If you adore the rich, nutty layers of baklava but wish for a luscious cream cheese twist, this Baklava Cheesecake Recipe is just what you need. It masterfully combines flaky phyllo, a fragrant nutty filling, and a silky cheesecake center infused with hints of cinnamon, lemon, and honey syrup. The result is a show-stopping dessert that feels both decadently classic and refreshingly new, perfect for sharing with friends or impressing at your next gathering.

Ingredients You’ll Need

The image shows a white bowl filled mostly with finely chopped green and brown mixed nuts, forming one thick layer that covers almost the entire bowl. A blue spoon is placed inside the bowl towards the right side, partially resting on the nuts. The bowl sits on a surface with a white marbled texture, and sunlight creates soft shadows on the edges of the bowl and spoon. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Baklava Cheesecake Recipe lies in its simple yet carefully chosen ingredients. Each one plays a vital role, from the crisp, buttery phyllo sheets to the fragrant nut mix and creamy cheesecake filling, creating layers of texture and flavor you’ll fall in love with.

20 phyllo sheets (227g): These delicate layers provide the signature flakiness and crisp texture synonymous with baklava.

226 g ghee or melted butter: Brushed between phyllo sheets, it ensures golden-brown, irresistibly crisp layers.
1 cup pistachios (finely chopped or ground): Adds a distinct nutty sweetness and vibrant color.
1 cup pecans (finely chopped or ground): Brings a toasted richness that complements the pistachios perfectly.

¼ cup sugar (brown or granulated): Balances the nuts with just the right touch of sweetness and caramel notes.
1 teaspoon ground cinnamon: Adds warm, aromatic depth to the nut mixture.
452 g cream cheese (two bricks): The heart of the cheesecake filling, smooth and creamy for velvety texture.

1 cup granulated sugar (200g): Sweetens the cheesecake filling flawlessly without overpowering.
½ teaspoon fine sea salt: Enhances all flavors and balances the sweetness.
2 teaspoons pure vanilla extract: Brings a comforting floral note that lifts the cheesecake flavors.

½ cup sour cream or labneh (120g): Adds a slight tang and creamy silkiness to the filling.
2 teaspoons freshly squeezed lemon juice (plus zest if desired): Injects brightness and subtle zing, cutting through richness.
Two large eggs (at room temperature): They bind the filling and create a dense yet tender texture.

½ cup sugar (100g): Used in making the honey syrup, giving that signature sticky sweetness.
¼ cup water (60g): Dilutes the syrup to the perfect consistency.
¼ cup honey (85g): The golden syrup base that brings baklava’s iconic sweet finish.

A few drops of fresh lemon juice (optional): Brightens the syrup with a gentle citrus lift.

How to Make Baklava Cheesecake Recipe

A round baking pan lined with white parchment paper folded around the edges is filled with a smooth, pale yellow batter that has a few small air bubbles on the surface. The batter fills almost the entire pan, resting on a wooden surface with light shining from above, casting shadows across part of the batter and paper. The scene shows ingredients partially visible at the edges, hinting at baking preparation in progress. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare Your Ingredients

Start by bringing key ingredients like cream cheese, eggs, and sour cream to room temperature to ensure smooth mixing. Finely chop your pistachios and pecans into tiny pieces—not powder—to maintain delightful crunch. Combine the sugar, cinnamon, and nuts in a bowl and set aside. These preparations lay the foundation for the layered magic to come.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat sugar, vanilla extract, salt, and cream cheese until super smooth. Then add sour cream, lemon juice, and zest if using, continuing to blend to perfection. Finally, add the eggs and gently beat them just enough to combine everything evenly. For extra silky texture, strain the filling through a sieve to catch any lumps—this keeps the cheesecake irresistibly creamy.

Step 3: Build the Phyllo Crust

Warm your ghee if needed to get it ready for brushing. Line a 9 or 10-inch springform pan with parchment on the bottom and close the sides securely. Lay down your first ten phyllo sheets in a slightly overlapping, circular pattern, brushing each generously with ghee. After the tenth layer, sprinkle half of your nut mixture evenly on top. Add one phyllo sheet, then four more brushed layers in a slightly offset manner to cover it. Sprinkle the remaining nuts and finish with five more phyllo sheets layered the same way. This delicate arrangement promises flaky, crunchy layers with every bite.

