Baklava Cheesecake

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Baklava Cheesecake

This Baklava Cheesecake brings together two beloved desserts into one unforgettable sweet. Inspired by Mediterranean flavors, it pairs a luxuriously creamy cheesecake filling with delicate layers of crisp phyllo pastry, honey, pistachios, and warm spices. The result is a show-stopping dessert that feels elegant yet inviting, perfect for holidays, celebrations, or any time you want a dessert with a touch of sophistication.

While traditional cheesecake relies on a cookie crust, this version uses flaky phyllo sheets brushed with butter to form a golden, shattering shell around the creamy center. Each slice offers a contrast of textures: smooth filling, crisp layers, and a nutty, honey-glazed top. It is remarkably easy to prepare and can be made ahead, making it ideal for entertaining.

Ingredients

For the Phyllo Crust

  • 12 to 14 sheets phyllo pastry, thawed
  • 8 tablespoons unsalted butter, melted
  • ½ cup finely chopped pistachios
  • ½ cup finely chopped walnuts
  • 2 tablespoons honey

For the Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup Greek yogurt or sour cream
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 tablespoons cornstarch

For the Honey Topping

  • ⅓ cup honey
  • 2 tablespoons warm water
  • ¼ cup chopped pistachios
  • ¼ cup chopped walnuts
  • Pinch of cinnamon

Instructions

1. Prepare the Pan

Preheat the oven to 325°F (165°C).
Brush the bottom and sides of a 9-inch springform pan with melted butter.

2. Build the Phyllo Crust

Lay one sheet of phyllo into the pan, letting the excess hang over the sides. Brush lightly with melted butter.
Repeat with the remaining sheets, rotating each one slightly so the edges create an even layered border.
Sprinkle the chopped pistachios and walnuts between every 3 to 4 layers for added texture and flavor.
Finish with a final brushing of butter and drizzle the honey evenly over the top nut layer.

3. Make the Cheesecake Batter

In a large mixing bowl, beat the cream cheese until smooth. Add sugar and mix until creamy.
Add the yogurt (or sour cream), lemon juice, vanilla, and orange zest.
Beat in the eggs one at a time, mixing on low speed.
Add the cornstarch and mix just until combined.
Pour the filling gently into the prepared phyllo crust.

4. Bake

Place the cheesecake on the center rack.
Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight wobble.
Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
Remove and place on a wire rack to cool completely.

5. Add the Honey Topping

Warm the honey with the water to thin it slightly.
Drizzle generously over the cooled cheesecake.
Sprinkle the top with pistachios, walnuts, and a light dusting of cinnamon.

6. Chill

Refrigerate for at least 6 hours, preferably overnight, for the best texture and flavor.

Tips for Success

  • Phyllo dries quickly. Keep it covered with a barely damp towel while working.
  • Do not overmix the batter after adding the eggs; this prevents cracks.
  • For a cleaner cut, run your knife under hot water before slicing.
  • Make ahead: This cheesecake keeps well for up to 3 days in the refrigerator.

Serving Suggestions

Serve chilled with a drizzle of extra honey or alongside warm tea, mint tea, or Arabic coffee. The flavors of citrus, nuts, and honey make it a beautiful finish to festive meals such as holiday dinners or special occasions.

Storage

  • Refrigerate: Up to 3 days, tightly covered.
  • Freeze: You may freeze the cheesecake (without the honey topping) for up to 2 months. Thaw overnight in the refrigerator and add the topping before serving.

 

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