Honey Baklava Cheesecake combines the rich, creamy texture of classic cheesecake with the crisp, nutty layers of baklava, all drizzled in a sweet honey syrup. This dessert is a show-stopping fusion of two beloved treats—perfect for special occasions, holidays, or whenever you’re craving something indulgent and unique.
Why You’ll Love This Recipe
- Best of Both Worlds – Combines creamy cheesecake with flaky, nutty baklava.
- Crispy & Creamy – The contrast between the crunchy phyllo and silky cheesecake is irresistible.
- Sweet Honey Flavor – Infused with a delicious honey syrup that ties everything together.
- Perfect for Special Occasions – A stunning dessert that impresses guests.
- Make-Ahead Friendly – Can be made in advance and chilled for convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Baklava Crust:
- Phyllo dough sheets
- Melted butter
- Chopped walnuts or pistachios
- Ground cinnamon
- Sugar
For the Cheesecake Filling:
- Cream cheese, softened
- Sugar
- Eggs
- Vanilla extract
- Greek yogurt or sour cream
- Lemon zest (optional, for freshness)
For the Honey Syrup:
- Honey
- Sugar
- Water
- Lemon juice
- Cinnamon stick
Directions
Step 1: Prepare the Baklava Crust
- Preheat the Oven – Set to 325°F (163°C). Grease a springform pan.
- Layer the Phyllo Dough – Brush melted butter on each phyllo sheet and layer them in the pan, allowing excess to drape over the edges. Repeat with about 8-10 sheets.
- Add the Nut Mixture – In a bowl, mix chopped nuts, cinnamon, and sugar. Sprinkle half of this mixture over the phyllo layers.
- Repeat the Layers – Add another 5-6 buttered phyllo sheets, then sprinkle the remaining nut mixture. Top with another 5-6 layers of phyllo, buttering each one.
Step 2: Make the Cheesecake Filling
- Mix the Filling – In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, yogurt, and lemon zest.
- Pour Over the Crust – Carefully pour the cheesecake mixture over the baklava crust, smoothing the top.
Step 3: Bake the Cheesecake
- Bake – Place in the oven and bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Cool & Chill – Let cool at room temperature, then refrigerate for at least 4 hours (or overnight) to set.
Step 4: Make the Honey Syrup
- Prepare the Syrup – In a saucepan, combine honey, sugar, water, lemon juice, and a cinnamon stick. Bring to a simmer and cook for 5 minutes. Remove the cinnamon stick and let the syrup cool slightly.
- Drizzle Over Cheesecake – Pour the warm honey syrup over the chilled cheesecake before serving.
Step 5: Serve & Enjoy
- Garnish – Top with extra chopped nuts and an extra drizzle of honey if desired. Slice and serve!
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chilling Time: 4+ hours
- Total Time: About 5 hours
Variations
- Pistachio Baklava Cheesecake – Use pistachios instead of walnuts for a Mediterranean twist.
- Chocolate Drizzle – Add melted dark chocolate on top for an extra indulgent touch.
- Spiced Flavor – Add a pinch of nutmeg or cardamom to the nut mixture for depth.
- Mini Cheesecakes – Use muffin tins for individual servings.
- Orange Blossom Honey Syrup – Infuse the syrup with orange zest for a citrusy note.
Storage/Reheating
- Refrigeration: Store in the fridge for up to 5 days in an airtight container.
- Freezing: Wrap cheesecake slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Serving Tip: Serve chilled or let sit at room temperature for 15 minutes before eating for the best texture.
FAQs
Can I use store-bought baklava for the crust?
Yes! Simply layer pre-made baklava at the bottom of your pan and pour the cheesecake batter over it.
How do I prevent my cheesecake from cracking?
Don’t overmix the batter, bake at a low temperature, and let it cool gradually before refrigerating.
Can I make this cheesecake without a springform pan?
Yes, but a springform pan makes it easier to remove. A deep pie dish or regular cake pan lined with parchment also works.
