Description
This baklava and cheesecake hybrid is a luxurious dessert that combines the rich, creamy texture of classic cheesecake with the crispy, nutty, honey-soaked layers of traditional baklava. Featuring a phyllo dough crust, a spiced nut filling, and a luscious cheesecake center, all finished with a golden syrup glaze, it’s an unforgettable fusion dessert perfect for holidays and special occasions.
Ingredients
Scale
For the crust and topping:
- 1 package (16 oz) phyllo dough (thawed)
- 1 cup unsalted butter (melted)
For the nut filling:
- 1 ½ cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoons granulated sugar
For the cheesecake filling:
- 3 (8 oz) packages cream cheese (softened)
- ¾ cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the syrup:
- ½ cup honey
- ½ cup water
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 cinnamon stick
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Mix nut filling: In a bowl, combine the finely chopped walnuts, pistachios, cinnamon, ground cloves, and granulated sugar. Mix well to evenly distribute the spices and sugar.
- Layer phyllo and nuts: Lay 8 sheets of phyllo dough in the pan, brushing each sheet generously with melted butter before adding the next. Sprinkle half of the nut mixture evenly over the layered phyllo. Add 6 more buttered phyllo sheets, then the remaining nut mixture. Finish with 6 to 8 more buttered phyllo sheets. Gently press down the layers to compact the filling and phyllo.
- Prepare cheesecake filling: In a mixing bowl, beat the softened cream cheese and ¾ cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and all-purpose flour until fully combined and smooth.
- Assemble cheesecake: Pour the prepared cheesecake filling evenly over the layered phyllo and nut base. Smooth the top with a spatula for a level surface.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the center is set but still slightly jiggly. The edges should be golden.
- Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours to fully set and chill.
- Make syrup: While the cheesecake is chilling, combine honey, water, sugar, lemon juice, and the cinnamon stick in a saucepan. Bring to a simmer and cook gently for 10 minutes. Remove from heat and allow the syrup to cool completely, then discard the cinnamon stick.
- Serve: Once chilled, carefully remove the cheesecake from the springform pan and place on a serving plate. Pour the cooled syrup evenly over the top and allow it to soak in for a few minutes before slicing and serving.
Notes
- Keep phyllo sheets covered with a damp towel during assembly to prevent drying out and cracking.
- Toast the nuts lightly before chopping for added depth of flavor.
- Serve with extra syrup on the side or garnish with additional chopped pistachios for a beautiful presentation.
