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
Units
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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.