Baklava Cheesecake

Baklava Cheesecake is a decadent fusion of two beloved desserts, combining the rich flavors of baklava with the creamy and lusciousness of cheesecake. Here’s a recipe to make this show-stopping dessert:


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs

For the baklava topping:

  • 1 1/2 cups finely chopped walnuts
  • 1 1/2 cups finely chopped pistachios
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 package phyllo dough sheets

For the syrup:

  • 1 cup honey
  • 1/2 cup water
  • 1 tablespoon lemon juice


  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Mix until well combined. Press the mixture into the bottom of the prepared springform pan to form the crust. Set aside.
  3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract for the cheesecake filling until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Pour the cheesecake filling over the crust in the springform pan, spreading it out evenly. Set aside.
  4. In a separate bowl, combine the finely chopped walnuts, pistachios, sugar, and ground cinnamon for the baklava topping. Mix until well combined.
  5. Layer 1 sheet of phyllo dough on top of the cheesecake filling, brushing it lightly with melted butter. Sprinkle a generous amount of the nut mixture over the phyllo sheet.
  6. Repeat layering phyllo sheets and nut mixture, brushing each phyllo sheet with melted butter and sprinkling with the nut mixture, until all the phyllo sheets and nut mixture are used. Make sure to brush the top layer with melted butter as well.
  7. Using a sharp knife, carefully cut through the phyllo layers to create portions.
  8. Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the cheesecake is set and the top is golden brown.
  9. While the cheesecake is baking, prepare the syrup. In a small saucepan, combine the honey, water, and lemon juice. Heat over medium heat until the mixture comes to a simmer. Let it simmer for a few minutes until slightly thickened. Remove from heat and set aside.
  10. Once the cheesecake is baked, remove it from the oven and let it cool for a few minutes. Pour the prepared syrup over the warm cheesecake, allowing it to soak into the baklava topping.
  11. Let the cheesecake cool completely, then refrigerate for at least 4 hours, or overnight, to allow it to set and the flavors to meld together.
  12. Remove the sides of the springform pan and transfer the cheesecake to a serving platter.
  13. Slice and serve the baklava cheesecake chilled, and enjoy the delicious combination of creamy cheesecake and crunchy, nutty baklava layers.