Baklava Cheesecake

Published: Aug 23, 2024 · Modified: Sep 17, 2024 by Katalin Nagy · 97 Comments · This post may contain affiliate links. This blog generates income via ads. Please read our Disclosures.

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This delicious baklava cheesecake recipe is a must-try for baklava and cheesecake lovers. It's the rich and creamy flavor of a traditional cheesecake, but wrapped in a nutty phyllo crust drizzled in honey and rosewater syrup. What's more, it's actually very easy to make!

Best baklava cheesecake recipe

Baklava cheesecake delivers all of the signature elements of a traditional baklava recipe but with the added rich, creaminess of cheesecake!

There are layers of crisp filo pastry, chopped nuts, honey, aromatic rosewater, and a rich, creamy baked cheesecake filling.

Using phyllo dough gives this dessert its unique twist. Phyllo pastry (or filo pastry) is a papery pastry dough that is rolled and stretched into extremely thin sheets that become crisp and brittle when baked. It is very different in taste and texture from puff pastry, which is flaky, and much richer.

The elegant and fragrant rose notes pair perfectly with crispy baked phyllo dough and smooth, silky cheesecake filling. If you love cheesecake, baklava cheesecake will have you hooked!

Unbelievably, 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.

To make this cheesecake, you need only a springform pan and a few other basic pieces of kitchen equipment. There aren't any complex procedures or techniques involved in baking it, either!

It always impresses guests and makes the perfect dessert for a dinner party or special occasion. If you love cream cheese desserts, you have to try this.

Make the cheesecake filling

Preheat the oven to 200C/390F (no fan).

Put the walnuts on a baking tray and bake them for 5-10 minutes or until fragrant. They burn easily, so remove them from the oven as soon as you can smell them.

Turn the oven down to 180C / 355F (no fan) so it is ready to bake the baklava cheesecake.

Blend walnuts into small pieces or chop with a knife. Do not grind down to flour, they still need to have bite and texture.

To make the baklava cheesecake filling, whisk the cream cheese and granulated sugar together in a large mixing bowl with an electric hand whisk for 1-2 minutes or until fluffy.

Add the all purpose flour, room-temperature eggs, and finally, the room-temperature heavy cream.

How to assemble the phyllo layers

Grease the base and inner sides of a 8 inch / 20 cm Spring form with butter.

Melt the butter ready to brush over the filo pastry, and make sure your pastry brush is ready.

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.

Place two 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 four more times.

Add two final sheets of phyllo pastry, then pour the cream cheese filling on top.

Trim the edges of the filo pastry with scissors so it is level with the top of the pan.

How to bake baklava cheesecake

Bake the baklava cheesecake for 45 minutes at the lower oven temperature of 180C / 355F (no fan). Then gently release the sides of the spring form pan.

Bake the cheesecake for another 25 minutes so that the filo sheets around the sides become golden brown.

Make the baklava syrup

Place the water, honey, cinnamon, lemon juice, and lemon zest into a saucepan and bring it to a boil. Boil the mixture for 5-10 minutes so that it thickens slightly to a syrup consistency. If it is too thin, it will make the phyllo pastry soggy.

Remove the pan from the heat and carefully take out the cinnamon stick and lemon zest peel. Then, stir in the rosewater.

Drizzle the syrup over the cheesecake as soon as it comes out of the oven, focusing mainly on the phyllo pastry around the edges.

Chill the baklava cheesecake in the fridge for at least 2 hours to allow it to set fully.

Garnish the cheesecake with pistachio nuts and rose petals (optional), slice up, and serve.

Storage & Freezing

Serve this showstopper dessert fresh. Any leftover cheesecake can be stored in an airtight 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.

When serving leftovers, I like to drizzle over a little extra rosewater syrup beforehand.

I do not recommend freezing this baklava cheesecake recipe.

What equipment to use

Weigh ingredients by the gram using a digital scale to ensure precision. Since ovens can vary, I always recommend using a digital oven thermometer to ensure you are baking at the right temperature.

Roast the walnuts on a baking tray. Using an electric hand mixer and rubber spatula, combine the baklava cheesecake ingredients in a large mixing bowl.

Use a 8 inch / 20 cm Spring form to bake this baklava cheesecake and brush the butter over the filo dough with a pastry brush.

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.

Flavor Variations

There are several ways you can customize this baklava cheesecake recipe. For example, if you don't like rosewater, you can try vanilla 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.

Ingredient substitutions

You can use another inverted sugar syrup instead of honey like date syrup, and if you have a nut allergy, you can leave these out.

The rich and creamy flavors in this recipe for baklava cheesecake do hinge on using eggs and dairy.

If you have dietary restrictions, check out my baking substitution guides to always make the best swaps.

Can you use puff pastry instead of phyllo sheets? This baklava cheesecake recipe requires phyllo sheets, which I do not recommend substituting for puff pastry. The puff pastry has a much higher fat content and will not work as well with the cheesecake filling.

Expert tips to make baklava cheesecake

The heavy cream and eggs must be at room temperature to emulsify correctly into the cheesecake mixture.
Mix the cheesecake filling ingredients only until just fully combined; do not overmix. Using a stand mixer can risk overmixing, which is why I recommend an electric hand whisk.
If you use frozen sheets of filo pastry, allow them to room temperature first, but keep them in the packet to prevent drying out.
Please note that rose essence is much stronger than rose water, so you will need much less if you use this instead. Only use 100% natural, pure rose products for your health and maximum taste.
Make sure you buy whole walnuts and roast them in the oven before blending/chopping, which really brings out the nutty flavors.
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.
If your oven tends to burn dishes on the top, bake this cheesecake on the bottom shelf to protect the filo pastry. Adjust the baking time according to your oven if necessary.
The baklava cheesecake will set as it cools, so it needs at least 2 hours in the fridge before you can slice it, drizzle it with more honey syrup, and serve it.

Try some of my other cheesecakes

If you loved this baklava cheesecake recipe, try some of my other cheesecake recipes next.

Pistachio cheesecake is full of creamy pistachio flavor in a classic Graham cracker crust.
Burnt Basque cheesecake is a European classic, with a signature cracked top and rich, tangy filling.
Jiggly Japanese cheesecake is a must-try for anyone who has never enjoyed it before.
No bake Lotus Biscoff cheesecake uses everyone's favorite cookie to make the most decadent cheesecake ever.
No bake raspberry cheesecake is a classic that no one can resist.

Check out all the 16 different types of cheesecake here.

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