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baklava cheesecake recipe.
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Baklava Cheesecake

My baklava cheesecake recipe features a tangy cheesecake filling atop phyllo crust with a delicate honey, rose, and pistachio topping. It’s a delicious treat with a Middle Eastern twist!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 447kcal
Author Arman Liew

Ingredients

  • 10 sheets phyllo dough
  • 10 tablespoons butter divided
  • 2 cups walnuts ground
  • 1 1/2 cups pistachios ground
  • 1/2 cup roasted almonds ground

Cheesecake

Topping

  • 1 cup honey
  • 1/2 cup water
  • 1 teaspoon rose water
  • 1/2 cup walnuts roughly chopped
  • 1/4 cup pistachios roughly chopped
  • 2 large lemons juiced and zested

Instructions

  • Preheat the oven to 162C/325F.
  • Line a 9-inch springform pan with parchment paper and spray the sides with some cooking spray.
  • Working quickly, brush the phyllo pastry with melted butter and then fold it in half. Place the pastry into the springform. Repeat until the spring form pan is completely covered. 
    phyllo sheets layered in pie pan.
  • Combine walnuts, pistachios, and almonds in a large bowl. Add butter and stir until you have a coarse mixture. Place the nut mixture over the phyllo pastry and press firmly.
    nut mixture over phyllo pie crust.
  • Make the cheesecake filling; beat cream cheese with honey until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon juice. Pour the filling over the crust.
    cheesecake filling in mixing bowl.
  • Bake the cake for 45 minutes. Chill the cake for 4 hours in the fridge or overnight.
    assembled cheesecake.
  • Make the topping; combine honey, water, and rose water. Add half the lemon zest. Bring to a boil and reduce heat. Simmer for 15 minutes. Stir in the remaining lemon zest and juice. Cool the syrup for 40 minutes and stir in walnuts and pistachios.
    honey and nut syrup simmering in saucepan.
  • Pour the topping over the cake and chill the cake for 2 hours or until its set, before slicing and serving.
    assembled cheesecake.

Notes

TO STORE: Store leftover cheesecake in an airtight container in the refrigerator for up to one week. 
TO FREEZE: Wrap leftover slices in aluminum foil, store them in freezer-safe containers, and freeze for up to three months.

Nutrition

Serving: 1serving | Calories: 447kcal | Carbohydrates: 30g | Protein: 10g | Fat: 34g | Sodium: 171mg | Potassium: 352mg | Fiber: 4g | Sugar: 14g | Vitamin A: 431IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 2mg | NET CARBS: 26g