Step 4: Pour in the Cheesecake Filling

Carefully pour your creamy cheesecake mixture into the prepared phyllo crust’s center. Now comes the quirky part: gently scrunch up the phyllo edges that overhang in a rustic, ruffled shape around the filling. Don’t stress if it tears—imperfections just add character. Leave a small exposed gap in the center so you can monitor doneness while baking.

Step 5: Baking and Making the Honey Syrup

Place your cheesecake on a baking sheet (to catch any melted ghee drips) and bake at 325°F for 60 to 70 minutes. You’ll know it’s ready when the center jiggles slightly but isn’t overly loose. While baking, prepare the honey syrup by heating water, sugar, honey, and a pinch of salt on medium-low heat. Stir until sugar dissolves, then simmer for 5 to 7 minutes until syrup thickens but remains pourable. Remove from heat and add a few drops of fresh lemon juice to brighten the flavor.

Step 6: Syrup Soaks In

Right out of the oven, slowly drizzle the warm honey syrup mostly over the sides of the cheesecake rather than the exposed center. This soaking enhances moistness and infuses that authentic baklava sweetness. Optionally, sprinkle chopped nuts on top for an elegant finish. Allow it to cool, then chill overnight in the fridge to let all the flavors fully meld together.

Step 7: Serving Ready

Once chilled, your baklava cheesecake is ready to slice and impress. Store any leftovers chilled to keep that perfect texture and flavor intact.

How to Serve Baklava Cheesecake Recipe

Garnishes

A light sprinkle of finely chopped pistachios or pecans on top brings a beautiful contrast in color and extra crunch. If you want to elevate the look, add a few edible rose petals or a dusting of cinnamon, which echoes the warm spice woven throughout the dessert.

Side Dishes

This Baklava Cheesecake Recipe pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance its richness. For a refreshing twist, serve alongside fresh berries or a simple mint leaf garnish to brighten each bite.

Creative Ways to Present

Try slicing the cheesecake into petite, bite-sized squares for elegant party servings. Alternatively, serve it in individual ramekins layered with crushed nuts and syrup for a personal touch. Another fun idea is drizzling extra honey or pomegranate molasses just before serving to add a sticky, tangy flourish that everyone will adore.

Make Ahead and Storage

Storing Leftovers

Keep your Baklava Cheesecake Recipe refrigerated, tightly covered to preserve moisture and prevent it from absorbing other fridge odors. Stored this way, it stays fresh for up to 4 days, allowing you to enjoy those irresistible layers again and again.

Freezing

If you want to save slices for longer, wrap each piece securely in plastic wrap and foil before freezing. Frozen cheesecake maintains great texture for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Since this cheesecake shines best cold, reheating isn’t typically necessary. However, if you prefer a slightly warmed slice, pop it in a low-heat oven or microwave for just a few seconds—avoid heating too long to keep phyllo crisp and filling creamy.

FAQs

Can I use store-bought honey for the syrup?

Absolutely! A good quality honey makes the syrup shine, so using your favorite store-bought honey works perfectly for this recipe.

What if I don’t have ghee? Can I use regular butter?

Yes, melted regular butter can stand in for ghee with excellent results. Ghee adds a slightly nuttier flavor, but butter keeps the phyllo crisp and golden just the same.

Is it possible to make this recipe nut-free?

The nuts are a key feature in Baklava Cheesecake Recipe, but for nut-free variations, you could experiment with toasted oat crumbs or seeds like pumpkin or sunflower—though the texture and traditional flavor will differ.

Why is it important to use room temperature ingredients?

Room temperature eggs, cream cheese, and sour cream combine more smoothly, avoiding lumps and helping achieve that signature creamy cheesecake texture.

Can I prepare this recipe ahead of time for a party?

Definitely! In fact, baking it a day before allows the flavors to meld beautifully overnight, making it an ideal make-ahead showstopper dessert for any occasion.

Final Thoughts

There’s something truly magical about this Baklava Cheesecake Recipe—where the flaky crunch of phyllo meets the rich softness of cheesecake and the sweet syrupy glaze pulls it all together. Whether you’re serving it at a festive gathering or simply indulging just because, it’s guaranteed to become one of your treasured favorites. So go ahead, treat yourself and those you love with this delightful dessert that promises layers of joy in every bite!