticky baklava topping without making a mess.
Can I substitute other nuts in the baklava topping?
Definitely! While walnuts and pistachios are traditional, you can swap in almonds, pecans, or even hazelnuts for a unique spin on Baklava and Cheesecake. Just keep the ratios the same for the perfect crunch.
Is phyllo dough hard to work with?
Phyllo dough is easier than you might think! Just keep it covered with a damp towel while you work to prevent it from drying out, and handle gently. Brushing each sheet with butter helps keep it flexible and bakes up golden and crisp.
How long does Baklava and Cheesecake keep?
This dessert will keep in the fridge for up to 4 days. The baklava topping will soften a bit, but the flavors just get better with time. For longer storage, freeze components separately and assemble just before serving.
Final Thoughts
If you’re ready to wow your friends and family, Baklava and Cheesecake is the ultimate fusion dessert that brings together the best of two worlds. Trust me, one slice and you’ll be hooked—don’t be surprised if this sweet showstopper becomes your new signature treat!
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Baklava and Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Mediterranean-American
- Diet: Non-Vegetarian
Description
A decadent fusion dessert combining the creamy richness of classic cheesecake with the crisp, nutty layers of traditional baklava, topped with a fragrant honey syrup for a perfect balance of sweet and textured indulgence.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter (melted)
For the Filling
- 24 oz cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Baklava Topping
- 1 cup chopped walnuts
- ½ cup chopped pistachios
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 8 sheets phyllo dough (thawed)
- 4 tablespoons unsalted butter (melted)
For the Honey Syrup
- ½ cup honey
- ¼ cup water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture evenly into the bottom of the pan to form the 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 and creamy. Add granulated sugar, honey, and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream until the mixture is smooth and uniform.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula. Bake in the preheated oven for 50–60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the Baklava Topping: Combine chopped walnuts, pistachios, cinnamon, and cloves in a bowl. On a baking sheet, lay down 4 sheets of phyllo dough, brushing each sheet generously with melted butter. Sprinkle half of the nut mixture evenly over the layered phyllo. Add 4 more phyllo sheets, brushing each with butter, then top with the remaining nut mixture.
- Bake Baklava Topping: Bake the layered phyllo and nuts at 350°F for 20–25 minutes or until the top is golden brown and crisp.
- Make Honey Syrup: In a saucepan, combine honey, water, sugar, lemon juice, and vanilla extract. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Syrup the Baklava: Pour the warm honey syrup evenly over the hot baklava topping. Allow it to soak and cool completely on the baking sheet.
- Assemble and Serve: Once the cheesecake is chilled and set, cut the baklava topping into squares or shards. Layer or scatter the baklava pieces generously on top of the cheesecake before slicing and serving.
Notes
- Ensure cream cheese is fully softened for a smooth, creamy filling without lumps.
- The baklava topping can be prepared a day ahead and stored separately in an airtight container to maintain crispness.
- This dessert is rich and sweet, so serve in thin slices to balance indulgence and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 34g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
