Baklava Cheesecake

This Baklava Cheesecake is a mashup between a decadent creamy cheesecake and all of the wonderful, delicious flavors of baklava. Flaky, buttery phyllo dough serves as the crust and topping of this cheesecake, while a crunchy, sweet pistachio filling is speckled throughout the creamy cheesecake filling. The cheesecake is finished with a drizzle of a homemade honey syrup that makes this cheesecake divine.

The first time I made baklava, I was a senior in high school. In fact, that was the first time I had ever tasted baklava, too. My senior year in high school I was fortunate to have the opportunity to study pastry arts, which is partly what inspired me to start this food blog in the first place.

This Baklava Cheesecake is a combination of baklava and cheesecake – two delicious desserts combined into one. And, let me tell you, it is dreamy! I love a good, creamy cheesecake in and of itself, but then adding the elements of baklava into it!? It’s just delicious!

Some of my favorite cheesecakes include this delicious banana pudding cheesecake, blueberry crumble cheesecake and lemon cheesecake. I also love these caramel apple cheesecake bars.

This is why you will love this Baklava Cheesecake

the crust and topping

This baklava cheesecake uses a crust and topping consisting of phyllo dough layered with butter and a sprinkle of sugar. For the crust, the phyllo dough gets baked in the oven for 6 minutes to crisp up the crust before the cheesecake batter is added. This will help to prevent the crust from getting too soggy.

After baking, the top of the cheesecake gets a beautiful golden color and delivers that characteristic crispy, crunchy baklava texture.

the pistachio filling

What’s baklava without a pistachio filling!? This creamy cheesecake has two layers of pistachio filling, adding a delicious texture and flavor to the cheesecake. The pistachio filling consists of chopped pistachios, sugar and a drizzle of butter.

cheesecake filling

This cheesecake filling is ultra creamy. This is thanks to a blend of sour cream and heavy cream. The sour cream softens the cream cheese just enough to make the texture a bit softer, while also adding its own slight tangy flavor. Heavy cream also helps to soften the texture of the cheesecake and adds moisture, without adding tangy flavor.

The Ingredients

• Crust and Topping
  • phyllo sheets
  • unsalted butter, melted
  • granulated sugar
• Pistachio Filling
  • pistachios, roughly chopped
  • unsalted butter
  • granulated sugar
• Cheesecake
  • granulated sugar
  • cream cheese
  • sour cream
  • vanilla extract
  • heavy cream
  • eggs
• Honey Syrup
  • water
  • sugar
  • honey
  • Juice lemon

Here’s how to make this baklava cheesecake: STEP BY STEP

make the bottom crust

Melt 6 tablespoons butter. Measure out 2 ½ tablespoons granulated sugar.

Layer 12 phyllo dough sheets for the bottom crust in this manner: place one phyllo dough sheet on your work surface (don’t worry if it tears a little. Phyllo dough is fragile and this can easily happen). Spread melted butter on top of phyllo dough sheet, then sprinkle with a little sugar (you will need to divide the butter and sugar between the 12 layers). Add a phyllo dough sheet on top and repeat.

Continue until you have a stack of 6. For the next phyllo dough sheet, place horizontally on top of the stack of 6. Repeat the same manner of spreading melted butter and sprinkling sugar on top, until you have a stack of 6. Your bottom crust should have 12 phyllo dough sheets.

prebake the crust

Bake the crust for 6 minutes. This helps the crust not get soggy once the cheesecake batter is added.

make the pistachio filling

The pistachio filling comes together easily. Add the chopped pistachios, sugar and melted butter to a bowl and mix to combine. Set aside until ready to use.

make the cheesecake filling

Make sure that the cream cheese is softened before using. If you forget to take it out until right before using it, you can unwrap the cream cheese and place it in a microwave safe bowl. Zap it in the microwave for 20 seconds to soften the cream cheese.

To make sure your cheesecake filling gets ultra smooth, you can beat the cream cheese by itself first. Scrape the bowl down a few times until the cream cheese is smooth.

Next add sour cream, sugar, vanilla extract and heavy cream and beat until smooth and creamy. Scrape the bowl down a few times to make sure the mixture gets completely smooth.

Add the eggs, one at a time to the cheesecake batter. You don’t want to overmix in this step. If you overmix and incorporate too much air in the cheesecake batter, the top can crack. Although with this cheesecake, the top is covered by phyllo dough, so it’s not as crucial to have a completely smooth top. Still, you don’t want to overmix the cheesecake batter in this step.

make the top crust

Prepare the top crust for the baklava cheesecake. You will need 10 phyllo dough sheets for the top crust. Prepare these in the same way as the bottom crust, using the remaining 4 tablespoons melted butter and remaining 1 ½ tablespoons granulated sugar. Place a phyllo dough sheet down on your work surface, spread with melted butter, then sprinkle with sugar. Repeat until all 10 phyllo dough sheets are stacked on top of one another. Cut the phyllo dough into a 9-inch circle, then crinkle/scrunch the phyllo dough crust up to create a textured appearance.

assemble

Pour half the baklava cheesecake batter into the cooled crust. Add half the pistachio filling, then the remaining cheesecake batter. Add remaining pistachio filling and top phyllo crust.

bake

Wrap the baklava cheesecake pan in aluminum foil, then add the pan to a 10-inch circular cake pan or large roasting pan. Add hot water to the pan, so that it is 2-inches up the side of the pan. Bake the cheesecake for 80 minutes.

allow to cool

Crack the oven door once the baklava cheesecake is done and allow to cool in the oven for 1 hour. This allows for a gradual cooling of the cheesecake. Place the baklava cheesecake in the refrigerator to continue cooling for 4 hours or up to overnight. If you cool the cheesecake overnight, wrap the cheesecake in plastic wrap before placing in the refrigerator.

Recipe Tips

bake a smooth cheesecake

Before baking, tap the cheesecake on the counter to knock out any air bubbles prior to baking. This will help to achieve a smooth surface on the cheesecake.

How do I know when the baklava cheesecake is done?

Because this baklava cheesecake is covered on top with phyllo dough it is a bit difficult to use the jiggle test to see if the cheesecake is done. I have thoroughly tested this cheesecake and right at the 80 minute mark the cheesecake should be done. Of course you can try the jiggle test and you may be able to see a slight jiggle on top of the cheesecake, but for this baklava cheesecake, I would rely on time.

To test if the baklava cheesecake is done, use an oven glove or mit to grab the side of the large pan the cheesecake is sitting in. Gently shake the pan. If the edges are set and only the center jiggles slightly, the baklava cheesecake is done. However, as mentioned above this may be tough to assess.

cutting the perfect slice

To cut a clean, smooth slice of cheesecake, run your knife under warm water in between cutting pieces of cheesecake.

Storage and Serving

If you have leftover cheesecake, wrap the cheesecake with plastic wrap, then store in the refrigerator for up to 5 days.

Let me know what you thought!

If you make this Baklava Cheesecake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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