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Vertical image of baklava cheesecake with sliced creamy center and pistachio topping

Baklava Cheesecake Recipe

Creamy baklava cheesecake made with buttery phyllo layers, pistachios, walnuts, honey syrup, and a smooth cheesecake filling. No water bath needed.
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Prep Time 35 minutes
Cook Time 1 hour
6 hours
Total Time 7 hours 35 minutes
Servings: 12
Course: Dessert
Cuisine: American, Mediterranean, Middle Eastern
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

Phyllo and Nut Layer
  • 18-20 sheets phyllo dough thawed
  • 3/4 cup unsalted butter or ghee melted
  • 1/2 cup pistachios finely chopped
  • 1/2 cup walnuts finely chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Cheesecake Filling
  • 24 oz full-fat cream cheese softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream room temperature
  • 3 large eggs room temperature
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
Honey Syrup
  • 1/2 cup honey
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon orange blossom water or rose water optional
Topping
  • 1/4 cup chopped pistachios
  • 2 tablespoons chopped walnuts
  • Extra honey for drizzling

Equipment

  • 1 9-inch Springform Pan For baking the cheesecake
  • 1 Pastry brush For brushing phyllo layers with butter
  • 1 Baking sheet  Place under the springform pan to catch butter drips
  • 1 Electric mixer For mixing the cheesecake filling
  • 1 Small saucepan For making the honey syrup
  • 1 Sharp knife For clean slices

Method
 

Prepare the Phyllo and Nuts
  1. Thaw the phyllo dough in the refrigerator overnight. Keep the sheets covered with a slightly damp towel while working so they do not dry out.
  2. Preheat the oven to 325°F. Brush a 9-inch springform pan with melted butter and place it on a baking sheet.
  3. In a bowl, mix the pistachios, walnuts, sugar, cinnamon, and salt until combined.
Assemble the Crust
  1. Lay one sheet of phyllo dough into the springform pan, letting the edges hang over the sides. Brush with melted butter.
  2. Repeat with about 10 sheets of phyllo, brushing each layer with butter and rotating the sheets slightly so the bottom and sides are fully covered.
  3. Sprinkle half of the nut mixture over the phyllo base.
  4. Add 4 more buttered phyllo sheets, then sprinkle the remaining nut mixture on top.
  5. Finish with another 4 to 6 buttered phyllo sheets.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar on low speed until smooth and creamy.
  2. Add the sour cream, cornstarch, vanilla extract, and lemon juice. Mix just until combined.
  3. Add the eggs one at a time, mixing gently after each addition. Do not overmix.
Bake the Cheesecake
  1. Pour the cheesecake filling into the phyllo crust.
  2. Fold or scrunch the overhanging phyllo edges around the filling, leaving the center mostly visible.
  3. Brush the top phyllo edges with more melted butter.
  4. Bake for 55 to 65 minutes, or until the phyllo is golden brown and the cheesecake center still has a slight jiggle.
Add Syrup and Chill
  1. While the cheesecake cools slightly, add the honey, sugar, water, and lemon juice to a small saucepan.
  2. Simmer for 4 to 5 minutes, until slightly syrupy. Stir in orange blossom water or rose water if using.
  3. Spoon the warm syrup mostly over the phyllo edges, not directly over the cheesecake center.
  4. Let the cheesecake cool at room temperature, then refrigerate for at least 6 hours or overnight.
  5. Before serving, top with chopped pistachios, walnuts, and a light drizzle of honey. Slice with a sharp knife dipped in hot water.

Notes

Keep the phyllo dough covered with a slightly damp towel while assembling so it does not dry out.
Use room-temperature cream cheese for the smoothest cheesecake filling.
Do not overmix after adding the eggs, or the cheesecake may crack.
Spoon the honey syrup mostly over the phyllo edges to keep the cheesecake center creamy.
For a pistachio baklava cheesecake, use only pistachios instead of mixing pistachios and walnuts.
For a honey pistachio baklava cheesecake, add extra honey drizzle and more chopped pistachios before serving.
Store leftovers covered in the refrigerator for up to 5 days. Freeze individual slices for up to 2 months.