Baklava cheesecake (VIDEO)

This delicious baklava cheesecake recipe is a must-try for baklava and cheesecake lovers. It has all the rich and creamy flavor of a traditional cheesecake, wrapped in a nutty phyllo crust drizzled in honey and rosewater syrup. What's more, this baklava cheesecake recipe is super easy to make and comes together really quickly, even if you're a beginner baker.

Jump to:

• What is baklava cheesecake?
• Why this is the best recipe
• 📝 Ingredients notes
• 👩‍🍳 How to make this recipe
• Storage & Freezing
• 📚 Flavor Variations & Substitutions
• 🥣 Equipment notes
• 🎓 Expert Tips
• What is the difference between filo and puff pastry?
• ❓Recipe FAQs
• More Cheesecake recipes
• Baklava cheesecake (VIDEO)

What is baklava cheesecake?

Baklava cheesecake delivers all of the signature flavor and textures of baklava but with the added rich, creaminess of cheesecake! Baklava is a dessert made from layers of filo pastry, chopped nuts, and honey. It originates in the Middle East, Turkey, and Greece but is now enjoyed all over the world and is particularly delicious with coffee. Make sure you check out my baklava recipe if you've never tried this traditional dessert before.

In my baklava cheesecake recipe, a smooth and tangy cream cheese filling is poured on top of walnut-filled filo pastry layers, baked, and then soaked in an aromatic honey rosewater syrup. The result is a stunning showstopper dessert that perfectly encapsulates all the best bits of both baklava and cheesecake. The elegant and fragrant rose notes pair perfectly with crispy baked phyllo dough and smooth, silky cheesecake filling. If you love cheescake, baklava cheesecake will have you hooked!

Why this is the best recipe

1. It is easier than it looks – As fancy as it appears, honestly, making this baklava cheesecake is easier than making baklava or cheesecake on its own. Even beginner bakers can do it. What's more, this baklava cheesecake bakes perfectly without a water bath and does not crack on the top.
2. No special equipment is needed – All you need is a springform pan and a few other basic pieces of kitchen equipment to make this cheesecake. There really aren't any complex procedures or techniques involved in baking it, either!
3. It is super delicious – I never compromise on taste! Whilst this is an easy recipe, baklava cheesecake is luxuriously crunchy, creamy, and nutty, with a mild floral aftertaste from the sweet rosewater honey syrup. It always impresses guests and makes the perfect dessert for a dinner party or special occasion.

📝 Ingredients notes

For the baklava part

1. Filo pastry - Sheets of filo pastry (also known as phyllo pastry sheets) come in packets and are usually readily available in supermarkets and grocery stores.
2. Walnuts - Make sure you use whole walnuts and not ground walnuts.
3. Unsalted butter - Use unsalted butter so that you remain in control of the quality and quantity of the salt.

For the cheesecake part

1. Cream cheese - I always use a full-fat Philadelphia tub in my recipes. But the important thing is to use a good quality cream cheese and not a reduced-fat version. Check out some of my other cream cheese desserts as well!
2. Granulated sugar - I use white granulated sugar in this baklava cheesecake recipe to sweeten it, but the sweetness will still remain balanced.
3. Eggs - Eggs play so many important roles in baking and add both stability and richness to this delicious cheesecake. Always use room-temperature eggs for best results.
4. Heavy cream - Also known as whipping cream or double cream, ensure it has a fat content of at least 36%. Take the heavy cream out of the fridge before making this cheesecake so it is at room temperature.
5. All-purpose flour - All purpose flour, or AP flour, is a medium protein flour that adds structure to the baklava cheesecake. All-purpose flour is sometimes known as plain flour.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

For the syrup

The delicious rosewater syrup helps to hold the crispy phyllo sheets together around the baked cheesecake whilst also providing an amazingly fragrant taste.

1. Honey - Honey is natural inverted sugar made by bees and is a core ingredient in baklava.
2. Sugar - Use simple white granulated sugar, it easily dissolves into the liquid.
3. Water - We dissolve the honey and sugar into water to make a syrup and boil it to evaporate some excess moisture.
4. Lemon juice and zest - The tang from the citrus lifts all the other flavors and sharpens the taste whilst balancing the sweetness. Don't grate the lemon zest, use a vegetable peeler to get larger pieces.
5. Cinnamon stick - Cinnamon adds a subtle warmth and spice to the flavor without being overpowering.
6. Rose water - This aromatic ingredient is used frequently in Middle Eastern desserts. Please note that rose essence is much stronger than rose water, so if using this instead, you will need much less. Only use 100% natural pure rose products for your health and also for maximum taste.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

This is a classic cheesecake recipe that comes together really quickly and easily, but be sure to read all of my step-by-step instructions and top tips.

