Baklava Cheesecake


Baklava Cheesecake is a delightful fusion dessert that marries the rich flavors of traditional baklava with the creamy indulgence of cheesecake. This heavenly treat brings together layers of flaky phyllo dough, crunchy nuts, sweet honey, and smooth cream cheese, resulting in a dessert that’s bound to captivate your taste buds. Whether you’re a fan of baklava, cheesecake, or both, this dessert promises to be a showstopper at any gathering or special occasion.


For the crust:

  • 1 package of phyllo dough
  • 1 cup of melted butter
  • 1 cup of finely chopped nuts (such as walnuts, pistachios, or almonds)
  • 1/4 cup of granulated sugar
  • 1 teaspoon of ground cinnamon

For the cheesecake filling:

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

For the syrup:

  • 1 cup of water
  • 1 cup of granulated sugar
  • 1/2 cup of honey
  • 1 teaspoon of lemon juice


  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine the chopped nuts, sugar, and cinnamon for the crust.
  3. Layer the phyllo dough sheets in the bottom of the prepared pan, brushing each sheet generously with melted butter as you go. Sprinkle a portion of the nut mixture over every second or third layer of phyllo dough.
  4. In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Pour the cream cheese mixture over the layered phyllo dough in the pan.
  6. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the top is lightly golden.
  7. While the cheesecake is baking, prepare the syrup by combining water, sugar, honey, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let it cool slightly.
  8. Once the cheesecake is done baking, remove it from the oven and allow it to cool for 10-15 minutes. Pour the syrup over the cheesecake while it’s still warm.
  9. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.

Serving Tips:

  1. Serve slices of baklava cheesecake with a drizzle of additional honey for extra sweetness.
  2. Garnish each slice with a sprinkle of chopped nuts for added texture and flavor.
  3. Pair the cheesecake with a scoop of vanilla ice cream for a decadent dessert experience.
  4. Add a dollop of whipped cream and a sprinkle of cinnamon on top of each slice for an elegant presentation.
  5. Serve alongside fresh berries or fruit compote for a refreshing contrast to the richness of the cheesecake.
  6. Dust the top of the cheesecake with powdered sugar just before serving for a touch of elegance.
  7. Accompany each slice with a cup of Turkish coffee or hot tea for an authentic Mediterranean dessert experience.
  8. For a festive touch, decorate the cheesecake with edible gold leaf or edible flowers.
  9. Cut the cheesecake into bite-sized squares and serve as finger food at parties or gatherings.
  10. Pair slices of baklava cheesecake with a glass of dessert wine or champagne for a sophisticated dessert pairing.
  11. Customize the nut mixture by incorporating your favorite nuts or experimenting with different spice combinations.
  12. Serve the cheesecake on a decorative platter or cake stand for a stunning presentation at special occasions.

Storage Tips:

  1. Store leftover baklava cheesecake in an airtight container in the refrigerator for up to 3-4 days.
  2. To freeze the cheesecake, wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can be stored for up to 1-2 months.
  3. Thaw frozen cheesecake in the refrigerator overnight before serving. Avoid thawing at room temperature to prevent texture changes.
  4. For individual slices, wrap them in plastic wrap and store them in a freezer-safe container or freezer bag for convenient single servings.
  5. If storing in the refrigerator, cover the cheesecake with plastic wrap or aluminum foil to prevent it from drying out.
  6. For longer storage, consider slicing the cheesecake into individual portions before freezing to make thawing easier.
  7. To prevent freezer burn, ensure the cheesecake is tightly wrapped and sealed to minimize air exposure.
  8. Label the cheesecake with the date of freezing to keep track of its shelf life in the freezer.
  9. When ready to serve, allow the cheesecake to thaw in the refrigerator overnight for the best texture and flavor.
  10. Avoid refreezing thawed cheesecake to maintain its quality and prevent food safety concerns.
  11. If the cheesecake develops any ice crystals or frost during freezing, gently wipe them off with a paper towel before serving.
  12. Consider storing leftover syrup separately and drizzling it over individual slices of cheesecake before serving to maintain freshness.


  1. Can I use store-bought phyllo dough for this recipe?
    • Yes, store-bought phyllo dough works well for convenience, but ensure it is properly thawed according to package instructions before use.
  2. Can I substitute the nuts with other ingredients?
    • Certainly! Feel free to customize the nut mixture with your preferred nuts or omit them altogether if you have allergies or dietary restrictions.
  3. Can I make this cheesecake ahead of time?
    • Absolutely! Baklava cheesecake actually tastes better when made a day in advance, allowing the flavors to meld together.
  4. How can I prevent the phyllo dough from drying out?
    • Keep the phyllo dough covered with a damp kitchen towel while working with it to prevent it from drying out and becoming brittle.
  5. Can I use a different type of sweetener for the syrup?
    • Yes, you can experiment with different sweeteners such as maple syrup or agave nectar for variations in flavor.
  6. Can I use low-fat cream cheese for this recipe?
    • While you can use low-fat cream cheese, keep in mind that it may affect the texture and richness of the cheesecake.
  7. Can I omit the syrup if I prefer a less sweet dessert?
    • Absolutely! The syrup adds traditional baklava flavors, but you can omit it or reduce the amount to suit your taste preferences.
  8. Can I use a different pan if I don’t have a springform pan?
    • A springform pan is preferred for easy removal, but you can use a regular cake pan lined with parchment paper for similar results.
  9. Can I add additional spices to the cheesecake filling?
    • Of course! Experiment with spices like cardamom or nutmeg to add depth of flavor to the cheesecake filling.
  10. Can I make this cheesecake gluten-free?
    • Yes, you can use gluten-free phyllo dough or almond flour crust for a gluten-free version of baklava cheesecake.
  11. How long does it take for the cheesecake to set in the refrigerator?
    • It typically takes about 4 hours for the cheesecake to set in the refrigerator, but overnight chilling is recommended for best results.
  12. Can I reheat slices of cheesecake before serving?
    • While you can gently reheat slices of cheesecake in the microwave or oven, it’s best enjoyed chilled for optimal texture and flavor.


Indulge in the irresistible combination of baklava and cheesecake with this delectable dessert that’s sure to impress your guests and tantalize your taste buds. With its layers of flaky phyllo dough, creamy cheesecake filling, and sweet honey syrup, baklava cheesecake offers a delightful twist on two beloved desserts. Whether served at special occasions or enjoyed as a decadent treat, this fusion dessert is bound to become a favorite among family and friends. Experiment with different nut combinations, spice variations, and serving presentations to create your own signature baklava cheesecake masterpiece.