What type of nuts work best?
Walnuts, pistachios, or a mix of both are traditional for baklava, but pecans also work.
How do I cut clean slices?
Use a sharp knife, wiping it clean between slices for neat cuts.
Can I make this cheesecake ahead of time?
Yes! It’s best made a day in advance so the flavors can develop.
What’s the best way to drizzle the honey syrup?
Use a spoon or a squeeze bottle for even distribution.
Can I reduce the sweetness?
Yes, reduce the sugar in the cheesecake filling or use less syrup.
What can I serve with this cheesecake?
Pair it with coffee, tea, or fresh berries for a balanced dessert.
Can I make this gluten-free?
Yes! Use gluten-free phyllo dough or a gluten-free graham cracker crust.
Conclusion
Honey Baklava Cheesecake is a decadent fusion of crispy, nutty baklava and creamy cheesecake, all topped with a luscious honey syrup. This dessert is a true showstopper, perfect for celebrations or indulgent treats at home. Make it ahead, customize it to your taste, and enjoy a slice of this rich, delicious masterpiece!
Print
Honey Baklava Cheesecake
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 5 hours
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek, Mediterranean
Description
This Honey Baklava Cheesecake is the perfect fusion of rich, creamy cheesecake and crispy, nutty baklava. Layers of buttery phyllo dough, a honey-walnut filling, and a smooth cheesecake base make this dessert unforgettable!
Ingredients
For the Baklava Crust:
- 8 sheets phyllo dough (thawed, if frozen)
- 1/2 cup unsalted butter, melted
- 1 cup walnuts (or pistachios, almonds), finely chopped
- 1/4 teaspoon cinnamon
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/2 cup Greek yogurt (or sour cream)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Honey Syrup:
- 1/2 cup honey
- 1/4 cup water
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
Instructions
Step 1: Prepare the Baklava Crust
- Preheat the Oven – Set your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Layer the Phyllo Dough – Brush melted butter onto the bottom and sides of the pan.
- Place one sheet of phyllo dough into the pan, allowing excess to hang over the edges.
- Brush with butter, then layer another sheet. Repeat until all 8 sheets are stacked.
- Add the Nut Layer – Mix chopped nuts and cinnamon, then sprinkle evenly over the phyllo.
- Par-Bake the Crust – Bake for 8-10 minutes until lightly golden. Let it cool slightly.
Step 2: Make the Cheesecake Filling
- Beat the Cream Cheese – In a large bowl, beat cream cheese, sugar, and honey until smooth.
- Add the Remaining Ingredients – Mix in Greek yogurt, eggs, vanilla, and lemon juice until creamy.
- Pour into the Crust – Spread the cheesecake batter evenly over the nut-filled crust.
Step 3: Bake the Cheesecake
- Bake in a Water Bath – Wrap the springform pan in foil and place it in a larger pan with hot water halfway up the sides.
- Bake for 50-55 minutes – The center should be slightly jiggly but set. Turn off the oven and let the cheesecake sit inside for 30 minutes.
- Cool Completely – Remove and cool at room temp for 1 hour, then refrigerate for at least 4 hours (overnight is best).
Step 4: Make the Honey Syrup
- Simmer the Syrup – In a small saucepan, combine honey, water, sugar, cinnamon, and lemon juice. Simmer for 5 minutes, stirring occasionally.
- Drizzle Over Cheesecake – Once the cheesecake is fully chilled, drizzle with the warm honey syrup.
Step 5: Serve & Enjoy!
- Garnish with Extra Nuts – Sprinkle chopped walnuts or pistachios on top.
- Slice & Serve – Enjoy with an extra drizzle of honey if desired!
Notes
- Nut Variations: Use a mix of walnuts, pistachios, and almonds for traditional baklava flavors.
- No Water Bath? Bake at 325°F for 50 minutes, then cool gradually in the oven with the door cracked.
- Extra Crispy Phyllo? Brush the top edges with more butter before baking.