1. How to assemble the baklava cheesecake

1. Preheat the oven to 200C/400F (no fan).
2. Put the walnuts on a baking tray and bake walnuts for 5-10 minutes or until fragrant. They burn easily! Remove them from the oven as soon as you can smell them.
3. Turn the oven down to 180C / 356F (no fan).
4. Blend walnuts into small pieces or chop with a knife. Do not grind down to flour.
5. Melt the butter ready to brush over the filo pastry.
6. Take the filo sheets out of the packet and unfold them, but place them between two dampened tea towels to prevent them from drying out.
7. Make the baklava cheesecake filling. Cream the cream cheese and sugar together in a large mixing bowl with an electric hand whisk for 1-2 minutes or until fluffy.
8. Add the flour, room-temperature eggs, and finally, the room-temperature heavy cream.

💡 Top Tip: Only mix the cheesecake filling ingredients until just fully combined; do not overmix.

2. How to bake

1. Grease the base and inner sides of a 19cm/7.5 inch springform pan with butter.
2. Place 2 sheets of filo pastry inside the pan, brush them all over with melted butter, and sprinkle the nut mixture over the top. Repeat this process 4 more times.
3. Add 2 final sheets phyllo pastry, then pour the cream cheese filling on top.
4. Trim the edges of the filo pastry with scissors so it is level with the top of the pan.
5. Bake the baklava cheesecake for 45 minutes, then gently release the sides of the spring form pan. Bake for a further 25 minutes so that the filo sheets around the sides can go golden brown in color.
6. Meanwhile, make the syrup by boiling all of the ingredients except the rosewater together in a saucepan for 5-10 minutes or until it slightly thickens to a syrup consistency. If it is too thin, it will make the phyllo pastry soggy.
7. Remove from the heat and take out the cinnamon stick and lemon zest peel. Then, stir in the rosewater.
8. Drizzle the syrup over the cheesecake as soon as it comes out of the oven, focusing mainly on the phyllo pasty around the edges.
9. Chill the baklava cheesecake in the fridge for at least 2 hours to allow it to fully set.
10. Garnish the cheesecake with pistachio nuts and rose petals (optional), slice up, and serve.

💡 Top Tip: If your oven has a tendency to burn dishes on the top, bake this cheesecake on the bottom shelf to protect the filo pastry. Adjust the baking time to your oven if necessary.

Storage & Freezing

This showstopper dessert is best enjoyed fresh, but any leftover cheesecake can be stored in an air-tight container in the fridge for 1-2 days. The outer layers of the filo pastry will remain crisp, although the inner layers will soften slightly over time. I like to drizzle over a little extra rosewater syrup before serving if I have any leftover.

I do not recommend freezing this baklava cheesecake recipe.

📚 Flavor Variations & Substitutions

There are several ways you can customize this baklava cheesecake recipe to your liking. For example, if rosewater isn't a flavor you like, you can try a different base flavor for the syrup by adding vanilla extract instead.

Adding orange juice and zest instead of lemon in the syrup adds a deliciously sweet and zingy taste to the baklava cheesecake. Infusing some cardamom seeds into the syrup is also delicious.

Walnuts are traditionally used in baklava cheesecake recipes, but hazelnuts or pistachios will taste just as delicious instead. You could even use pecans for a Fall desserts twist.

If you a baking around a dietary preference or restrictions, check out my baking substitution guides to always make the best swaps.

🥣 Equipment notes

Weigh ingredients on a digital scale to ensure precision and use a digital oven thermometer to always bake at the right temperature. Roast the walnuts on a baking tray, and combine the baklava cheesecake ingredients in a large mixing bowl using an electric hand whisk and rubber spatula.

Use a 19cm/7.5-inch springform pan to bake this baklava cheesecake. Springform baking pans have two parts: a round-shaped base and a sideband with a clamp, so they are very useful when baking cakes and cheesecakes. The band expands and contracts by opening and closing the clamp. For the best results, choose a non-stick finish.

🎓 Expert Tips

1. The heavy cream and eggs must be at room temperature to emulsify correctly into the cheesecake mixture.
2. If you use frozen sheets of filo pastry, allow them to room temperature first, but keep them in the packet to prevent drying out.
3. Make sure you buy whole walnuts and roast them in the oven before blending/chopping, which really allows the nutty flavors to come out.
4. This baklava cheesecake recipe requires a minimum of one hour of baking time, but every oven behaves differently. If the cheesecake is browning too much on top, cover it with aluminum foil towards the end of the baking time.
5. The baklava cheesecake will set as it cools; so it does need at least 2 hours in the fridge before you can slice up and serve.

What is the difference between filo and puff pastry?

The main differences between puff pastry and filo pastry are the fat content and preparation. Puff pastry, or “pâte feuilletée” in French, is a laminated dough that gets its signature airy and flaky layers from a block of butter folded into a lean dough. The butter layers cause the pastry to puff up as it is baked in a hot oven. Phyllo dough is a papery pastry dough made from flour, water, vinegar, and a little oil. The dough is rolled and stretched into extremely thin sheets that become crisp and brittle when baked. Although the dough likely originated in Turkey, where it’s known as "yuf ka", the Greek name filo ( which translates as “leaf”) caught on internationally.

Making this baklava cheesecake recipe requires phyllo sheets, and I do not recommend substituting it with puff pastry. Puff pastry is a much higher fat content pastry and will not work as well with the cheesecake filling.

❓Recipe FAQs

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